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–+ servings
Crispy Fish Tacos

Baja-Style Crispy Fish Tacos

Tacostan's Baja-style Crispy Fish Tacos melt in your mouth! Fluffy, crispy fish married with tangy tamarind and a variety of spices create an updated spin on a classic.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Mexican, Pakistani
Ingredients Equipment Method

Ingredients
  

Cabbage Slaw
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 2 tablespoons lime juice (about 1 lime)
  • 1/4 teaspoon salt
  • 8 ounces pre-shredded cabbage slaw mix
  • 1/2 cup chopped cilantro
Tamarind Mayo
  • 3/4 cup mayonnaise
  • 2 tablespoons tamarind paste
  • 1/4 teaspoon chaat masala
  • 1/4 teaspoon salt
Masala (Spice Mix)
  • 2 tablespoons ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons ground methi
  • 1 1/2 tablespoons ground caraway seeds
  • 1/2 teaspoon red chili powder
  • 1/3 teaspoon turmeric powder
Fish Marinade
  • 2 pounds firm white fish, cut into strips (tilapia, code)
  • 3 tablespoons lemon juice
  • 1 large garlic clove (or 1 teaspoon garlic paste)
  • 1 teaspoon salt
Batter for Frying Fish
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sparkling water
  • Canola or vegetable oil for frying
For Serving
  • Tortillas
  • Lime wedges
  • Cilantro

Equipment

  • Mixing bowls (for slaw, tamarind mayo, and marinating fish)
  • Spice grinder (if using whole spices)
  • Frying pan (A cast iron or steel pan with taller sides works great.)
  • Large, shallow bowl (This is for fish batter. I use a glass pie dish.)
  • Measuring cups
  • Measuring spoons

Method
 

Cabbage Slaw
  1. In a medium bowl, whisk together mayonnaise, yogurt, lime juice, and salt until smooth. Stir in cabbage slaw and cilantro until they are fully mixed and well coated. Cover and refrigerate until ready to serve, giving the flavors time to sit together while you work on the rest of the recipe.
Tamarind Mayo
  1. In a small bowl, whisk together mayonnaise, tamarind paste, chaat masala, and salt until smoothly incorporated. Cover and refrigerate until ready to serve.
Masala (Spice Mix)
  1. If any of the spices are in whole form (seeds or leaf), grind them using a spice grinder until they form a fine powder. In a small bowl, combine all powdered spices using a spoon or fork until they are well combined. Divide the masala in half, about 3 ½ tablespoons for each half.
Fish Marinade
  1. In a medium bowl or plastic bag, mix lemon juice, garlic, salt, and half of the masala. Place pieces of fish in the bowl or bag and lightly massage to distribute marinade across the fish. Set aside for 20 minutes.
Fry Fish
  1. Heat 1-2 inches of canola or vegetable oil in a pan. While oil is heating up, make the batter. In a large, shallow bowl, mix all-purpose flour, garlic powder, baking powder, salt, pepper, and remaining half of the masala, and whisk to combine. Add sparkling water and whisk together until batter is smooth.
  2. Test the oil’s temperature by dropping a small dollop of batter in the oil. If it begins frying and rises to the top immediately, the oil is ready for frying. Using tongs, dip the marinated pieces of fish into the batter and coat on both sides. Lightly shake off any excess batter.
  3. Lightly fry fish for 2 minutes on each side until golden brown. Drain on paper towels. Continue frying fish in batches, being careful not to overcrowd the pan. Serve immediately.
  4. Assemble tacos. Place a small spoonful of mayo on each tortilla, placing 2 pieces of fish on top. Then top with cabbage slaw. If desired, sprinkle with additional cilantro and serve with lime wedges.
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