If you love the fresh, bold flavors of Baja-style fish tacos, then you’re in for a treat with these Baja-Style Fish Taco Bowls. This dish brings together crispy beer-battered fish, crunchy cabbage, and vibrant toppings, all nestled in a soft tortilla bowl. It’s the perfect combination of flavor and texture, making every bite irresistible. Whether you’re making it for a casual dinner or a festive gathering, this Mexican-inspired dish is sure to be a hit.
Why You’ll Love These Baja-Style Fish Taco Bowls
- Crispy and Crunchy – The beer batter creates a perfectly crispy coating on the fish.
- Fresh and Vibrant – With shredded cabbage, radishes, and avocado, each bite is packed with freshness.
- Easy to Customize – Add your favorite toppings to personalize your bowl.
- Perfect for Any Occasion – A great dish for family dinners, taco nights, or entertaining guests.
Ingredients
To make these Baja-Style Fish Taco Bowls, you’ll need the following ingredients:
- Vegetable oil for deep frying
- 1 cup all-purpose flour
- 1 cup flat, room temperature beer
- ½ teaspoon chipotle chile powder
- 1½ teaspoons salt
- 1 pound firm white fish fillets (such as red snapper, halibut, or mahi-mahi), thawed if frozen
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
- 2½ cups shredded cabbage
- Sliced radishes (optional)
- Chopped avocado (optional)
- Fresh cilantro leaves (optional)
- Lime wedges (optional)
Step-by-Step Instructions
1. Heat the Oil
In a deep fryer or heavy-bottomed pot, heat at least 2 inches of vegetable oil to 350°F (175°C).
2. Prepare the Batter
In a medium bowl, whisk together:
- 1 cup all-purpose flour
- 1 cup flat beer
- ½ teaspoon chipotle chile powder
- 1½ teaspoons salt
Mix until the batter is smooth and free of lumps.
3. Prep the Fish
Cut the white fish fillets into 1½-inch cubes. Dip each cube into the beer batter, allowing any excess to drip off.
4. Fry the Fish
Carefully place the battered fish into the hot oil in batches. Fry for 3 to 4 minutes, stirring occasionally, until golden brown and crispy. Remove and drain on a paper towel-lined plate. Keep warm while frying the remaining fish.
5. Warm the Tortilla Bowls
Heat the Old El Paso™ Flour Soft Tortilla Bowls as directed on the package.
6. Assemble the Baja-Style Fish Taco Bowls
Place about ¼ cup of shredded cabbage into each warmed tortilla bowl. Add crispy fried fish pieces on top. Garnish with:
- Sliced radishes (optional)
- Chopped avocado (optional)
- Fresh cilantro leaves (optional)
- Lime wedges (optional)
Serving and Storage Tips
- Serve immediately to enjoy the crispiness of the fish.
- Store leftovers separately. Keep the fried fish in an airtight container in the fridge for up to 2 days.
- Reheat the fish in an air fryer or oven at 375°F (190°C) for 5-7 minutes to maintain crispiness.
FAQs
1. Can I use a different type of fish for this recipe?
Yes! You can use cod, tilapia, or even catfish if you prefer. Just make sure the fish is firm enough to hold up to frying.
2. What can I substitute for beer in the batter?
If you prefer a non-alcoholic version, use sparkling water or club soda for a similar effect.
3. Can I make these Baja-style fish taco bowls gluten-free?
Yes! Use gluten-free flour and gluten-free tortilla bowls to keep this dish gluten-free.
4. How do I keep the fish crispy if I’m making a large batch?
Keep the fried fish warm in a 200°F (93°C) oven while frying the rest.
5. What are some good side dishes to serve with these taco bowls?
Serve with Mexican rice, black beans, chips and salsa, or a fresh corn salad for a complete meal.
Conclusion
These Baja-Style Fish Taco Bowls bring the perfect balance of crispiness, freshness, and bold flavors to your table. Whether you’re making them for a weeknight dinner or a weekend get-together, they’re guaranteed to impress. With perfectly fried fish, crunchy cabbage, and zesty toppings, this dish is a true crowd-pleaser. Try them today and experience the authentic taste of Baja-style tacos in a fun, bowl format!