Easy, Crispy Baja Fish Tacos

Sitting oceanside, cold beer in hand, enjoying a crispy fish taco — that’s what summer dreams are made of. The next best thing? Recreating that moment at home, and this California-inspired fish taco recipe lets you do just that.

The key to mastering homemade fish tacos is all about achieving the light, airy, and satisfyingly crisp exterior on the fish. Most restaurants do that by deep-frying, but we knew there had to be an easier, less messy way to do it at home. Here’s how to get that same crunchy coating and tasty taco without a lot of time or effort.

Deep-frying fish creates a crispy crust that adds texture to the taco and keeps the fish tender and protected as it cooks. My mission was to recreate that same delicious bite, minus the deep-frying.

I started by coating the fish fillets (which I’d seasoned with salt and pepper) in a simple breading made with flour, spices, and panko breadcrumbs, which have a lighter, airier texture than other breadcrumbs. Then, I got my pan nice and hot, and waited until I saw deep, rippling shimmers in the oil (rather than a light glean) before adding the fish. As soon as the fillets were in the pan, I used a fish spatula to firmly press down on all parts so that they evenly adhered to the hot pan — key for that crunchy exterior. The result? Perfectly flaky fish with a deeply golden crust. Mission accomplished.

I like to top my fish tacos with raw sliced cabbage, which adds another crunchy element to the meal. To save time, you can buy pre-cut red cabbage, and use leftovers to make a slaw for another meal, like this Red Cabbage and Dill Slaw. These tacos are also delicious with creamy slices of avocado, fresh cilantro, a drizzle of Sriracha mayo (recipe below) and/or a simple pico de gallo. I like to set out the toppings individually and allow everyone to dress up their tacos as they wish.

These tacos are best eaten immediately, so you’ll want to prepare all the ingredients and toppings, set the table, and open the wine or beer before cooking the fish. I suggest working in this order: make the Sriracha mayo, prepare the toppings, then warm the tortillas. You can warm the tortillas on a sheet pan in a 200ºF oven, in a dry skillet over medium heat, or wrapped in a clean kitchen towel and microwaved for 20 to 25 seconds. Then, wrap them in a clean towel or foil to keep them warm at the table while you cook the fish. As for the avocado, coat the cut surfaces with a little bit of lime juice to avoid browning while you wait for the fish to cook (I like to add a little pinch of salt, too, for extra seasoning).