Fish tacos have become a popular dish worldwide, and different regions have their own unique styles and flavors. We are going to make Baja California-style fish tacos today, but there are many regional varieties. Let’s go over the different types of fish tacos.
Baja California, Mexico
Baja-style fish tacos are considered the classic version. They typically consist of beer-battered or breaded white fish such as cod or halibut, deep-fried until crispy. The fish is then served in a soft corn tortilla and topped with shredded cabbage, fresh salsa or pico de gallo, a creamy white sauce (often a combination of mayonnaise and sour cream), and a squeeze of lime juice.
Southern California, United States
Southern California-style fish tacos are heavily influenced by the Baja style. They typically feature grilled or fried fish, such as mahi-mahi or snapper, served in a corn tortilla. The toppings may include shredded lettuce, diced tomatoes, salsa, guacamole, and a tangy white sauce. Some variations also incorporate elements like avocado or pickled onions.
Sinaloa, Mexico
Sinaloa-style fish tacos are known for their simplicity. The fish, often a firm white fish like snapper or marlin, is typically grilled or pan-seared with minimal seasoning. It is then placed in a warm flour tortilla and topped with chopped tomatoes, onions, and a squeeze of lime. Sinaloa-style fish tacos often emphasize the natural flavor of the fish.
Hawaii, United States
Hawaiian-style fish tacos often feature a fusion of flavors. Grilled or seared fish, such as ono or ahi tuna, is commonly used. The tacos are often accompanied by tropical fruit salsas, such as pineapple or mango salsa, along with shredded lettuce or cabbage, and a drizzle of spicy mayo or teriyaki sauce.
Japan
In Japan, fish tacos have gained popularity with a unique twist. Tempura-style fish is commonly used, featuring a light, crispy batter. The fish is typically served in a soft tortilla or wrapped in a sheet of nori (seaweed). The toppings may include shredded cabbage, pickled ginger, and a drizzle of soy sauce or wasabi mayo.
California Baja-style Fish Tacos
Ingredients
For the Fish
- 1 pound white fish fillets such as cod, halibut, or tilapia
- 1 cup all-purpose flour
- 1 tea. chili powder
- 1 tea. garlic powder
- 1/2 tea. cumin
- 1/2 tea. paprika
- 1/2 tea. salt
- 1/4 tea. black pepper
- 1 cup beer light Mexican beer works well
- vegetable oil for frying
For the Taco Assembly
- 8 small corn tortillas
- 2 cups shredded cabbage or lettuce
- 1 cup diced tomatoes
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced onions
- lime wedges for serving
For the Sauce
- 1/2 cup mayonnaise
- 2 T sour cream
- 2 T fresh lime juice
- 1 T chopped fresh cilantro
- 1 tea. minced garlic
- salt and pepper to taste
Instructions
- Start by preparing the sauce. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, cilantro, minced garlic, salt, and pepper. Set aside to let the flavors meld.
- Prepare the fish by cutting the fillets into small, manageable pieces that will fit inside the tortillas. Pat the fish dry with paper towels.
- In a shallow dish, whisk together the flour, chili powder, garlic powder, cumin, paprika, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps.
- Heat vegetable oil in a large skillet or deep fryer to about 350°F (175°C).
- Dip each piece of fish into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Cook the fish in batches, if necessary, to avoid overcrowding the skillet.
- Once cooked, transfer the fish to a paper towel-lined plate to drain excess oil.
- Warm the corn tortillas by heating them on a dry skillet over medium heat for about 30 seconds on each side, or until they become pliable. Alternatively, you can wrap them in a damp kitchen towel and microwave them for 1-2 minutes.
- To assemble the tacos, place a few pieces of fried fish onto each tortilla. Top with shredded cabbage or lettuce, diced tomatoes, chopped cilantro, and diced onions.
- Drizzle the prepared sauce over the toppings. Squeeze fresh lime juice over the tacos for added brightness.
- Serve the Baja-style fish tacos immediately, accompanied by extra lime wedges. Enjoy!