Name: Baja Fish Tacos Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1/2 cup red cabbage, finely sliced; 1/2 cup green cabbage, finely sliced; 1/2 cup tomato, diced; 1/2 cup white onion, diced; 2 small jalapenos, diced; 1/4 cup fresh cilantro, chopped plus more for garnish; 2 tablespoons sour cream; 1 tablespoon lime juice; 2 teaspoons salt; 1 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; 1/2 cup mayo; 1/2 cup sour cream; 1/4 cup cilantro; 1/4 cup ketchup or sriracha; 1 tablespoon lime juice; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 pound white fish (cod, snapper or halibut); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup all-purpose flour; 1 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 large egg

Jump to Recipe

Baja Fish Tacos are a sun-drenched bite straight from the Mexican coast, bursting with crispy beer-battered fish, cool citrusy slaw, and a creamy, tangy sauce that ties everything together. The dish effortlessly balances fresh veggies, zippy heat, and melt-in-your-mouth fish nestled in a just-charred tortilla. Whether you’re channeling summer by the sea or looking to liven up your weeknight dinner routine, these tacos are bound to make everyone at the table smile.

Ingredients You’ll Need

You’ll be amazed at how each simple ingredient creates a distinct burst of flavor, texture, and color in these Baja Fish Tacos. Don’t skip anything—the magic is in how every component comes together!

Red cabbage: For a crunchy slaw with a pop of vibrant color that brightens up each taco.
Green cabbage: Adds mild, juicy crispness, making the slaw irresistibly refreshing.
Tomato: Provides sweetness and juiciness that complements the heat from the jalapenos.
White onion: Infuses a zesty bite that cuts through the richness.
Jalapenos: Bring gentle heat; remove seeds for a milder slaw, or leave some in for extra kick.
Cilantro: Essential for that verdant, herby flavor synonymous with Baja cuisine.
Sour cream (for slaw): Binds the slaw while lending creamy tang.
Lime juice (for slaw): Lifts all the slaw flavors with citrusy brightness.
Salt: Draws out all the flavors and seasons every layer perfectly.
Sugar: Balances acidity and heat in the slaw for a rounded taste.
Freshly ground black pepper: Brings subtle heat and aromatics to both slaw and sauce.
Mayo: Forms the base of the crema, making it luxuriously smooth.
Sour cream (for sauce): Adds extra tang to the creamy sauce.
Cilantro (for sauce): Doubles down on that Baja freshness in your crema.
Ketchup or sriracha: For a touch of sweetness or a spicy, garlicky kick—choose your mood!
Lime juice (for sauce): Brightens up your sauce with zest.
White fish (cod, snapper, or halibut): The star of Baja Fish Tacos—choose a firm, flaky fish.
All-purpose flour (for dredging and batter): Key to the crisp, golden crust on every bite of fish.
Cornstarch: Makes your batter light, airy, and extra crunchy.
Paprika: Infuses subtle smokiness and color into the batter.
Garlic powder and onion powder: Add depth and complexity to the batter.
Egg: Helps bind all the batter ingredients for that perfect fish coating.
Beer (or unflavored sparkling water): Gives the batter its signature light, bubbly crispness—don’t skip this!
Vegetable oil: For frying your fish to crunchy, golden perfection.
Tortillas: The cozy, warm vessel for every flavorful element.
Lime wedges: For a finishing spritz of citrus right before your first bite.

How to Make Baja Fish Tacos

Step 1: Prepare the Slaw

Toss together the red and green cabbage, diced tomato, white onion, spicy jalapenos, and fresh cilantro in a large bowl. Add in the sour cream, bright lime juice, salt, sugar, and black pepper. Mix well to ensure every shred of cabbage and veggie is coated in the creamy, tangy dressing. Cover the slaw and pop it into the fridge—letting the flavors meld while you prep the rest makes the slaw extra vibrant and crunchy.

Step 2: Make the Crema Sauce

In a blender or small food processor, combine the mayo, sour cream, cilantro, ketchup or sriracha (your choice for sweet or spicy!), fresh lime juice, salt, and pepper. Blend this mixture until it’s perfectly smooth and flecked with little bits of green. Taste and adjust the seasoning if you want a touch more zest or heat.

Step 3: Prep and Dredge the Fish

Cut your white fish fillets into small, taco-friendly pieces. Season them generously with salt and pepper for optimal flavor. Dredge each piece lightly in flour—this step helps the wet batter stick beautifully—then set them aside while you ready the batter.

Step 4: Mix the Wet Batter

Whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper in a large bowl. Crack in one egg, then slowly pour in the beer or sparkling water while whisking continuously. Your batter should be smooth and fizzing, light enough to coat the fish without being gloopy. If it’s too thick, add a bit more liquid until it just barely coats the back of a spoon.

Step 5: Batter and Fry the Fish

Heat vegetable oil in a deep skillet or pot to 350°F. Dip each flour-coated fish piece into the batter, letting any excess drip off, then gently place them into the hot oil. Fry the fish in batches for 2 to 3 minutes on each side, until golden brown and irresistibly crispy. Lay the cooked fish on a paper towel–lined plate to soak up excess oil—this step keeps every bite of your Baja Fish Tacos light and crunchy!

Step 6: Assemble and Serve

Warm your tortillas in a skillet or on a griddle until they’re soft and toasty. To build each taco: spread a spoonful of crema on the tortilla, add a mound of colorful slaw, lay a piece of hot, crispy fish on top, and finish with extra crema and a flurry of fresh cilantro. Add a squeeze of lime just before eating for that final burst of brightness. Now take a bite—you’ll know why Baja Fish Tacos are pure happiness in hand-held form!

How to Serve Baja Fish Tacos

Garnishes

No Baja Fish Tacos are complete without a finishing touch. Freshly chopped cilantro sprinkled on top adds an herbaceous hit, while extra lime wedges let everyone tailor their citrus kick. If you love a little heat, thinly sliced radishes or extra jalapeno rounds bring crunch and fire. A tiny drizzle of hot sauce on top can really awaken your tastebuds!

Side Dishes

Pairing is half the fun! Classic choices like black beans or a simple Mexican rice bowl let the Baja Fish Tacos shine. Try a crisp, tangy cucumber salad, grilled Mexican street corn (elote), or a basket of warm tortilla chips with guacamole for a truly laid-back, beachy meal. Don’t forget your favorite chilled beverage to round it out.

Creative Ways to Present

For casual get-togethers, spread all the components on a big table and let everyone build their own customized Baja Fish Tacos. For a more stylish party, serve individual tacos on a rustic wooden board, each topped with different salsas or pickled veggies for a rainbow of choices. Mini tortillas make adorable, two-bite sliders for appetizers—big flavor, tiny packages!

Make Ahead and Storage

Storing Leftovers

Any leftover Baja Fish Tacos filling and components should be stored separately. Keep slaw and crema tightly covered in the fridge for up to two days. The fried fish will stay best in an airtight container, but for maximum crunch, don’t assemble the tacos until just before serving.

Freezing

Fried fish freezes surprisingly well: place cooled pieces on a tray, freeze until solid, then transfer to a freezer-safe bag or container for up to one month. The slaw and crema are best enjoyed fresh—freezing them will affect their texture and flavor, so make those the day you plan to eat.

Reheating

To revive the crispiness of your fish, reheat pieces in a preheated oven or toaster oven at 400°F for about 8–10 minutes, or until hot and crunchy. Skip the microwave for this one, as it can make the fish soggy. Once hot, build your tacos fresh so that each bite still tastes just-cooked.

FAQs

Can I use a different type of fish for Baja Fish Tacos?

Absolutely! While cod, snapper, or halibut are classic choices for Baja Fish Tacos, any firm, white fish that holds up to frying works well—try mahi-mahi or tilapia if that’s what you have on hand.

What if I don’t want to use beer in the batter?

No problem! Use unflavored sparkling water instead. The carbonation is what makes the batter light and crispy, so you’ll still get that signature Baja Fish Tacos texture even without the beer.

Can I make Baja Fish Tacos gluten-free?

Yes! Swap the all-purpose flour and cornstarch for your favorite gluten-free flour blend and use gluten-free tortillas. Just make sure your batter isn’t too thick so it fries up crisp and light.

What tortillas work best for Baja Fish Tacos?

Fresh corn tortillas provide classic flavor and a bit of chew, but if you prefer soft, fluffy flour tortillas, they’ll work wonderfully too. Warm either kind before assembling for the best texture and taste.

Is there a good way to cut down on spiciness?

Of course! Remove the seeds and membranes from your jalapenos, choose ketchup instead of sriracha in the sauce, and skip the hot sauce garnish. Baja Fish Tacos are all about balance, so dial down the spice to suit your crowd.

Final Thoughts

If you love the sound of crunchy, golden fish and zesty slaw tucked into warm tortillas, you owe it to yourself to give these Baja Fish Tacos a try. They’re endlessly customizable, great for gatherings, and bring a little sunshine to any meal. Grab your ingredients, invite a friend or two, and experience taco night the way it was meant to be—bold, fresh, and full of joy!

Baja Fish Tacos Recipe

★★★★★

5 from 24 reviews

Author: lina
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Baja Fish Tacos are a delightful fusion of flavors and textures, featuring crispy fried fish, zesty slaw, and a creamy sauce all wrapped in warm tortillas. Perfect for a casual dinner or a fun gathering with friends!

Instructions

Make the slaw: In a large mixing bowl, combine the cabbage, tomatoes, onions, jalapenos, cilantro, sour cream, lime juice, salt, sugar, and pepper. Toss everything together until evenly coated. Cover and refrigerate the slaw.
Make the crema: In a blender or small food processor, blend together the mayo, sour cream, cilantro, ketchup, lime juice, salt, and pepper until smooth.
Prep the fish: Season the fish fillets with salt and pepper. Cut into small pieces.
Add the flour for the fish: Dredge the fish in 1 cup of flour.
Prepare the wet batter: Whisk together 1 1/2 cups flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, egg, and beer until smooth.
Dredge the fish: Coat fish in flour, then wet batter.
Deep fry the fish: Fry fish in hot oil until golden and crispy.
Assemble the tacos: Warm tortillas, add crema, cabbage, fish, more crema, and cilantro.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican