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FoodBaja Fish Tacos - A Cozy Kitchen

Baja Fish Tacos – A Cozy Kitchen

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These crispy Baja Fish Tacos are beer battered and fried until crispy. Nestle them in a warm tortilla with a cabbage slaw, avocado crema and pico de gallo. Serve these with queso fundido, pitcher of strawberry margaritas and a slice of strawberry tres leches for the best meal.

I am a true lover of tacos. I love all of them from my famous Birria Tacos, Carne Asada Tacos, Ground Beef Tacos to even Cauliflower Tacos. And these Baja Fish Tacos are deliciously crispy and light; they’re perfect for any time of year but especially summer. Let’s get into them!

Ingredients You’ll Need for Baja Fish Tacos

  1. Fish. I like using cod for this recipe. But other white flakey fish will also work like mahi-mahi or red snapper.
  2. Beer. The batter uses a lager type beer which gives it a very airy and delicious texture. If you don’t want to use beer; feel free to replace it with sparkling water.
  3. Spices. Traditionally spices aren’t often used but I think it adds a lot of flavor and deliciousness. The spices used are inspired by my homemade taco seasoning.
  4. Flours. I’m using all-purpose flour AND rice flour. The rice flour contributes to the crispiness that is so necessary.
  5. Tortillas. You can use flour or corn tortilla. I like corn tortillas in this application. And I like them to be “street taco” size.

For the rest of the ingredients, please see the recipe index card below.

Ingredients You’ll Need for the Cabbage Slaw

Garnishes for tacos are incredibly important, in my opinion. And for these Baja Fish Tacos, we’re adding a crispy cabbage slaw, an avocado crema and pico de gallo.

  1. Cabbage. We have a pico de gallo and a cabbage slaw. It’s a delicious combination and both are necessary in my opinion.
  2. Lime. The lime juice breaks down the cabbage and softens it as well as flavors it.
  3. Kosher salt. The salt also contributes to softening the cabbage.
  4. Avocados. You can’t have avocado crema without avocados.

How to Make Baja Fish Tacos

  1. You’re going to start with prepping your fish. I like to cut it up into 1-inch x 3-inch long strips. And then pat it dry with paper towels and salt both sides with kosher salt.

2. Make the avocado crema by combining the avocado, yogurt, mayonnaise, lime juice and salt to the food processor; blend it until creamy.

3. To make the cabbage slaw, mix together the cabbage, lime juice, cilantro and salt.

  1. Heat your oil up to 300F. I also like to use this time to warm up my tortillas and just wrap them in a clean kitchen towel to keep them warm.
  2. Make the batter by mixing the flour with all the spices, rice flour, cornstarch and salt. Pour in the beer and whisk until smooth.

6. Dip the cod into the corn starch dredge on all sides. I like to dust it off so it’s not caked on.

7. Then add it to the batter and let any excess run off.

8. Drop it in the oil and cook it on both sides for 2-3 minutes, until golden brown and crispy.

9. Transfer it to a bed of paper towels and sprinkle with flakey sea salt. Repeat with the remaining fish. You can keep the fried fish warm

10. Assemble the tacos by adding the slaw to the tortilla, add the piece of fried fish, a drizzle of avocado crema and pico de gallo.

Tips and Tricks

Use a candy thermometer or digital thermometer. I find that being precise when frying is key. Use a thermometer for the best results.

The cabbage slaw needs to marinate. I like when the slaw has at least 15 minutes to sit with the salt and lime juice. It breaks down the cabbage to the perfect texture.

Recipe FAQs

Do I need to use rice flour?

You can technically skip it and the recipe will turn out great. BUT in order to achieve perfect crispiness, rice flour is necessary.

What other fish can I use?

I love cod for this recipe because it’s affordable and sustainable and has great texture. But a mahi-mahi or red snapper will also work great.

What else could I serve these with?

I think topping them with a mango salsa would be equally as delicious.

Recipes to Serve with Baja Fish Tacos

If you tried this Baja Fish Tacos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • 1 medium pot

  • 3 Medium bowls

  • 1 Digital thermometer

To Make the Cabbage Slaw:

  • In a medium bowl, toss together the sliced cabbage, minced cilantro, a few pinches of kosher salt and the juice from 1 lime.

To Make the Avocado Crema:

  • In a small food processor or smoothie blender, add the avocado, yogurt, mayonnaise, a few pinches of kosher salt and the juice from 1 lime. Blend until very smooth. Transfer to a small bowl and place a sheet of plastic wrap on the surface to stop it from browning.

To Make the Crispy Fish Tacos:

  • In a medium bowl, whisk together the all-purpose flour, rice flour, corn starch and spices: paprika, chili powder, garlic powder, onion powder and salt.

  • Pour in the beer and mix until mostly smooth.

  • In a shallow dish, add in the corn starch (we’re going to use this for a dredge)

  • Lay the cod on a cutting board and sprinkle both sides with kosher salt.

  • To fry the fish, pour in enough oil so it’s about 2 to 3 inches deep. Lightly coat the cod in corn starch and then immediately transfer to the batter. Allow any excess to run off and then place in the hot oil. Cook on both sides for about 2 minutes, per side. Transfer to a bed of paper towels. Sprinkle the fish as it comes out of the hot oil with sea salt. And repeat with the remaining fish.

Calories: 412kcal | Carbohydrates: 47g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 977mg | Potassium: 848mg | Fiber: 5g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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