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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
Prepare the Cabbage Slaw
Make the Chipotle Crema
Prepare the Fish and Beer Batter
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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.
This california recipe takes 40 minutes to prepare and yields 4 servings. At 965.67 calories per serving with 42.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Fry the Fish
Warm Tortillas and Assemble
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.
If you love heat, add an extra minced chipotle pepper or a pinch of cayenne pepper to the crema.
Swap the creamy slaw for a fresh mango or pineapple salsa for a sweet and tangy twist.
While corn tortillas are traditional, small flour tortillas can also be used if preferred. Warm them the same way.
The cod in these tacos is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation.
Fish provides high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full.
The fresh cabbage slaw and lime juice are packed with Vitamin C, a powerful antioxidant that supports a healthy immune system and skin health.
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.
While delicious, traditional Baja Fish Tacos are deep-fried, making them higher in fat and calories. However, they offer lean protein and omega-3s from the fish, and vitamins from the cabbage slaw. For a healthier version, you can grill or bake the fish instead of frying it.
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend and use a gluten-free beer. Corn tortillas are naturally gluten-free, but always check the packaging to be sure.
Firm, flaky white fish is best. Cod is the classic choice, but mahi-mahi, tilapia, halibut, or haddock are also excellent options. Avoid delicate fish like sole, as it can fall apart during frying.
Yes, the slaw and chipotle crema can be made up to 24 hours in advance and stored in airtight containers in the refrigerator. The fish batter should be made just before frying for the best results. The fish is best served immediately after frying to maintain its crispiness.