Baja Fish Tacos
Delicious and easy Baja Fish Tacos featuring crispy, battered fish, fresh pico de gallo, and creamy cilantro ranch dressing. Perfect for any meal or gathering.
Ingredients
Batter Ingredients
- 1 pound fresh cod Cut into one-inch pieces
- Salt and pepper To taste
- 1.5 cups flour
- 0.5 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 12 ounces beer (or sprite) For the batter
- Oil for frying
Taco Assembly Ingredients
- Fresh pico de gallo
- Cafe Rio Copycat Cilantro Ranch Dressing
Instructions
Preparation
- Prepare the cod by cutting it into one-inch pieces, about 3-4 inches long. Season with salt and pepper. Set aside.
- In a medium-sized bowl, combine the flour, chili powder, paprika, garlic powder, cumin, salt, and pepper. Pour in the beer and stir until everything is well mixed.
Cooking
- Preheat a medium-sized skillet over medium-high heat. Add oil until it is about 1/2 inch up the side of the pan. Heat until the oil reaches 350 degrees.
- Working in batches, dredge each piece of cod in the batter. Carefully add them to the hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove and set aside on a plate.
Assembly
- Assemble the tacos by placing the crispy fish on a flour tortilla. Top with fresh pico de gallo and drizzle with cilantro ranch dressing.
Notes
Serve Baja Fish Tacos warm, straight from the skillet. Offer extra toppings like shredded cabbage, lime wedges, and hot sauce for personalization. Store leftovers separately and reheat fish in the oven or air fryer.