Name: Baja Fish Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod, halibut, or tilapia); 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 cup beer or sparkling water; Vegetable oil, for frying; 8 corn or flour tortillas, warmed; 2 cups green or red cabbage, finely shredded; Fresh lime wedges, for serving; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 tbsp lime juice; 1/2 tsp garlic powder; 1/2 tsp chili powder or cayenne pepper; Salt, to taste

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Why You’ll Love This Recipe

You’ll love these Baja Fish Tacos for their irresistible combination of textures and flavors. The light, crispy fish pairs beautifully with cool, creamy toppings and bright citrus notes. They’re fun to make, customizable, and perfect for casual weeknight dinners or entertaining guests. Plus, they bring all the flavors of a beachside taco stand right to your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White fish fillets (such as cod, halibut, or tilapia)
All-purpose flour
Cornstarch
Baking powder
Salt and black pepper
Beer or sparkling water (for the batter)
Vegetable oil (for frying)
Corn or flour tortillas, warmed
Green or red cabbage, finely shredded
Fresh lime wedges

For the Baja Sauce:

Mayonnaise
Sour cream
Lime juice
Garlic powder
Chili powder or cayenne pepper
Salt to taste

Directions

Make the sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, and salt. Refrigerate until ready to serve.
Prepare the batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add the beer or sparkling water until a smooth batter forms.
Heat the oil: Pour enough oil into a large skillet to cover the bottom (about 1 inch deep) and heat to 350°F (175°C).
Coat and fry the fish: Pat the fish fillets dry and cut them into strips. Dip each piece into the batter, letting excess drip off, then carefully place into the hot oil. Fry for 3–4 minutes per side, until golden and crispy. Transfer to a paper towel–lined plate to drain.
Assemble the tacos: Fill each tortilla with a few pieces of crispy fish, top with shredded cabbage, and drizzle with Baja sauce.
Serve: Garnish with lime wedges and extra sauce on the side.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Grilled version: Skip the batter and grill seasoned fish for a lighter option.
Spicy twist: Add jalapeños or hot sauce to the Baja sauce.
Topping ideas: Try adding diced mango, avocado, pico de gallo, or pickled onions.
Healthier version: Use air-fried or baked fish instead of fried.
Gluten-free option: Use gluten-free flour and corn tortillas.

Storage/Reheating

Store leftover fish and toppings separately in airtight containers. The fish will keep in the refrigerator for up to 2 days. Reheat the fish in a 350°F (175°C) oven or air fryer until warm and crispy. Avoid microwaving, as it will make the fish soggy. Assemble the tacos just before serving for the best texture.

FAQs

What kind of fish is best for Baja Fish Tacos?

Mild, flaky white fish like cod, halibut, mahi-mahi, or tilapia works perfectly.

Can I bake the fish instead of frying it?

Yes, bake the battered fish on a lined baking sheet at 425°F (220°C) for 15–20 minutes until golden.

What’s the best tortilla to use?

Corn tortillas are traditional, but flour tortillas also work well if you prefer a softer texture.

Can I make the batter without beer?

Yes, sparkling water or club soda can be used for a light, crispy result.

How do I make the tacos less spicy?

Reduce or omit the chili powder in the sauce, or use mild seasonings.

Can I use frozen fish?

Yes, just thaw it completely and pat it dry before battering.

What side dishes go well with Baja Fish Tacos?

Try serving them with rice, refried beans, or a fresh corn salad.

How can I keep the fish crispy for serving?

Place fried fish on a wire rack in a warm oven while finishing the rest of the batch.

Can I use shrimp instead of fish?

Absolutely—shrimp make a delicious variation using the same batter and sauce.

How long can I store the Baja sauce?

It will keep in the refrigerator for up to 5 days in an airtight container.

Conclusion

Baja Fish Tacos bring a taste of the coast to your kitchen with their crisp fish, tangy sauce, and fresh toppings. They’re fun to assemble, full of bold flavors, and perfect for any occasion—from weeknight dinners to weekend gatherings. Once you try them, these tacos are sure to become a go-to favorite that everyone will crave.

Baja Fish Tacos

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Baja Fish Tacos are a crispy, flavorful, and refreshing dish featuring golden fried fish, creamy Baja sauce, and crunchy cabbage all wrapped in warm tortillas. Inspired by the beaches of Baja California, these tacos deliver the perfect mix of texture and tangy coastal flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Mexican
Diet: Halal

Instructions

In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, and salt. Refrigerate until ready to serve.
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add beer or sparkling water until a smooth batter forms.
Heat about 1 inch of oil in a large skillet to 350°F (175°C).
Pat fish fillets dry and cut into strips. Dip each piece into the batter, allowing excess to drip off, then carefully place into the hot oil.
Fry 3–4 minutes per side, or until golden and crispy. Transfer to a paper towel–lined plate to drain.
To assemble, place crispy fish pieces in each tortilla, top with shredded cabbage, and drizzle with Baja sauce.
Serve immediately with lime wedges and extra sauce on the side.

Notes

Use mild white fish for best flavor and texture.
Keep fried fish warm in a 200°F oven while finishing batches.
Substitute sparkling water for beer for a non-alcoholic batter.
Top with avocado, pico de gallo, or pickled onions for extra flavor.
Can also be made with shrimp using the same batter and sauce.

Nutrition

Serving Size: 2 tacos
Calories: 420
Sugar: 3g
Sodium: 540mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 25g
Cholesterol: 55mg