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Baja Fish Tacos Recipe

Bring taco Tuesday to a new level with this beer battered Baja fish taco recipe that is served with cabbage, salsa, and chipotle mayonnaise.

Prep Time
30 mins
Cook Time
30 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
  • Juice of 1 lime
For the Tacos:
  • 8 seeded and medium diced Roma tomatoes
  • 1 peeled and small diced sweet onion
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lemon
  • ¼ head of green or red cabbage cored and thinly sliced
  • 2 pounds fresh halibut cut into smaller fillets
  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • 12 ounces Mexican beer
  • 16 corn tortillas heated
  • Sea salt and pepper to taste
  • Oil for cooking

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a large bowl, whisk together the cornstarch, flour, beer and salt, and pepper until combined.
  4. 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.
  5. Fry the fish into batches so as to not overcrowd, and drain on a paper towel to get rid of any excess oil.
  6. 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.

Notes

  • Make-Ahead: These fish tacos are meant to be eaten right away, but you can keep the fish warm on a sheet tray lined with a rack in the oven at 250°. You can also prep all of the toppings, salsa, and sauce up to 1 day ahead of time.
  • How to Reheat: Place the desired amount of fish onto a sheet tray lined with parchment paper and bake in the oven at 350° for 6-8 minutes or until hit.
  • How to Store: Place the cooked fish in a container with a lid and keep it in the refrigerator for up to 2 days. The fish will not freeze well if they are battered and fried. All of the toppings will last up to 3 days covered in the refrigerator.
  • Mayonnaise is similar to crema accept crema has a higher acidity amount since it has more buttermilk fat in it. It’s delicious and much thinner than mayonnaise but both will work well.
  • I like to use sunflower oil when frying the fish, but you can use whatever you’d like.
  • The battered fish will unfortunately not cook in an air-fryer or oven.
  • There will be plenty of leftover salsa for you to eat with chips or serve with another recipe.
  • Please feel free to use either green or red cabbage or a combination of both.
  • The batter will look very similar to a tempura batter.
  • You will be able to fry 5-7 battered fillets of fish at a time.

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 (24%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1022IU (20%) Vitamin C 26mg (29%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

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.