Baja Fish Tacos

Why You’ll Love This Recipe

Baja Fish Tacos are a classic Mexican street food featuring crispy, beer-battered white fish tucked into warm tortillas and topped with crunchy cabbage, creamy sauce, and a squeeze of lime. These tacos bring a perfect balance of textures and bold flavors, ideal for taco nights or summer gatherings. Their vibrant toppings and fresh ingredients make them irresistibly satisfying and refreshing.

ingredients

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

white fish fillets (like cod or mahi-mahi)all-purpose flourcornstarchbaking powderbeersalt and peppergarlicoil for fryingcorn tortillasgreen or purple cabbage (shredded)mayonaiselime juicechipotle or adobo saucecilantrojalapeñored onion (optional)

directions

Cut the fish into 1-inch thick strips and season with salt, pepper, and garlic.

In a bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt.

Gradually add beer to the dry mixture until a smooth batter forms.

Heat oil in a deep skillet or pan to 350°F (175°C).

Dip fish strips into the batter, letting excess drip off, then carefully place in hot oil.

Fry until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.

Warm the corn tortillas on a skillet or directly over a flame until pliable.

Mix mayonnaise with lime juice and chipotle or adobo sauce to make a creamy taco sauce.

Assemble tacos by layering fish, shredded cabbage, taco sauce, and toppings like cilantro, jalapeño, and red onion.

Squeeze fresh lime over the top before serving.

Servings and timing

This recipe makes approximately 8 tacos.Serving size: 2 tacos per personPreparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes

Variations

Use flour tortillas if preferred over corn.

Swap beer with sparkling water or club soda for a non-alcoholic version.

Top with mango salsa or avocado for added flavor and texture.

Try grilled fish instead of fried for a lighter option.

Add pickled onions or radishes for a tangy crunch.

storage/reheating

Store leftover fish separately from toppings and tortillas in an airtight container in the refrigerator for up to 2 days.Reheat fish in the oven or air fryer at 350°F (175°C) for 10 minutes to retain crispiness.Avoid microwaving to prevent sogginess.Reassemble tacos fresh before serving.

FAQs

What type of fish works best for Baja Fish Tacos?

Firm white fish like cod, mahi-mahi, or halibut are ideal due to their mild flavor and flaky texture.

Can I make these tacos gluten-free?

Yes, use gluten-free flour and corn tortillas to make the recipe gluten-free.

Is there a substitute for beer in the batter?

Yes, you can use club soda, sparkling water, or even ginger ale for a similar texture.

How do I keep the fish crispy?

Serve the fish immediately after frying, and avoid stacking to prevent steam from softening the crust.

Can I bake instead of fry the fish?

You can, but it won’t be as crispy. Use a wire rack and bake at 425°F (220°C) for 15-20 minutes.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the fridge.

What sides go well with Baja Fish Tacos?

Mexican rice, black beans, elote (Mexican street corn), or chips with guacamole pair perfectly.

Are these tacos spicy?

They have a mild heat from the sauce, but you can adjust the spice level by adding or omitting jalapeños or chipotle.

Can I use frozen fish?

Yes, just be sure to thaw and pat dry thoroughly before battering and frying.

Do I need a deep fryer?

No, a deep skillet or heavy-bottomed pan with enough oil works just fine.

Conclusion

Baja Fish Tacos are a fresh and flavorful way to enjoy seafood with a touch of Mexican flair. Their crunchy texture, creamy sauce, and zesty toppings create a mouthwatering taco experience that’s perfect for any occasion. Whether for Taco Tuesday or a beachside feast, these tacos are sure to impress.

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