Baja Fish Tacos Recipe

Name: Baja Fish Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 tacos
Ingredients: 2 cups all purpose flour; 1½ tablespoon baking powder; 1 tablespoon Kosher or sea salt; 1 teaspoon garlic powder; ½ tablespoon fresh ground black pepper; 1 large egg; 8 to 10 ounces beer (don't use a light or dark beer); 1 pound fish (like tilapia or cod); vegetable oil for frying (sunflower, avocado or peanut oil will also work)

User Reviews

5.0

36 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
16 tacos
Calories
183 kcal
Course
Main Course
Cuisine
Mexican

Baja Fish Tacos Recipe

Delilah Cunningham

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These Baja Fish Tacos, also known as Ensenada Tacos, are crispy, delicious and very easy to make. Top with a homemade crema, salsa and other toppings. They’re so good, everyone will be asking for more!

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Ingredients

Servings

For the beer batter

2 cups all purpose flour
1½ tablespoon baking powder
1 tablespoon Kosher or sea salt
1 teaspoon garlic powder
½ tablespoon fresh ground black pepper
1 large egg
8 to 10 ounces beer (don't use a light or dark beer)
1 pound fish (like tilapia or cod)
vegetable oil for frying (sunflower, avocado or peanut oil will also work)

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Instructions

In a large bowl, whisk together the flour, baking powder, salt, garlic powder and pepper.
Add the beer and egg and whisk until smooth. Add more beer if needed, until batter has the consistency of thick pancake batter.
Pat the fish fillets dry with paper towels. Cut pieces lengthwise into 1-inch thick strips. Season with salt and pepper.
Heat oil in a large deep skillet to 375 degrees F (190 degrees C). To test if it’s hot enough, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready.
Using a pair of tongs, dip the fish pieces into the batter to coat; lift out and let excess drip off.
Fry fish in batches (do not crowd the pan) until golden brown, turning occasionally if needed, 3 to 4 minutes. It’s ready when the flesh is easily flaked with a fork.
Drain on paper towels.
Make the tacos: On a hot corn tortilla, add about 2 tablespoons of crema, layer with shredded cabbage, add a piece of fish, pickled onions, avocado, hot sauce and lime juice. Sprinkle cilantro for extra flavor. Enjoy hot!

Notes

Note on calories: Calorie count does not include tortillas or toppings.
Prepare ahead. As mentioned above, prepare ahead all of your components for the tacos.
Change things up. Use the same batter to make shrimp tacos! You can serve fish and shrimp tacos at the same time.
The beer. Use a beer with a big taste like Dos Equis or Modelo. It truly affects the taste of the batter.
Avoid the batter sticking to the pan! – To avoid a mess in your pan, make sure the oil is very hot. To test it, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready. Also, you may want to use a nonstick pan and jostle the fish around a little before flipping it to ensure that it’s not sticking to the bottom of the pan.

Nutrition Information

Show Details

Serving 1taco Calories 183kcal (9%) Carbohydrates 6g (2%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Monounsaturated Fat 3g Cholesterol 22mg (7%) Sodium 233mg (10%) Potassium 4mg (0%)

Nutrition Facts

Serving: 16tacos

Amount Per Serving

Calories 183 kcal

% Daily Value*

Serving	1taco
Calories	183kcal	9%
Carbohydrates	6g	2%
Protein	6g	12%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	3g	15%
Cholesterol	22mg	7%
Sodium	233mg	10%
Potassium	4mg	0%