Spicy Baja Fish Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender white fish seasoned and fried, served in warm corn tortillas with a crunchy cabbage slaw and creamy chipotle sauce, inspired by California’s Baja coast. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 3-inch pieces white fish fillets (cod or tilapia)
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 3/4 cup cold sparkling water
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 2 cups for frying vegetable oil
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, grated carrot
• 1/4 cup chopped cilantro
• 2 tbsp fresh, divided lime juice
• 1/3 cup mayonnaise
• 1 tbsp minced chipotle in adobo sauce
• 8 small corn tortillas
• 1 sliced, for garnish avocado

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually whisk in 3/4 cup cold sparkling water until batter is smooth and slightly thick.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet or pot to 350°F. Season 1 lb white fish pieces with 1/2 tsp salt and 1/4 tsp black pepper. Dredge fish in remaining 1/2 tsp salt and 1/4 tsp black pepper mixed with flour if desired, then dip into batter, letting excess drip off.
3. Step 3: Fry fish in batches for 3-4 minutes until golden brown and cooked through. Drain on paper towels.
4. Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 grated medium carrot, 1/4 cup chopped cilantro, and 1 tbsp fresh lime juice. Toss to combine.
5. Step 5: In a small bowl, mix 1/3 cup mayonnaise, 1 tbsp minced chipotle in adobo sauce, and 1 tbsp fresh lime juice until creamy.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by layering cabbage slaw, 2-3 pieces of fried fish, a drizzle of chipotle mayo, and slices of 1 avocado. Serve immediately with lime wedges.