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Baja-style California fish tacos with crispy battered fish, crunchy slaw, and creamy sauce are a West Coast family icon. Fresh, high protein, and bursting with flavor, these tacos capture coastal California living.
Pat fish dry and cut into strips about 1-inch wide. Season with 1 tsp kosher salt, black pepper, and smoked paprika. Set aside.
In a medium bowl, combine flour, baking powder, and 0.5 tsp salt. Whisk in the egg and cold sparkling water until just combined — batter should be slightly lumpy, not overmixed.
Heat vegetable oil in a skillet over medium-high heat to 350°F. Dredge fish in batter, allow excess to drip off, then fry in batches for 3-4 minutes per side until golden and crisp. Drain on a wire rack lined with paper towels.
For slaw, toss shredded cabbage with a big squeeze of lime, 0.5 tsp salt, and cilantro. For sauce, combine mayonnaise, sour cream, garlic powder, hot sauce, and extra lime juice until smooth.
Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side. Fill each tortilla with crispy fish, slaw, and a drizzle of creamy sauce. Serve immediately with lime wedges.
