Baja Fish Tacos
User Reviews
4.8
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Prep Time
35 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
672 kcal
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Course
Main Course
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Cuisine
Mexican
Baja Fish Tacos
Description
The Baja Fish Tacos recipe uses firm white fish such as cod, coated in a seasoned beer batter made with all-purpose flour and a Mexican-style lager for a light and crispy fried exterior. The batter is whisked fresh before frying to capture carbonation that yields an airy texture. A fresh slaw made from shredded cabbage, cilantro, mayonnaise, and lime juice adds a creamy, citrusy crunch.
The chipotle mayo is blended with lime zest, garlic powder, and a chipotle pepper in adobo sauce, delivering smoky heat and bright acidity that complements the fried fish. Warming and gently toasting the tortillas provides structure and flavor.
These fish tacos work well as a casual meal or appetizer, where the interplay of crisp fish, cool slaw, and zesty mayo creates distinct layers of taste. The recipe’s components are prepared separately then assembled, allowing control over crispness and freshness.
Using fresh beer batter right before frying and heating tortillas in a skillet until lightly toasted helps maintain texture and prevent sogginess. Choosing firm, mild fish and drying it well before battering ensures a better frying result.
Ingredients
For the slaw
- 8 ounces cabbage slaw pre-shredded
- ½ cup cilantro chopped
- ¼ cup mayonnaise
- 2 tablespoons lime juice (about 1 lime)
- salt to taste, fine
For the chipotle mayo
- ¾ cup mayonnaise
- 1 lime zested and juiced
- 1 chipotle pepper in adobo sauce
- ½ teaspoon garlic powder
For the tacos
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin ground
- ½ teaspoon black pepper freshly ground
- 1 cup Mexican lager beer
- vegetable oil for frying
- 1 ½ pounds cod cut into 1x4-inch long strips, or mahi mahi or halibut, skinless
- corn tortilla warmed, or flour tortillas
- lime for serving, wedges
Instructions
- Make the slaw: Add the cabbage slaw, cilantro, mayonnaise, lime juice, and salt in a medium bowl. Toss together until thoroughly mixed. Cover and refrigerate until ready to serve.
- Make the chipotle mayo: Add the mayonnaise, lime zest, lime juice, chipotle pepper in adobe sauce, and garlic powder in a small blender or food processor. Blend until smooth. Cover and refrigerate until ready to serve.
- Make the tacos: In a large sauté pan or skillet over medium-high heat, add enough oil to reach a depth of ¾-inch. Heat the oil until a thermometer reaches 350ºF.
- While the frying oil is heating up, make the batter by adding flour, garlic powder, baking powder, chili powder, salt, cumin, and black pepper in a large bowl. Whisk together to combine. Add beer and whisk together until the batter is smooth.
- Working in batches using tongs, dip the strips of fish in the beer batter and coat on both sides. Lightly shake off any excess batter and carefully place it in the hot oil. Fry until golden brown, about 1-2 minutes per side. Transfer to a baking sheet with a rack to drain.
- Assemble the tacos by placing a dollop of chipotle mayo on a warm tortilla, followed by a piece or two of fish, then top with cabbage slaw. Serve with lime wedges.
Notes
- Use a Mexican-style lager in the batter for a lighter, airier crust; prepare the batter just before frying for best carbonation.
- Heat corn tortillas on a skillet over medium-high heat until lightly toasted to warm and prevent tearing.
- Choose firm, mild-flavored fish such as cod, halibut, or mahi-mahi, and pat dry completely before battering and frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 672kcal | 34% |
| Carbohydrates | 43g | 14% |
| Protein | 26g | 52% |
| Fat | 44g | 68% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0g | 0% |
| Cholesterol | 93mg | 31% |
| Sodium | 791mg | 33% |
| Potassium | 42mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 44.6mg | 50% |
| Calcium | 70mg | 7% |
| Iron | 31.3mg | 174% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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