Name: Baja-Style Fish Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb White fish fillets; ¾ cup All-purpose flour; ¼ cup Cornstarch; 1 tsp Baking powder; ½ tsp Salt; ½ tsp Paprika or chili powder; ¾ cup Cold beer or sparkling water; 2 cups Oil; 2 cups Shredded cabbage; ¼ cup Carrot (optional); 2 tbsp Lime juice; 2 tbsp Chopped cilantro; 1 tbsp Mayonnaise; ¼ tsp Salt; ¼ cup Mayonnaise; 1 Chipotle pepper in adobo; 1 tsp Lime juice; 8 Corn tortillas; Lime wedges; Cilantro, avocado

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Baja-Style Fish Tacos

Author: Anthony Cuisine: Mexican Courses: Lunch Recipe Keys: Quick Meals

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 10 mins Total Time 45 mins

Cooking Temp: 375 F Servings: 4 Estimated Cost: $ 16 Calories: 460

Best Season: Summer, Spring

Description

Baja-Style Fish Tacos are a coastal Mexican favorite, combining golden fried white fish with fresh cabbage slaw, creamy chipotle mayo, and warm corn tortillas. The balance of crunch, spice, and zest makes these tacos wildly satisfying and perfect for summer lunches, casual dinners, or taco nights. Inspired by street food from Baja California.

Instructions

Prepare the Slaw

In a bowl, mix shredded cabbage, lime juice, mayo, chopped cilantro, salt, and grated carrot (if using). Toss until everything is coated. Let it chill in the fridge while you prepare the rest — this helps the flavors meld and the cabbage soften just enough while staying crisp.

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Mix the Batter

In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and paprika. Slowly pour in the cold beer while whisking until you get a thick, smooth batter — it should coat a spoon but still drip slowly. Cold liquid helps the batter puff up when fried.

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Heat the Oil & Fry the Fish

Heat oil in a deep skillet or saucepan to 375°F (190°C). Cut the fish into small strips or chunks. Dip each piece into the batter, letting excess drip off, then gently slide into the hot oil. Fry 3–4 pieces at a time for 3–4 minutes, turning once, until golden and crispy. Drain on paper towels.

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Make the Chipotle Sauce

In a small bowl, combine mayonnaise, finely chopped chipotle pepper, and a splash of lime juice. Stir well and adjust spice to taste. This creamy, smoky sauce adds bold flavor and balances the crispiness of the fish.

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Assemble the Tacos

Warm the corn tortillas in a dry pan or over a flame until soft and slightly charred. Lay a few pieces of crispy fish in each tortilla. Top with a spoonful of cabbage slaw, a drizzle of chipotle sauce, and any extras like avocado or cilantro. Serve immediately with lime wedges on the side.

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Nutrition Facts

Servings 4

Amount Per Serving
Calories 460kcal

% Daily Value *
Total Fat 28g44%
Saturated Fat 5g25%
Total Carbohydrate 35g12%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Baja-Style Fish Tacos