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Two authentic Baja style fish tacos with fresh toppings and spicy sauce.

Proven way to grow Your Fish Tacos (Baja Style)

These Baja-style fish tacos are a delightful and flavorful dish, featuring crispy battered fish, a refreshing cabbage slaw, and a tangy lime crema, all nestled in warm tortillas. They are perfect for a casual meal or a vibrant gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people

Equipment

  • medium bowl
  • large bowl
  • small bowl
  • whisk
  • heavy-bottomed pot
  • Dutch oven
  • thermometer
  • slotted spoon
  • wire rack
  • paper towels

Ingredients
  

For the Fish

  • 1 lb cod fillets or other firm white fish
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup beer cold, light lager
  • cup vegetable oil for frying

For the Slaw

  • 0.5 head green cabbage shredded
  • 0.25 head red cabbage shredded
  • 1 medium carrot grated
  • 0.25 cup cilantro chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 0.125 tsp black pepper

For the Crema

  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tbsp lime juice
  • 0.5 tsp chipotle powder or to taste
  • 0.25 tsp garlic powder
  • 0.125 tsp salt

For Serving

  • 12 small corn tortillas
  • lime wedges for garnish

Optional Toppings

  • avocado sliced or diced
  • pico de gallo
  • hot sauce

Instructions
 

Prepare the Fish and Batter

  • Pat the fish fillets dry and cut them into 1-2 inch wide strips; set aside.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, paprika, cumin, garlic powder, salt, and black pepper.
  • Gradually whisk in the cold beer until a smooth, pancake-like batter forms; do not overmix.

Make the Slaw and Crema

  • In a large bowl, combine the shredded green and red cabbage, grated carrot, and chopped cilantro.
  • In a small bowl, whisk together the lime juice, olive oil, salt, and pepper; pour over the slaw mixture and toss to combine.
  • In another small bowl, whisk together the sour cream, mayonnaise, lime juice, chipotle powder, garlic powder, and salt for the crema.

Fry the Fish

  • Heat about 2-3 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C).
  • Dip each fish strip into the batter, allowing any excess to drip off.
  • Carefully place a few battered fish strips into the hot oil, ensuring not to overcrowd the pot.
  • Fry for 3-4 minutes, or until golden brown and cooked through, then remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
  • Repeat with the remaining fish.

Assemble the Tacos

  • Warm the corn tortillas according to package directions.
  • Assemble the tacos by placing a few pieces of fried fish in each tortilla, topping with the cabbage slaw and a drizzle of lime crema.
  • Serve immediately with lime wedges and optional toppings like avocado, pico de gallo, or hot sauce.

Notes

For extra flavor, marinate the fish in a squeeze of lime juice and a pinch of salt for 15 minutes before battering. You can also adjust the spice level of the crema by increasing or decreasing the chipotle powder. If you don't have beer, sparkling water can be used as a substitute for the batter, though the flavor will be slightly different.