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4.8 from 87 votes

Baja Fish Tacos

These Baja fish tacos are a must-try! Crispy fish, crunchy cabbage slaw, and a creamy chipotle mayo all in this easy and delicious recipe.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 6 servings
Calories: 672 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the slaw
  • 8 ounces pre-shredded cabbage slaw
  • ½ cup chopped cilantro
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice (about 1 lime)
  • fine salt, to taste
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 ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1 cup Mexican lager beer
  • Vegetable oil, for frying
  • 1 ½ pounds skinless cod, mahi mahi, or halibut, cut into 1x4-inch long strips
  • Corn or flour tortillas, warmed
  • lime wedges, for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Beer. I prefer using a Mexican-style lager beer, but you can use any beer you have in the fridge, even a non-alcoholic beer.
  • Prepare the beer batter right before you fry the fish. The batter is much lighter and airy this way because the beer is still bubbly and carbonated. The longer the batter sits, the flatter and denser the batter will get.
  • Heat corn tortillas in a skillet or a griddle. I highly recommend heating them in a skillet or a flat griddle over medium-high heat until they develop some toasted brown spots on both sides. Not only does this warm them up, but it also firms them up and helps prevent them from ripping or falling apart.
  • Pick the right fish. Use a firm, mild-flavored fish like cod, halibut, or even mahi-mahi. If using frozen fish, make sure to thaw it completely and pat it as dry as you can with some paper towels.

Nutrition Information

Serving 1serving Calories 672kcal (34%) Carbohydrates 43g (14%) Protein 26g (52%) Fat 44g (68%) Saturated Fat 5g (25%) Polyunsaturated Fat 21g Monounsaturated Fat 16g Trans Fat 0g 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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 672

% 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.