Baja Fish Tacos
Crispy, beer-battered fish tucked into warm corn tortillas with a crunchy slaw and a zesty chipotle crema. This classic Southern California street food brings the taste of a beachside taqueria right to your kitchen.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Cabbage Slaw
- b.In a medium bowl, combine the shredded green cabbage, red cabbage, red onion, and chopped cilantro.
- c.In a separate small bowl, whisk together the mayonnaise, 2 tablespoons of lime juice, and 0.5 teaspoon of salt.
- d.Pour the dressing over the cabbage mixture and toss until well combined. Cover and refrigerate while you prepare the other components.
- 2
Step 2
- a.Make the Chipotle Crema
- b.In another small bowl, whisk together the sour cream, minced chipotle pepper, adobo sauce, the remaining 1 tablespoon of lime juice, and 0.25 teaspoon of salt.
- c.Continue whisking until the mixture is smooth and uniform in color. Cover and refrigerate until ready to serve.
- 3
Step 3
- a.Prepare the Fish and Beer Batter
- b.Cut the cod fillets into strips approximately 1-inch wide and 4-inches long. Pat the fish completely dry with paper towels to ensure the batter adheres well.
- c.In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon of salt, black pepper, and paprika.
- d.Slowly pour in the very cold beer, whisking gently until the batter is just combined. It should have the consistency of thin pancake batter. Be careful not to overmix; a few small lumps are okay.
- 4
Step 4
- a.Fry the Fish
- b.In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
- c.Working in batches of 3-4 pieces, dip each fish strip into the batter, allowing any excess to drip off.
- d.Carefully place the battered fish into the hot oil. Fry for 3-4 minutes, turning once, until the batter is deep golden brown and crispy.
- e.Use a slotted spoon or spider strainer to remove the fish from the oil and transfer it to a wire rack set over a baking sheet to drain. Immediately season with a pinch of the remaining salt.
- f.Allow the oil to return to 375°F before frying the next batch.
- 5
Step 5
- a.Warm Tortillas and Assemble
- b.Warm the corn tortillas one at a time in a dry skillet over medium heat for about 20-30 seconds per side, until they are soft and pliable. Keep them warm in a clean kitchen towel.
- c.To assemble, place a piece of fried fish in the center of each warm tortilla. Top with a generous spoonful of the cabbage slaw and a drizzle of the chipotle crema.
- d.Garnish with sliced avocado and serve immediately with lime wedges on the side for squeezing over the tacos.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest batter, ensure your beer is ice-cold. The temperature shock when it hits the hot oil creates a light, airy crust.
- 2Do not overcrowd the pot when frying. This lowers the oil temperature and can result in soggy, greasy fish. Fry in small batches.
- 3Use a thermometer to maintain the oil temperature between 365-375°F (185-190°C) for consistent, perfectly cooked fish.
- 4Let the fried fish drain on a wire rack instead of paper towels. This allows air to circulate and keeps the bottom from getting soggy.
- 5The slaw and crema can be made up to a day in advance to save time. The slaw will soften slightly but the flavors will meld beautifully.
Adapt it for your goals.
Healthier Option
For a lighter version, skip the batter and frying. Season the fish strips with salt, pepper, and chili powder, then grill or pan-sear them for 2-3 minutes per side until cooked through.
Spicier CremaSpicier Crema
If you love heat, add an extra minced chipotle pepper or a pinch of cayenne pepper to the crema.
Different SlawDifferent Slaw
Swap the creamy slaw for a fresh mango or pineapple salsa for a sweet and tangy twist.
Flour TortillasFlour Tortillas
While corn tortillas are traditional, small flour tortillas can also be used if preferred. Warm them the same way.
Why this is on our healthy list.
Rich in Omega-3s
The cod in these tacos is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation.
Lean Protein Power
Fish provides high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full.
Vitamin C Boost
The fresh cabbage slaw and lime juice are packed with Vitamin C, a powerful antioxidant that supports a healthy immune system and skin health.
Frequently asked questions
A serving of two Baja Fish Tacos contains approximately 650-750 calories, depending on the size of the fish pieces and the amount of oil absorbed during frying.