5 from 45 votes
Baja Fish Tacos Recipe
Baja Fish Tacos feature battered halibut fried until golden and crispy, served on warm corn tortillas with thinly sliced cabbage and a fresh tomato and onion salsa. A creamy chipotle mayonnaise made with garlic, chipotle pepper, lime juice, and mayonnaise adds a smoky, tangy element. The batter is a combination of cornstarch, flour, and Mexican beer that creates a light, crispy coating. These tacos offer a balanced contrast of textures and flavors.
Prep Time
30 mins
Cook Time
10 mins
Servings:
8
Calories:
382 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Mayonnaise:
- 1 cup mayonnaise
- 1 garlic clove
- 1 chipotle pepper in adobo sauce
- lime juice of 1
For the Tacos:
- 8 Roma tomato seeded and medium diced
- 1 sweet onion peeled and small diced
- ¼ cup cilantro chopped, fresh
- lemon juice of 1
- ¼ green cabbage cored and thinly sliced, or red cabbage, head
- 2 pounds halibut fresh, cut into smaller fillets
- 1 cup cornstarch
- 1 cup all-purpose flour
- 12 ounces Mexican beer
- 16 corn tortillas heated
- salt to taste
- black pepper to taste
- cooking oil
Instructions
- Mayonnaise: Add the mayo, garlic, chipotle pepper, and lime juice to a food processor and process on high speed until smooth. Set aside in the refrigerator and keep it cool.
- Preheat oil into a medium-size saucepot and heat until it reaches 350° and holds that temperature. There should be enough oil to fill up about 4” into the pot.
- In a large bowl, whisk together the cornstarch, flour, beer and salt, and pepper until combined.
- Dip the fish one at a time into the batter, completely coating it and add it to the hot oil and cook for 5-6 minutes or until browned and cooked throughout.
- Fry the fish into batches so as to not overcrowd, and drain on a paper towel to get rid of any excess oil.
- To Plate: place some of the fried fish on a double layer of heated corn tortillas and top off with sliced cabbage, salsa, and chipotle mayonnaise and serve.
Cup of Yum
Notes
- Prepare all toppings, salsa, and chipotle mayonnaise up to one day ahead to save time.
- Keep fried fish warm in a 250°F oven on a rack-lined tray to maintain crispness before serving.
- Reheat cooked fish in a 350°F oven for 6-8 minutes; avoid microwave to prevent sogginess.
- Use sunflower oil or your preferred frying oil, maintaining 350°F for frying.
- The battered fish does not cook properly in an air fryer or oven; frying is necessary.
- Leftover salsa pairs well with chips or other dishes.
- Green or red cabbage can be used for topping or mixed together based on preference.
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
38g
(13%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
61mg
(20%)
Sodium
228mg
(10%)
Potassium
850mg
(18%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1022IU
(20%)
Vitamin C
26mg
(29%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 228mg | 10% |
| Potassium | 850mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1022IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.