Baja Fish Tacos
Crispy beer-battered white fish nestled in warm tortillas with tangy lime crema and crunchy cabbage slaw. These Baja-style fish tacos bring the flavors of coastal Mexico straight to your kitchen.
Main Dish · Prep 20 min · Cook 15 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 1 lb white fish fillets, cod or mahi-mahi
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 3/4 cup cold beer, lager style
- 12 small corn tortillas
- 2 cups purple cabbage, shredded
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 3 whole lime, juiced and zested
- 2 medium avocado, diced
- 1/2 cup cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 3 cups vegetable oil, for frying
A Beach Vacation on a Plate
I fell in love with Baja fish tacos on a trip to San Diego, and I have been chasing that flavor ever since. Crispy beer-battered fish, tangy slaw, creamy sauce, and a squeeze of lime -- it is sunshine in every bite. This recipe finally nails it.
Crispy Fish, No Deep Fryer Needed
Pat your white fish fillets dry and season with salt, pepper, and a squeeze of lime. Whisk together flour, baking powder, salt, and cold beer until just combined -- the batter should be slightly lumpy. Dip each piece of fish and pan-fry in about 1 cm of hot oil at 190°C/375°F for 3-4 minutes per side until golden and crispy.
While the fish fries, toss shredded cabbage with lime juice, a pinch of salt, and a drizzle of olive oil. Mix up the crema by stirring together sour cream, lime juice, and a dash of hot sauce.
Assemble and Devour
Warm your corn tortillas, lay on the crispy fish, pile on the cabbage slaw, drizzle with crema, and finish with fresh cilantro and a wedge of lime.
Tina's Tips
- Use cold beer for the batter -- the carbonation creates extra crispiness
- Don't crowd the pan -- fry in batches so the oil stays hot and the fish stays crispy
- Cod or mahi-mahi are my top picks for firm, flaky fish that holds up to frying
- Make the slaw first -- letting it sit for 10 minutes softens the cabbage and develops flavor
- Serve immediately -- these tacos are best eaten the second they are assembled
More main dish recipes
- Baked Cod with Olive Tapenade Crust (Easy · 15 min · serves 4)
Flaky white fish topped with a crispy olive and herb crust. This is the fish recipe for people who think they… - Baked Feta Pasta (Easy · 35 min · serves 4)
The viral sensation that actually lives up to the hype. Baked feta + burst tomatoes + pasta = the easiest… - Baked Pork Chops (Easy · 20 min · serves 4)
A glaze that caramelizes in the oven while the pork gets tender — minimal effort, maximum flavor. - Baked Salmon with Lemon and Herbs (Easy · 15 min · serves 4)
Buttery salmon fillets baked to flaky perfection with fresh lemon, garlic, and herbs. This elegant yet… - BBQ Chicken (Easy · 45 min · serves 6)
That sticky, smoky glaze is where the magic happens — brush it on and watch people come back for seconds. - Beef Bourguignon (Medium · 180 min · serves 6)
Rich, wine-soaked, and worth every minute. This is the dish that makes your kitchen smell like a Parisian…