Baja Fish Tacos
Baja Fish Tacos layer crisp air-fried cod, crunchy red cabbage slaw, smoky chipotle sauce, and warm corn tortillas. They are a practical seafood dinner when you want Baja-style texture with less stovetop oil and clear air fryer timing.
Equipment
- Air fryer
- Tongs
- Mixing bowls
- Blender or food processor
- Instant-read thermometer
Ingredients
- 5 cups shredded red cabbage
- 3 tablespoons minced red onion
- 1/2 cup fresh chopped cilantro
- 3 tablespoons cider vinegar
- 1 1/2 teaspoons vegetable oil for slaw
- 1/2 teaspoon salt for slaw
- 3/4 cup mayonnaise
- 2 tablespoons lime juice from 1 lime
- 2 to 3 chipotle chiles in adobo sauce plus 1 to 2 teaspoons adobo sauce
- 1 large clove garlic roughly chopped
- 1 cup all-purpose flour
- 1 teaspoon salt for batter
- 1/2 teaspoon freshly ground black pepper
- 1 cup beer
- 1 1/2 pounds skinless cod cut into strips
- vegetable oil or oil spray as needed
- 12 small corn tortillas warmed
- lime wedges for serving
Instructions
- Toss cabbage, red onion, cilantro, cider vinegar, vegetable oil, and salt, then chill while you prepare the fish.
- Blend mayonnaise, lime juice, chipotle chiles, adobo sauce, and garlic until smooth.
- Pat the cod strips dry so the beer batter clings and cooks evenly in the air fryer.
- Whisk flour, salt, pepper, and beer into a thick batter that coats the fish without running off.
- Preheat the air fryer to 400°F for 3 minutes and lightly oil the basket or perforated parchment.
- Dip cod strips in batter, let extra drip off, and arrange them in a single layer with space between pieces.
- Spray lightly with oil and air fry for 10 to 12 minutes, flipping halfway, until golden and 145°F inside.
- Serve the fish in warm tortillas with cabbage slaw, chipotle sauce, and lime wedges.
Notes
Storage: Store fish, slaw, sauce, and tortillas separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the fish in the air fryer at 360°F for 3 to 5 minutes, flipping once, until hot and crisp.
Air Fryer Tips: Keep the batter thick, use a light oil spray, and cook the cod in a single layer because crowded pieces steam instead of crisping.
Extra Crispy Tips: Pat the cod dry, let excess batter drip off, and add 1 to 2 minutes only if the coating needs more color.
Variations: Try haddock, pollock, or halibut, use fewer chipotle chiles for less heat, or add panko for a drier crumb-style finish.
Freezing: Freeze cooked fish strips on a tray, then store in a freezer bag for up to 2 months and reheat directly in the air fryer.