The Ultimate Baja-Style Fish Tacos

One bite of these crispy Baja-style fish tacos and you’ll be hooked! ( pun not intended )😅. I mean we’re talking beer battered fried fish, the best cabbage slaw, fresh pico de gallo, and of course a bomb cream sauce to go with it. These Baja fish tacos will whisk you away to a beach vacation in Mexico….ok I’m being dramatic, but they are really delicious!!

What Are Baja- Style Fish Tacos?

Fish tacos are believed to have originated in Baja California, Mexico. The fish tacos were grilled, but eventually adopted the Japanese-style of frying ( Tempura ). Beer was then used in the batter to make it extra crispy.

They were topped with cabbage, pico de gallo, and a creamy citrus sauce. Bam! The Baja fish taco is born. These crispy Baja fish tacos made their way to the United States and the popularity spread throughout California and eventually to other states.

How To Make Baja Fish Tacos

Cabbage Slaw

Remove the trunk of the cabbage. Cut diagonally into very thin shreds. Wash well and place into a medium mixing bowl. Add lime juice*, salt, and oregano. Mix well, cover, and refrigerate until ready to use.

*Tip: zest the lime before juicing it. You will use the zest for the batter.

Pico de Gallo

Dice onion as small as possible and transfer to a bowl. Cut Roma tomato in half and remove the seeds. Dice as small as possible and transfer to the bowl.

Do the same with the jalapeño. Fine chop the cilantro and add it to the bowl. Add the lime juice and salt. Mix well, cover, and refrigerate until ready to use.

Cream Sauce

Combine all sauce ingredients in a measuring cup or bowl. Mix well and transfer to a squeeze bottle or cover with plastic wrap. Refrigerate until ready to use.

Beer Battered Fish

Place a wire rack on a baking sheet and set it aside.

Cut fish into equal size pieces that are about 2″. Place on a plate lined with paper towels and dab the excess water off. Salt the fish pieces and set them aside.

Add oil to the pan and set on medium-high heat and allow it to come to 365º.

In the meantime, add 1 cup of flour to a medium mixing bowl. Add salt, garlic powder, paprika, and lime zest. Whisk together then add the beer. Whisk just until combined. It will be thick like pancake batter.

Dip a few pieces of fish into the batter and shake off the excess. Gently place into the hot oil and fry for 2 minutes on each side ( 4-5 minutes total ). Place on the wire rack to drain. Fry the fish in batches to avoid overcrowding the pan.

Assemble

warm tortillas on a comal or griddle. Place 1 or 2 pieces of fish on the tortilla and top with cabbage slaw, pico de gallo, and drizzle on the cream sauce. Add additional toppings if desired.

Enjoy!

Tips And Substitutions

Tips:

• Use canola oil for frying. It is a neutral oil that won’t add any additional flavor to the fish. It is the best for frying. Vegetable oil or peanut oil are good alternatives.
• Make sure that the oil is hot enough ( 350º-375º ) before you start adding the fish. Don’t overcrowd the pan and allow the temperature to come back up between batches. This ensures that the fish doesn’t absorb too much oil and every piece is cooked through, but not burnt.
• Clean the oil of any bits after each batch. This will help keep the oil clean and the fish tasting its best.
• Use a wire rack to drain the fried fish. If you drain on paper towels it may become soggy.
• You can save time by prepping the cabbage, pico de gallo, and cream sauce ahead of time. I do this the night before.
• To re-heat fish, place them on a baking sheet with a wire rack. Place in a 400º oven for 5-8 minutes.

Substitutions:

• Swap the beer out and use sparkling water or sprite.
• Use lettuce instead of cabbage.
• Flour tortillas, masa tortillas, yellow or white corn tortillas, you decide.
• Dairy-free “cream” may be used, but avoid anything made with coconut milk, as this will alter the flavor. ( Trust me, it’s not good )

Please be aware that even though substitutions may be used, the outcome will not be as good as the original recipe. Use ingredient brands you are familiar with.

What To Serve With Fish Tacos

Here is a list of sides and drinks that I believe pair well with these fish tacos :

• Spanish rice
• Refried beans
• Frijoles de la olla
• Sautéed corn
• grilled corn
• Agua fresca
• Beer
• Margaritas

FAQ

These fish tacos are seriously at the top of my “favorite tacos” list. They are so good! Try them and I hope you love them too!

Till the next one,

Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!

The Ultimate Baja-style Fish Tacos

Maria Felipa

Beer battered fish is wrapped in a corn tortilla and topped with cabbage slaw, pico de gallo, and a citrus cream sauce ( Baja sauce ).

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Course Main Dish

Cuisine Mexican

Ingredients

  

Beer Battered Fish

• 2 lb cod or other mild white-flesh fish
• 1 cup flour
• 1½ tsp kosher salt divided
• ½ tsp garlic powder
• 1 tsp lime zest about 2 limes
• ½ tsp paprika
• 1¼ cups Mexican beer or mineral water
• corn tortillas

Cabbage Slaw

• ¼ head of green cabbage
• ¼ head of purple cabbage
• ½ tsp Mexican oregano
• ½ tsp kosher salt
• 1 tsp lime juice

Pico de Gallo

• ½ small onion
• 1 Roma tomato
• 1 Jalapeño
• 1 tsp fresh chopped cilantro
• 1 tsp lime juice
• ¼ tsp salt

Cream Sauce

• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 Tbsp lime juice
• 1 Tbsp lemon juice
• 1 Tbsp hot sauce Tapatio or Valentina
• ½ tsp garlic powder
• 1 tsp salt

Instructions

 

Cabbage Slaw

• Remove the trunk of the cabbage. Cut diagonally into very thin shreds. Wash well and place into a medium mixing bowl. Add lime juice*, salt, and oregano. Mix well, cover, and refrigerate until ready to use.

  *Tip: zest the lime before juicing it. You will use the zest for the batter.

Pico de Gallo

• Dice onion as small as possible and transfer to a bowl. Cut Roma tomato in half and remove the seeds. Dice as small as possible and transfer to the bowl. Do the same with the jalapeño. Fine chop the cilantro and add it to the bowl. Add the lime juice and salt. Mix well, cover, and refrigerate until ready to use.

Cream Sauce

• Combine all sauce ingredients in a measuring cup or bowl. Mix well and transfer to a squeeze bottle or cover with plastic wrap. Refrigerate until ready to use.

Beer Battered Fish

• Place a wire rack on a baking sheet and set it aside.
• Cut fish into equal size pieces that are about 2". Place on a plate lined with paper towels and dab the excess water off. Salt the fish pieces and set them aside.
• Add oil to the pan and set on medium-high heat and allow it to come to 365º.
• In the meantime, add 1 cup of flour to a medium mixing bowl. Add 1 tsp salt, garlic powder, paprika, and lime zest. Whisk together then add the beer. Whisk just until combined. It will be thick like pancake batter.
• Dip a few pieces of fish into the batter and shake off the excess. Gently place into the hot oil and fry for 2 minutes on each side ( 4-5 minutes total ). Place on the wire rack to drain. Fry in batches to avoid overcrowding the pan.

Assemble

• warm tortillas on a comal or griddle. Place 1 or 2 pieces of fish on the tortilla and top with cabbage slaw, pico de gallo, and drizzle on the cream sauce. Add additional toppings if desired.
• Enjoy!