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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 offer a perfect blend of crispy fish, fresh toppings, and a zesty sauce, making for a refreshing and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 1 lb cod fillets
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.75 cup light beer
  • 3 cups vegetable oil for frying
For the Cabbage Slaw
  • 0.5 head green cabbage shredded
  • 0.25 head red cabbage shredded
  • 2 carrots grated
  • 2 tbsp lime juice
  • 2 tbsp mayonnaise
  • 0.25 cup cilantro chopped
  • 0.25 tsp salt
  • 0.125 tsp black pepper
For the Creamy Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp chipotle in adobo minced
  • 0.25 tsp garlic powder
  • 0.125 tsp salt
For Serving
  • 12 corn tortillas
  • lime wedges for garnish

Equipment

  • medium bowl
  • small bowl
  • deep skillet or pot
  • whisk
  • wire rack

Method
 

Prepare the Slaw
  1. Combine all cabbage slaw ingredients in a medium bowl; mix well and refrigerate until serving.
Make the Creamy Sauce
  1. Whisk all creamy sauce ingredients in a small bowl until smooth; refrigerate until serving.
Prepare the Fish
  1. Cut cod fillets into 1-inch strips and pat them dry.
  2. In a bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and pepper.
  3. Gradually whisk in the beer to create a smooth batter.
Fry the Fish
  1. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
  2. Dip each fish strip into the batter, letting any excess drip off.
  3. Fry fish in batches for 3-4 minutes until golden brown and cooked through, then transfer to a wire rack to drain.
Assemble the Tacos
  1. Warm corn tortillas according to package directions.
  2. Fill each tortilla with crispy fish, a generous amount of cabbage slaw, and a drizzle of creamy sauce.
  3. Serve immediately with lime wedges and any desired additional toppings.

Notes

For extra crunch, toast the corn tortillas lightly before serving. Adjust the amount of chipotle in adobo to your preferred spice level.