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Baja Fish Tacos
5 from 12 votes

Baja Fish Tacos

Baja Fish Tacos feature crispy battered cod fried until golden, nestled in warm corn tortillas with fresh toppings including shredded cabbage, avocado, pico de gallo, and a tangy Baja sauce made from yogurt and mayonnaise seasoned with spices and lime juice. This combination yields a pleasing contrast of textures and bright, balanced flavors that highlight the fried fish.

Prep Time
15 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
35 mins
Servings: 4 people
Calories: 610 kcal
Course: Lunch
Cuisine: Mexican

Ingredients

FOR THE BAJA SAUCE
  • ½ cup PLAIN yogurt
  • ½ cup mayonnaise
  • ½ teaspoon cumin ground
  • ½ teaspoon dill dried
  • ½ teaspoon cayenne pepper
  • 1 tablespoon lime juice from 1 lime
  • ¼ teaspoon salt or to taste
FOR THE TACOS
  • vegetable oil for frying
  • 12 corn tortillas
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon adobo all-purpose seasoning
  • ½ teaspoon mustard powder dry
  • 1 cup beer not dark
  • 1 lb cod fillet cut into bite-size pieces
GARNISHES
  • 2 cups cabbage shredded, red and green, or lettuce
  • 1 avocado sliced
  • Pico de Gallo fresh
  • lime wedges
  • hot sauce optional

Instructions

    Cup of Yum
  1. Mix together the ingredients for the Baja sauce and place in the fridge for at least 1 hour. 
  2. Heat deep-fryer, or 1 to 2 inches of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring temp to 365°F.
  3. Meanwhile, use a pair of tongs to slightly char the tortillas over a glass flame. Then wrap them in foil and keep warm in the oven at 250°F. If you don't have a gas flame, just place in foil and warm them in the oven.
  4. Stir together the flour with the salt, garlic powder, all-purpose seasoning, and dry mustard in a bowl. Stir in the beer until fully incorporated. The batter will be thick.
  5. Gently stir fish into the batter to coat.
  6. Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes. Drain on a plate lined with paper towels.
  7. Assemble tacos with the warm tortillas, smeared with the Baja sauce, a slice of avocado, fried fish, pico de gallo, cabbage, and a squeeze of fresh lime. Add hot sauce to liking.

Notes

  • The Baja sauce can be made up to two days ahead and stored in an airtight container refrigerated.
  • Use amber, blonde, or lager beer for the batter; avoid dark or flavored beers. Non-alcoholic beer is a suitable substitute.
  • Corn tortillas, particularly white corn, are traditional and preferred, but yellow corn or flour tortillas can be used.
  • Serve the tacos soon after frying the fish for best texture; warm leftover tortillas in a low oven if needed.

Nutrition Information

Calories 610kcal (31%) Carbohydrates 70g (23%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 4g (20%) Cholesterol 65mg (22%) Sodium 1029mg (43%) Potassium 1013mg (22%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 295IU (6%) Vitamin C 20mg (22%) Calcium 143mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 610

% Daily Value*

Calories 610kcal 31%
Carbohydrates 70g 23%
Protein 31g 62%
Fat 24g 37%
Saturated Fat 4g 20%
Cholesterol 65mg 22%
Sodium 1029mg 43%
Potassium 1013mg 22%
Fiber 10g 40%
Sugar 4g 8%
Vitamin A 295IU 6%
Vitamin C 20mg 22%
Calcium 143mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.