Crispy Fish Tacos with Cilantro Lime Sauce


One of my favorite places to eat downtown Cincinnati is Bakersfield. It is a trendy bar that sells tacos, tortas, and has the best guacamole that I have ever had. It is fairly inexpensive and a perfect place for a nightcap (probably because they stay open until 2 am). They have very unique tacos that will satisfy the hunger of any carnivore and even vegans! They have chicken, braised short ribs, pork, portabella and roasted poblano tacos, and the list goes on. My favorite taco is the fish taco. Man, let me tell you about this taco. The fish is crispy Mahi-Mahi fish, topped with shredded cabbage, and a bunch of other stuff. It is very light and delicate and it isn’t overwhelmed with a bunch of cheese, sour cream and taco sauce like most tacos. The flavors on this taco are very harmonious with one another. You learn to appreciate the cilantro, lime juice, and the vinegar in the cabbage (which makes the taco in my opinion). I can eat them all day.

Tacos at Bakersfield

Tacos at Bakersfield

The Guacamole. Oh my....

The Guacamole. Oh my….


Their Queso is "stupid good"

Their Queso is “stupid good”

Because I love Bakersfield’s fish tacos so much, I decided to create a knock off version of their taco. Now let me say, my taco is only a temporary quick fix but should not be used as a replacement for the fish taco at Bakersfield. If you have never had Bakersfield, after you eat these tacos you are going to want to make a trip downtown or make a trip to Cincinnati, OH to try their tacos. I even made my own sauce to go with the taco. Yep! Your girl here made her very own sauce to go with the taco and it works well with all of the other flavors. It is very, very good! If you come to like my Crispy Fish Taco then you will absolutely love the tacos at Bakersfield.

Crispy Fish Taco w/ Cilantro Sauce


Crispy Fish Tacos with Cilantro Sauce




Crispy Fish Tacos with Cilantro Lime Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Crispy Fish Tacos with Cilantro Lime Sauce


  • • 3 cups Mixed Cabbage (green And Red), Shredded
  • • ¼ cups White Wine Vinegar
  • • 4 ounces, weight Cod Fish
  • • 2 cups Fish Breading
  • • 1 whole Egg
  • • Canola Oil, For Frying
  • • 4 whole Corn Tortillas
  • • 1 bunch Green Onion, Chopped
  • • 1 bunch Cilantro, Chopped
  • • Lemon Wedges, To Serve (optional)
  • • ½ cups Mayonnaise
  • • ¼ cups Olive Oil
  • • ¼ cups Cilantro, Chopped
  • • ½ whole Lime
  • • 1 teaspoon Lemon Juice
  • • 1 Tablespoon Green Salsa
  • • 1 teaspoon Onion Powder
  • • 1 teaspoon Garlic Powder
  • • 1 teaspoon Worcesteshire Sauce
  • • Salt And Pepper, to taste


  1. 1. Preheat the cooking oil to 350 degrees. Place the shredded cabbage in a bowl and toss with the white wine vinegar and set aside in a cool place until ready to use.
  2. 2. Cut the fish into cubes and set aside. On one plate, pour the fish breading and take a bowl and whisk the egg until yolk is dissolved. In a large sauce pan, warm the canola oil.
  3. 3. Dip the fish bites in the egg wash and make sure each piece is evenly coated. Then toss the fish bites in the fish breading and make sure that the fish is evenly coated. Take the coated fish, carefully place into the hot oil and fry for 2-3 minutes on each side or until crispy. It isn’t going to take that long for the fish to crisp, so once finished, turn to a plate that has been lined with paper towels. Repeat the process until all fish has been cooked.
  4. 4. In a small bowl, add all the sauce ingredients and whisk. Taste and if needed add a little salt and pepper.
  5. 5. Take a warmed corn tortilla, add a dollop of the sauce and spread across the tortilla. Add the a few of the fish bites, top with the shredded cabbage, chopped green onion, and cilantro. For better taste, squeeze a lime wedge over the taco and enjoy.

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