Baja Tacos Recipe - If you love fish tacos than you have to try these Baja Tacos with tender fried fish in a beer batter is the perfect way to mix it up on taco Tuesday.
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There's nothing quite like mouthwatering Baja Fish Tacos! Crispy beer-battered cod (you can substitute the beer if you prefer) inside a soft tortilla with fresh Pico de Gallo and drizzled with fish taco sauce. YUM!
These are great for Taco Tuesday or Cinco de Mayo, or anytime - because really, there's never a bad time for tacos. One bite and you'll think you're sitting in a Mexican restaurant in Baja California!
Ingredients
You only need a few simple ingredients to make this Baja Tacos Recipe:
- Fresh or frozen firm whitefish such as tilapia, cod, or red snapper
- All-purpose flour
- Cornstarch
- Paprika
- Baking powder
- Beer - this makes the batter light and fluffy
- Egg
- Vegetable oil for frying
- Tortillas
For the Creamy Fish Sauce
- Sour cream, regular, light, or Greek yogurt
- Mayonnaise
- Garlic powder
- Ground cumin
- Cayenne pepper
- Salt and Black Pepper
- Freshly squeezed lime juice
- Sriracha or hot sauce to taste, optional
Instructions
This is meant to be a brief overview of our delicious fish tacos recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Thaw fish if frozen, rinse, and pat dry with a paper towel.
- To make the batter, in a medium bowl, combine ¾ cup flour, cornstarch, paprika, and baking powder.
- Add beer and egg and stir until batter is combined well, but slightly lumpy.
- Preheat oven to 200 degrees and place a sheet pan inside to warm.
- In a large skillet, heat 1 inch of oil for frying to 375 degrees F.
- Add remaining ¾ cup flour to a shallow dish.
- Dip fish in flour, shake off excess.
- Dip into batter and fry, 4-5 pieces at a time, depending on the size of your skillet for 2-4 minutes or until crispy and golden.
- Drain on a paper towel, place on a sheet pan in the oven to keep warm.
- Fry remaining fish.
- Serve 1-2 pieces of fish on each flour tortilla or soft corn tortilla with fish taco sauce and toppings of your choice.
How to Make Creamy Fish Sauce
- Whisk together all ingredients in a medium bowl until well combined.
- Store in a covered jar in the refrigerator.
- Chill at least 2 hours before serving.
- Serve with Fish Tacos.
Equipment
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Here is what you will need to make this baja fish taco recipe:
- Whisk
- Measuring Spoons
- Dry Measuring Cups
- Skillet
- Medium Mixing Bowl
- Sheet pan
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Serving Suggestions
Serve with flour tortillas or corn tortillas with red cabbage or cabbage slaw mix, avocado, and lime wedges. Drizzle the homemade fish sauce on top.
You can also serve this with your favorite salsa.
Want some sides to go along with your fish tacos?
Check out our post on Taco Bar Side Dishes with lots of yummy ideas from salsa to rice and much more!
What to Serve with Baja Fish Tacos
You can customize your fish tacos any way you like with pickled red onion, a spoonful of seasoned black beans, or a drizzle of chipotle sauce.
I adore this Mango Salsa, but my husband prefers fresh Pico de Gallo.
More fresh salsa recipes you'll love:
More Delicious Mexican Recipes
- Layered Taco Dip Recipe
- Ground Beef Taco Meat
- BBQ Chicken Tacos
- Steak Taco Recipe
- Cilantro Lime Chicken Tacos
Frequently Asked Questions
We prefer a firm whitefish like tilapia or cod. You need the fish to hold up when frying.
No! If you don't want to use any alcohol, you can substitute Sprite or Ginger Ale for a similar flavor.
Let's Cook!
Not ready to make the best fish tacos yet? Don’t forget to pin the awesome recipe for later!
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Baja Fish Tacos
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Ingredients
Tacos
- 2 pounds fresh or frozen firm whitefish such as tilapia, cod, or red snapper
- 1 ½ cups all-purpose flour divided
- ¼ cup cornstarch
- 1 tablespoons paprika
- 1 teaspoon baking powder
- 1 cup beer **see notes
- 1 large egg lightly beaten
- Vegetable oil for frying
- Tortillas
- Red cabbage or cabbage slaw mix for serving
- Avocados for serving
- Salsa or Pico de Gallo for serving
- Lime wedges for serving
Fish Sauce
- 1 cup sour cream regular, light or Greek yogurt
- 1 cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- 2 tablespoons freshly squeezed lime juice
- Sriracha or hot sauce to taste, optional
Instructions
To Make the Baja Tacos
- Thaw fish if frozen, rinse and pat dry with paper towel.2 pounds fresh or frozen firm whitefish
- To make batter, in a medium bowl, combine ¾ cup flour, cornstarch, paprika and baking powder.1 ½ cups all-purpose flour divided, ¼ cup cornstarch, 1 tablespoons paprika, 1 teaspoon baking powder
- Add beer and egg and stir until batter is combined well, but slightly lumpy.1 cup beer, 1 large egg
- Preheat oven to 200 degrees and place a sheet pan inside to warm.
- In a large skillet, heat 1 inch of oil for frying to 375 degrees F.Vegetable oil
- Add remaining ¾ cup flour to a shallow dish.1 ½ cups all-purpose flour divided
- Dip fish in flour, shake off excess.
- Dip into batter and fry, 4-5 pieces at a time, depending on the size of your skillet for 2-4 minutes or until crispy and golden.
- Drain on a paper towel, place on a sheet pan in the oven to keep warm.
- Fry remaining fish.
- Serve 1-2 pieces of fish on tortillas with fish taco sauce and toppings of your choice.
To Make the Fish Sauce
- Whisk together all ingredients in a medium bowl until well combined.1 cup sour cream, 1 cup mayonnaise, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ⅛ teaspoon cayenne pepper, ¼ teaspoon salt, 2 tablespoons freshly squeezed lime juice, Sriracha
- Store in a covered jar in the refrigerator.
- Chill at least 2 hours before serving.
- Serve with Fish Tacos along with other desired toppings.Red cabbage or cabbage slaw mix, Avocados, Salsa or Pico de Gallo, Lime wedges, Tortillas
Notes
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Katie says
YUM! Oh my, I love these fish tacos. These bring me back to taco stands in Baja, sandy beaches, salty air and all day to soak in the sand and surf. Thanks for the awesome recipe!