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🛒 Baja Fish Tacos Ingredients List

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🥣 Visual Process for Making Air Fryer Baja Fish Tacos

Let’s kick things off with the chipotle mayo. We whip this up first so it has time to chill and get even more irresistible while we handle the rest. The flavor? Smoky, tangy, a little sweet, and just the right amount of spicy. It’s basically the soul of these tacos. Just toss your mayo, lime juice, adobo sauce, and a bit of minced garlic into a blender and let it rip until smooth and creamy.

Pro tip: use an immersion blender if you’ve got one. It makes quick work of it and gives you that ultra-lush texture. While it rests in the fridge, the flavors marry and mellow. Honestly, it tastes even better the longer it sits. It would be really good on a pasta salad.

For the fish, you’re looking for something firm, flaky, and mild like cod, halibut, and mahi mahi which are all solid choices. I usually steer clear of tilapia for this. It’s a bit too soft and tends to fall apart mid-bread-and-fry.

Now, I live in Missouri, which means fresh fish is pricey and hard to come by unless I’m planning a road trip to the coast (spoiler: I’m not, but I want to if someone could give me some money to go. Here’s my Venmo…just kidding). So I use frozen! But here’s the trick: once it thaws, it’s so wet. To fix that, I lay the fillets out on thick layers of paper towels and gently press to soak up the moisture. Then I swap in dry towels and do it again. Moisture is the enemy of crisp, and this step makes a big difference.

Once your fish is dry, slice it into taco-sized strips. Not too thick and not too skinny. Just enough surface area to grab that crispy coating while staying tender inside. I shoot for about ¾ inch thick.

Time to set up your breading station. You’ll need three bowls: one for flour (that’s your dry base), one for beaten eggs (your sticky glue), and one for panko breadcrumbs that have been jazzed up with smoked paprika (I make my own and if you have the privilege of doing the same, the smell coming from that container is heavenly), garlic powder (If I could ever remember to put my garlic in the ground at the right time, I’d make this too), and salt.

The dredging process goes like this: dip the fish in flour first. Gently roll the fish between your palms. It helps the flour get into all the nooks and crannies of the fish that dipping doesn’t get. I watched Gordon Ramsey do it this way.

Next, a quick dunk in the egg, then into the seasoned panko. Press the crumbs on gently to help them stick. Once all your fish is breaded, let it rest for about 10 minutes at room temp. This little pause helps the coating set and prevents it from falling off mid-air-fry. I do the same rest for chicken and it makes all the difference in the world, even if you are pan frying it.

Preheat your air fryer to 400°F and give those fish strips a good misting of oil. This is what helps them get that beautiful golden crust. Spread the fish out in a single layer with a little space between each piece. Overcrowding the basket traps steam and makes the coating soggy, and no one’s here for soggy fish. If your air fryer is on the smaller side, just cook in batches. It’s a little more time, but way better results.

I use an air-fryer-oven now, which makes things way easier when I’m cooking for a crowd or just want everything done at once. I won’t go back to a regular basket style again.

Air fry the fish for 10 to 12 minutes, flipping halfway through, until the coating is crisp and the inside flakes easily. Try not to open the air fryer constantly. Just let it run. You’ll get a more even cook if you leave it alone and let the heat do its job.

Not sure if it’s done? Do a quick bend test. Just hold the fish strip with both hands and gently bend it. If it breaks apart and flakes easily, you’re all set. If it’s still stiff in the middle, it needs another minute or two.

Now comes the fun part: assembling your tacos! Warm your tortillas (yes, it makes a difference), then pile on the creamy slaw and crispy fish. Drizzle generously with that chipotle mayo (don’t be stingy) and go wild with your toppings. I love a handful of chopped cilantro, a scoop of pico de gallo, a few pickled red onions for tang, and always, always a fresh squeeze of lime. It’s that perfect bite: crunchy, creamy, spicy, fresh.

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Baja Fish Tacos Serving Suggestions

These Air Fryer Baja Fish Tacos are the kind of meal that begs for a taco night spread. Serve them DIY-style with all the fixings laid out so everyone can build their own. Try pico, pickled onions, chipotle mayo, slaw, cilantro, lime wedges, maybe even some sliced jalapeños or avocado if you’re feeling extra. Add a side of tortilla chips with guac or smoky roasted poblano guacamole, and you’ve got yourself a full-on fiesta situation.

If you’re looking to bulk it up into a full dinner, these tacos pair perfectly with a side of Mexican street corn, a fresh watermelon salad, or black beans and rice. For drinks, try a chilled Topo Chico with lime, a spicy margarita, or even a light beer to cut through the richness of the fish.