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Close-up of a crispy Baja fish taco with cabbage, lime crema, and avocado on a corn tortilla.

Crispy Baja Fish Taco with Fresh Toppings (Beer-Free)

These Crispy Baja Fish Tacos (Beer-Free) are light, crunchy, and full of fresh flavor. Tender white fish is coated in a sparkling water batter, then fried until golden. Served in warm corn tortillas with cabbage, avocado, lime crema, and fresh toppings, this easy recipe is perfect for a flavorful, alcohol-free taco night. Ready in under 30 minutes!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, lunch
Cuisine: baja california style, Mexican
Calories: 450
Ingredients Method

Ingredients
  

For the Fish:
  • 1 lb white fish cod, mahi mahi, or tilapia, cut into strips
  • Salt and pepper to taste
  • ½ cup all-purpose flour for dusting
For the Beer-Free Batter:
  • ¾ cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¾ cup sparkling water or club soda cold
  • 1 egg optional, for extra crispiness
For Frying:
  • Vegetable oil for deep frying
For the Toppings:
  • 1½ cups shredded purple cabbage
  • 1 avocado sliced
  • 1 tomato or ½ cup pico de gallo
  • ¼ cup fresh cilantro chopped
  • 1 lime cut into wedges
  • 8 small corn tortillas
For the Lime Crema:
  • ½ cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 clove garlic minced
  • Salt to taste

Method
 

  1. Make the crema: Mix sour cream, lime juice, garlic, and salt. Set aside.
  2. Prep the fish: Pat fish dry, season with salt and pepper, and lightly dust with flour.
  3. Mix batter: In a bowl, combine flour, cornstarch, baking powder, spices, and salt. Add sparkling water and whisk until smooth. Add egg if using.
  4. Heat oil: In a deep skillet, heat oil to 350°F (175°C).
  5. Fry the fish: Dip fish into the batter, then fry until golden and crispy (2–3 minutes per side). Drain on paper towels.
  6. Warm tortillas: Heat tortillas in a dry pan or wrap in foil and warm in the oven.
  7. Assemble tacos: Add cabbage to tortillas, top with fried fish, crema, avocado, tomato, and cilantro. Squeeze lime on top.
  8. Serve immediately while crispy.