Crispy Baja Fish Tacos with Crema Slaw
Crispy battered white fish, tangy cabbage slaw, and cool crema in warm tortillas—the TikTok-easy version of a Baja beach classic. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 12 oz white fish fillets (cod or mahi)
- ½ cup all-purpose flour
- 3 cups green cabbage, sliced thin
- ½ cup crema or sour cream
- 1.5 whole lime
- 8 whole corn tortillas
- ½ cup neutral cooking oil
Instructions
- 1
Pat fish fillets dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Spread flour on a plate. Heat oil in a 12-inch skillet over medium-high until it shimmers, about 2 minutes.
- 3
Coat each fillet lightly in flour, shaking off excess. Slide into hot oil and don't move for 3 minutes until golden and crispy.
- 4
Flip fish once and cook 2 minutes more until cooked through. Transfer to a paper-towel-lined plate.
- 5
Toss cabbage with crema, juice of 1 lime, and a pinch of salt until slaw coats evenly.
- 6
Warm tortillas in a dry skillet 30 seconds per side. Break fish into bite-sized pieces, fill each tortilla, top with slaw, squeeze remaining lime, and serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- plate (for flour)
- small bowl (for slaw)
- chef's knife
- cutting board
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