Crispy Baja Tacos
Golden, crunchy fish tucked into warm tortillas with plenty of freshness and just enough creaminess to bring everything together. The combination of crisp texture, tangy vegetables, and cool crema makes each bite feel balanced and satisfying. It has all the appeal of a great fish taco stand favorite, but with a lighter approach that fits easily into home cooking. Serve with grilled corn and extra lime on the side.
Servings: Four
INGREDIENTS
1 1/2 pounds cod fillets
1/2 cup cornstarch
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 large eggs
1 teaspoon hot sauce
1 1/4 cups gluten-free panko breadcrumbs
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Avocado oil spray
8 corn tortillas
Slaw
2 cups green cabbage, finely shredded
1 cup carrots, shredded
Mexican Crema
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon lime zest
1/2 teaspoon smoked paprika
Pickled Jalapeños
1/2 cup pickled jalapeños
PREPARATION
Make crema: Whisk together sour cream, mayonnaise, lime juice, lime zest, and smoked paprika. Season generously with salt and refrigerate until ready to use.
Prepare slaw: Combine cabbage and carrots in a large bowl. Refrigerate until ready to serve.
Prepare breading station: In a shallow bowl, combine cornstarch, garlic powder, and smoked paprika. In a second shallow bowl, whisk eggs and hot sauce. In a third shallow bowl, combine panko, chili powder, garlic powder, and smoked paprika. Season each station generously with salt.
Prepare fish: Cut cod into strips approximately 1 inch by 3 inches. Pat dry thoroughly.
Bread fish: Dredge fish in seasoned cornstarch, dip into egg mixture, then coat with seasoned panko, pressing gently to adhere.
Cook fish: Preheat air fryer to 400°F (204°C). Spray fish lightly with avocado oil. Air fry fish for 7 to 9 minutes, turning halfway through, until golden brown and fish flakes easily with a fork or reaches 145°F (63°C). Transfer fish to a wire rack immediately and season lightly with salt while hot.
Warm tortillas until pliable.
Plate: Toss cabbage and carrots with 2 to 3 tablespoons crema and cilantro (optional). Fill tortillas with slaw, crispy cod, pickled jalapeños, and additional crema. Serve with lime wedges.
Notes:
Pulse the gluten-free panko briefly for a slightly coarser crumb and better crunch.
Transfer fish to a wire rack after air frying and season lightly with salt while hot to keep it crisp.
Quick Pickled Jalapeños: Combine 1/2 c warm water, 1/2 c white vinegar, 1 T kosher salt, and 1 T sugar. Add sliced jalapeños and let sit at least 30 minutes.
