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Baja Fish Tacos

These Southern California-inspired tacos feature the crispiest fried fish and will make you want to grab a surfboard and hit the waves.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
430 calories per serving


> 1/4 cup cilantro
> 2 cups Giant Brand Shredded Red Cabbage
> 1 lime
> 1 1/4 lbs Nature's Promise® Tilapia
> 1 cup all-purpose flour
> 2 tbsp cornstarch
> 1/4 tsp baking powder
> 1 cup cold seltzer
> 1/2 cup vegetable oil
> 8 (6-inch) Giant Brand Small White Corn Tortillas

To Garnish (Optional):

> 1 lime


Arrange a wire rack on a large sheet of foil. Chop the cilantro. In a medium bowl, toss cilantro and cabbage with juice of 1 lime and salt.
Cut the fish into ¾ x 3-inch strips. Season with salt. In a medium bowl, whisk the flour, cornstarch, and baking powder. Stir in the seltzer just until combined.
In two large skillets, heat the oil on medium-high until hot but not smoking. Place all fish pieces in batter. Using tongs, remove fish pieces from batter one by one, letting excess batter drip off before gently adding to hot oil. Avoid crowding the pans. Fry 4 min., until deep golden brown, turning occasionally and adjusting heat, if browning too quickly. Transfer fish to wire rack and season with salt. Repeat with remaining fish and batter.
Wrap tortillas in damp paper towels. Microwave 1–2 min., until hot. Serve fish and cabbage in tortillas. If using, cut remaining lime into wedges and use to garnish tacos.


For the real Baja treatment, serve these with a dollop of sour cream and some hot sauce.

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