Best 8 Barbs Baja Crispy Fish Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baja fish tacos are a popular Mexican dish made with fried or grilled fish, shredded cabbage, and a variety of toppings, such as salsa, guacamole, and sour cream. Barbs Baja crispy fish tacos are a delicious and easy-to-make version of this classic dish. Made with a flavorful combination of spices, a crispy breading, and tender fish, these tacos are sure to be a hit at your next gathering. In this article, we'll provide you with a step-by-step guide to making these delicious tacos, ensuring that you have all the information and tips you need to create a mouthwatering meal that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

BAJA-STYLE FISH TACOS



Baja-Style Fish Tacos image

These fish tacos have a delicious tequila-lime-chili flavor and are topped with a crunchy ranchero coleslaw. They are very easy to make. Optional toppings can include black beans, jalapeno peppers, diced tomato, julienned carrots, and green onions.

Provided by JohnBailey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h5m

Yield 9

Number Of Ingredients 23

½ cup tequila
½ cup fresh lime juice
½ cup water
2 tablespoons kosher salt
2 tablespoons turbinado sugar
1 tablespoon chili powder
2 pounds cod fillet, cut into 3- by 1-inch strips
1 cup canned black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
½ cup mayonnaise
½ cup sour cream
1 tablespoon chili powder
1 teaspoon cider vinegar
½ teaspoon kosher salt
1 teaspoon sugar
1 (12 ounce) package coleslaw mix
1 tablespoon chopped green onions
1 cup all-purpose flour
1 tablespoon chili powder
1 tablespoon baking soda
2 teaspoons kosher salt
1 cup oil for deep frying
9 corn or flour tortilla

Steps:

  • Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
  • Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
  • Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
  • Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
  • Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
  • While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
  • Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 43.6 g, Cholesterol 52.6 mg, Fat 23.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 5.1 g, Sodium 2504.8 mg, Sugar 4.5 g

CRISPY FISH TACOS RECIPE BY TASTY



Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

  • Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
  • Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
  • Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
  • Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
  • Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
  • To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams

BARB'S BAJA CRISPY FISH TACOS



Barb's Baja Crispy Fish Tacos image

We have been trying different ways to make fish tacos. I came up with this very easy, tasty recipe.This recipe does not call for seasoned salt. I could not get Lawry's Baja Chipotle sauce to post right.

Provided by Barb G.

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 5

6 crunchy breaded fish fillets (any brand)
2 cups coleslaw mix (with carrots & red cabbage)
2/3 cup sour cream
3 -4 tablespoons Lawry's baja chipotle sauce with lime juice (more or less to taste)
6 whole wheat tortillas (or multi-grain)

Steps:

  • Bake fish according to directions on package.
  • Mix sour cream & Lawry marinade in a small bowl.
  • Heat tortillas in microwave until warm.
  • When fish is crispy, cut fish into 1/2 inch chunks.
  • Place fish on tortilla top with sauce(we like lots of sauce) & cabbage; roll up & enjoy.

Nutrition Facts : Calories 403.1, Fat 16.3, SaturatedFat 6.6, Cholesterol 26.6, Sodium 965.3, Carbohydrate 54.8, Fiber 1.2, Sugar 3.3, Protein 10.5

BAJA'S FISH TACOS



Baja's Fish Tacos image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 tacos

Number Of Ingredients 19

Vegetable oil, for frying
1 red salmon fillet, skinned, boned, and cut into 2-inch strips
Beer Batter, recipe follows
Salt
4 to 6 flour tortillas
1 cup shredded cabbage
Chipotle Mayonnaise, recipe follows
Tomatillo Salsa, recipe follows
3/4 cup white flour
Dash yellow mustard
Beer to make batter consistency of pancake batter
1/2 cup mayonnaise
2 tablespoons milk
1 or 2 smoked, canned chipotle chiles
1 cup chopped canned or fresh tomatillo
1/4 cup chopped canned or fresh jalapeno peppers
1/4 cup diced onion
1/4 cup chopped cilantro leaves
1/4 cup canned green chiles

Steps:

  • Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste.
  • Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
  • Stir together until incorporated.
  • Put ingredients in a bowl and mix.
  • Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

BAJA'S FISH TACOS



Baja's Fish Tacos image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 tacos

Number Of Ingredients 19

Vegetable oil, for frying
1 red salmon fillet, skinned, boned, and cut into 2-inch strips
Beer Batter, recipe follows
Salt
4 to 6 flour tortillas
1 cup shredded cabbage
Chipotle Mayonnaise, recipe follows
Tomatillo Salsa, recipe follows
3/4 cup white flour
Dash yellow mustard
Beer to make batter consistency of pancake batter
1/2 cup mayonnaise
2 tablespoons milk
1 or 2 smoked, canned chipotle chiles
1 cup chopped canned or fresh tomatillo
1/4 cup chopped canned or fresh jalapeno peppers
1/4 cup diced onion
1/4 cup chopped cilantro leaves
1/4 cup canned green chiles

Steps:

  • Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
  • Stir together until incorporated.
  • Put ingredients in a bowl and mix.
  • Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

ANDIE'S BAJA-STYLE FISH TACOS



Andie's Baja-Style Fish Tacos image

I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.

Provided by Andie

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 19

8 tilapia fillets
¼ cup extra-virgin olive oil
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic paste
6 large tomatoes, seeded and diced
1 avocado, diced
1 red onion, chopped
1 jalapeno pepper, seeded and finely diced, or more to taste
4 sprigs cilantro, finely chopped
6 cloves garlic, minced
1 pinch garlic salt, or to taste
ground black pepper to taste
1 cup mayonnaise
⅔ cup sour cream
2 tablespoons olive oil, or as needed
16 (8 inch) flour tortillas, warmed
6 cups shredded cabbage

Steps:

  • Cut each tilapia fillet into 2 strips each.
  • Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
  • Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
  • Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
  • Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
  • Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.

Nutrition Facts : Calories 866 calories, Carbohydrate 71.7 g, Cholesterol 59.9 mg, Fat 49.4 g, Fiber 9.8 g, Protein 35.7 g, SaturatedFat 9.9 g, Sodium 799.9 mg, Sugar 7.1 g

BAJA FISH TACOS



Baja Fish Tacos image

I found many recipes and put the best parts together. A mexican favorite for many. Try them, they are very good! Healthy too!

Provided by littlePirate

Categories     Whitefish

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup nonfat sour cream
1/2 cup fat-free mayonnaise
1/4 cup chopped fresh cilantro
1/2 cup taco seasoning
1 lb cod, cut into 1 inch pieces
2 tablespoons olive oil
3 tablespoons lemon juice
6 whole wheat tortillas
1/4 cup chopped cabbage
1/4 cup chopped tomato
1 lime, juice of

Steps:

  • combine sour cream, mayo, cilantro, lime juice, and 2 tablespoons seasoning in a bowl.
  • mix well and set aside.
  • combine cod, oil, lemon and the rest of the seasoning in a bowl.
  • pour into a pan and cook , stirring often, over medium heat for 4-8 minutes.
  • Fill tortillas with cod, cilantro sauce, tomato, and cabbage.
  • If desired add more lime juice on top of your taco!

Nutrition Facts : Calories 884.5, Fat 26.9, SaturatedFat 4.1, Cholesterol 109.6, Sodium 2882.2, Carbohydrate 104.3, Fiber 4, Sugar 12.8, Protein 57.3

QUICK AND EASY BAJA FISH TACO RECIPE



Quick and Easy Baja Fish Taco Recipe image

Let half a pound of fish go a long way a Quick and Easy Baja Fish Taco Recipe! This fish taco recipe features lime juice, cilantro, coleslaw blend & more.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 lb. tilapia fillets
3 Tbsp. fresh lime juice, divided
1 Tbsp. TACO BELL® Taco Seasoning Mix
3/4 cup sour cream, divided
3 Tbsp. chopped fresh cilantro, divided
3 cups coleslaw blend (cabbage slaw mix)
8 corn tortillas (6 inch), warmed
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Remove from heat. Use fork to flake fish into bite-size pieces.
  • Mix 1/3 cup sour cream, 1 Tbsp. cilantro and remaining lime juice until blended. Add to coleslaw blend; mix lightly.
  • Top tortillas with coleslaw, fish, cheese and remaining cilantro and sour cream.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 23 g

Tips:

  • For the best results, use fresh fish fillets. Frozen fish can be used, but it should be thawed and patted dry before cooking.
  • Season the fish fillets generously with salt and pepper. This will help to enhance the flavor of the fish.
  • Use a light hand when breading the fish fillets. Too much breading will make the fish tacos greasy and heavy.
  • Fry the fish fillets in hot oil until they are golden brown and crispy. This will help to seal in the flavor and prevent the fish from becoming dry.
  • Serve the fish tacos immediately with your favorite toppings. Some popular toppings include shredded cabbage, salsa, guacamole, and sour cream.

Conclusion:

These Baja crispy fish tacos are a delicious and easy-to-make meal that is perfect for a casual get-together or a weeknight dinner. The fish is crispy and flavorful, and the toppings add a variety of flavors and textures. Whether you are a seafood lover or just looking for a new and exciting way to enjoy fish, these tacos are sure to please.

Related Topics