Baja Fish Tacos with Spicy Crema

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Cook Time

3-4 minutes




Battered fish:
1 cup flour,
2 tablespoons cornstarch,
1 teaspoon baking powder,
1/2 teaspoon kosher salt,
1 egg or egg substitute,
1 cup light beer,
1 pound cod, cut into 1 oz. portions, about 2” long and 1” wide

Spicy Crema sauce:
1/2 plain yogurt,
1/2 cup mayonnaise,
1 lime, juiced,
1 jalapeno pepper, minced,
1/2 teaspoon dried, oregano,
1/2 teaspoon ground cumin,
1 teaspoon ground cayenne pepper,
1/2 teaspoon salt,
1 (12 ounce) package corn or flour tortillas,
1/2 medium head cabbage, finely shredded,
1 lime cut into wedges (optional),
1/4 cup chopped cilantro (optional)


  1. Preheat fryer to 375°F and place fryer basket in oil.
  2. In a large bowl, combine flour, cornstarch, baking powder and salt. Blend egg and beer, then quickly stir into the flour mixture. Some lumps will remain.
  3. In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Add jalapeno, oregano, cumin, and cayenne. Set aside.
  4. Lightly dust fish pieces in the flour and add to batter. One batch at a time, remove the fish from the batter and allow excess to drip off.
  5. Slowly lower the fish into the oil, and release after 10 seconds or when a crust has formed, about 3 to 4 minutes. Set on a plate lined with paper towel.
  6. To serve, place fish in a tortilla, top with cabbage and drizzle with spicy crema. Serve with lime wedges and chopped cilantro if desired.
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