Fry until golden and cooked through, about 3-4 minutes.Carefully lower, 3-4 pieces of fish at a time into the hot oil.Dip each piece of fish through the egg/beer mixture and then dredge in the flour.Heat about 4 inches of oil in a large heavy bottom pot to 375 degrees F.In another medium size shallow bowl, whisk together the eggs and beer. Add the flour to a medium size shallow bowl.Place the fish on a cutting board and sprinkle with the paprika.Cover and store in the fridge until ready to serve.Add the mango, jalapeño, green onions, cilantro and lime juice, taste and season with salt.Now do the same with the cara cara orange (or blood orange), but only remove the membrane if desired (orange membranes are not bitter like grapefruit).Next, remove the grapefruit segments from the bowl and cut into bite size pieces and then return them to the bowl.Then squeeze the remaining juice from the leftover membranes into the bowl.Working over a small bowl, use the knife to cut between the membranes (the layer that encases each section of grapefruit) to release the grapefruit segments into the bowl.Cut off the peel and the white pith (the white layer between the outer peel and the flesh of the fruit) from all around the grapefruit.Cover and let sit in the fridge for at least 20 minutes before serving, or up to overnight.Combine all the ingredients in a large bowl and toss well, making sure all the cabbage is moistened.Promise, you guys will love these tacos – plus, they’re a great excuse to mix up some margaritas as well! Yes, please! Once everything is made, just add it to a taco shell and EAT. The fish gets fried in a simple beer batter and then sprinkled with a flaky salt to finish off. This is my easy version of a Mexican “special sauce”! Sometimes if I have a little extra time, I will mix about 1/2 cup of crème with 2 minced chipotle chilies in adobo, 2 tablespoons ketchup, the juice of 1 lime and about 2 tablespoons chopped fresh cilantro. I also made a quick purple cabbage slaw and then served the tacos with avocado, cotija cheese, cilantro and Mexican Crema. Blood oranges would work great or, if you’re not a fan of citrus, you could easily use pineapple as well. For my citrus, I used grapefruit and cara cara oranges, but really, you could use any of your favorite fruits here. This slaw is extra tropical and fun, and makes delicious use of winter produce. I decided to pair the tacos with a citrus mango slaw – one of my all time favorites. Since we are now smack dab in the dead of winter, I adapted these tacos a bit, and used the fresh winter produce now available in grocery stores. They’re fresh, colorful and make you feel like you might just be sitting on a gorgeous Mexican beach sipping margaritas! Baja style tacos are typically fried white meat fish with plenty of salsas and slaws for topping.

I make them whenever I need some freshness and color in my life, or whenever life gets a little boring and I just feel like having a mini Mexican fiesta! I think my favorite taco though is the Baja inspired taco. Tacos are one of my all time favorite foods. These fresh and light fish tacos are a sure way to brighten your spirits on these cold winter days and take you away to a tropical place, even if it’s only for a short while!

Mango salsa recipe for fish tacos