Print

Baja Fish Tacos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy beer-battered white fish is tucked into warm corn tortillas with crunchy cabbage, avocado, cilantro, and creamy lime sauce. These Baja Fish Tacos deliver a fresh combination of crisp, creamy, tangy, and savory flavors.

Ingredients

  • 1 1/4 pounds cod or other firm white fish
  • 1 cup all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold Mexican lager or other light beer
  • Vegetable or canola oil, for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • Pinch of salt
  • 8 small corn tortillas
  • 2 cups finely shredded cabbage
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges
  • Pico de gallo or salsa, optional
  • Sliced jalapeños, optional

Instructions

  1. Cut the fish into strips that fit comfortably inside the tortillas, then pat the pieces dry with paper towels.
  2. Make the creamy lime sauce by stirring together the mayonnaise, sour cream or crema, lime juice, garlic powder, and a pinch of salt. Refrigerate until ready to serve.
  3. For the batter, combine most of the flour with the baking powder, chili powder, garlic powder, salt, and black pepper. Gradually whisk in the cold beer until the batter is smooth and thick enough to coat the fish.
  4. Pour a few inches of oil into a heavy pot and heat to 350–375°F (175–190°C).
  5. Place the remaining flour in a shallow dish. Lightly coat each piece of fish in flour, shake off the excess, then dip completely into the beer batter.
  6. Working in small batches, carefully lower the battered fish into the hot oil. Fry until the coating is crisp and golden and the fish is cooked through, avoiding overcrowding the pot.
  7. Transfer the fried fish to a wire rack or paper-towel-lined plate and lightly season with salt while hot.
  8. Warm the corn tortillas in a dry skillet until soft and flexible.
  9. Fill each tortilla with crispy fish, shredded cabbage, creamy lime sauce, avocado, cilantro, and optional pico de gallo, salsa, or jalapeños.
  10. Serve immediately with fresh lime wedges for squeezing over the tacos.

Notes

  • Cod can be replaced with halibut, mahi-mahi, or another firm, mild white fish.
  • For an alcohol-free batter, substitute very cold sparkling water for the beer.
  • For a lighter variation, skip the batter and season the fish with chili powder, cumin, garlic, salt, and lime before grilling or pan-searing.
  • For extra heat, mix chipotle in adobo into the creamy lime sauce or add sliced jalapeños.
  • For extra crunch and acidity, replace the plain cabbage with a quick slaw seasoned with lime juice, cilantro, and salt.
  • Keep the frying oil between 350–375°F (175–190°C) and fry in small batches for the crispiest coating.
  • Store leftover cooked fish separately from the tortillas, sauce, and toppings in the refrigerator for up to 3 days.
  • Reheat leftover fish at about 375°F (190°C) in an oven or air fryer until hot and crisp. Avoid microwaving when possible because it softens the batter.

Nutrition

Find it online: https://thefamilycooking.com/baja-fish-tacos-recipe/