Hey y'all! Ready to bring a taste of the sunny Baja coast to your kitchen? Baja Fish Tacos are an irresistible combo of crispy battered fish, cool crunchy slaw, and creamy, tangy sauce—all packed into a warm tortilla. They’re perfect for summer BBQs, Taco Tuesdays, or just when you need a festive pick-me-up. Gather your friends, grab your favorite toppings, and get ready for a taco night that’s seriously out-of-this-world. Let’s get cooking!
Why You'll Love This Baja Fish Tacos Recipe
- Perfect balance of crispy, tangy, and creamy in every bite.
- Quick enough for busy weeknights but special enough for entertaining.
- Customizable with your favorite toppings and sauces.
- Simple ingredients—you might have most in your pantry already!
- Packed with fresh, vibrant flavors for a true California vibe.
Baja Fish Tacos Ingredients
- For the Fish:
- 1 lb white fish fillets (like cod or tilapia), cut into 1-inch x 4-inch strips
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold club soda (add more if needed)
- Vegetable oil, for frying
- For the Slaw:
- 2 cups shredded green cabbage
- ½ cup shredded purple cabbage
- ⅓ cup chopped fresh cilantro
- 2 tablespoon lime juice (about 1 lime)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- For the Creamy Baja Sauce:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoon lime juice
- 1 tablespoon hot sauce (or to taste, try Cholula)
- 1 teaspoon garlic powder
- 1 teaspoon honey (optional)
- Pinch salt and pepper
- To Serve:
- 8 small corn tortillas, warmed
- Lime wedges, pickled red onion, avocado slices (optional)
How to Make Baja Fish Tacos: Step-by-Step Directions
Step 1: Prep the Slaw
In a medium bowl, toss green cabbage, purple cabbage, cilantro, lime juice, olive oil, and salt. Chill in the fridge while you prepare everything else.
Step 2: Make Baja Fish Tacos Sauce
Whisk together sour cream, mayonnaise, lime juice, hot sauce, garlic powder, honey (if using), salt, and pepper. Set aside.
Step 3: Mix the Batter & Heat the Oil
In a large bowl, whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Slowly whisk in cold club soda until batter is smooth but not too runny. Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). You want about 1½ to 2 inches of oil.
Step 4: Fry the Fish
Dip fish strips in batter, letting excess drip off. Fry 3-4 pieces at a time for 3-5 minutes or until golden and crispy, turning halfway. Drain on a paper towel-lined plate. Repeat with remaining fish.
Step 5: Assemble Your Baja Fish Tacos
Warm tortillas in a dry skillet or microwave. Layer each with crunchy slaw, a crispy fish strip, creamy Baja sauce, and any extras you love.
Notes: Tips for Perfect Baja Fish Tacos
- Pat fish dry for the crispiest batter—it helps the coating stick better!
- Don’t overcrowd your frying pan, or the oil temperature will drop and the fish will get soggy. Read more about deep-frying tips at Serious Eats.
- Use a thermometer to keep oil at a steady 350°F (175°C) for the best crunch.
Baja Fish Tacos Variations
- Grilled Baja Fish Tacos: Skip the batter and grill seasoned fish for a lighter version.
- Spicy Mango Salsa: Swap slaw for a zesty fresh mango salsa topping.
- Gluten-Free Baja Fish Tacos: Substitute rice flour or a certified gluten-free blend in the batter.
Required Equipment for Baja Fish Tacos
- Large deep skillet or Dutch oven
- Mixing bowls
- Whisk
- Slotted spoon or tongs
- Paper towels
- Cutting board & knife
Baja Fish Tacos Storage Instructions
Store cooked fish and slaw separately in airtight containers in the fridge. Fish is best eaten fresh but will keep for up to 2 days; reheat in a 375°F (190°C) oven for 8-10 minutes to crisp it up. Slaw will stay crunchy for 2-3 days. Do not freeze the fried fish, as it loses its texture.
Baja Fish Tacos Serving Recommendations & Pairings
- Pair with classic sides like Mexican street corn or homemade guacamole.
- Serve with chilled Mexican beer or a tart hibiscus agua fresca for a refreshing meal.
- Add sliced avocado, extra lime, or pickled onions for kick and color.
Pro Tips for Best Baja Fish Tacos Results
- Keep the batter cold—chill your bowl in the fridge, as a cold batter = crispier fish. Learn more fish batter secrets at The Spruce Eats.
- Double up tortillas if you want sturdier tacos that hold all the delicious toppings without tearing.
- Don’t skip the slaw! The contrast of tangy crunch and hot crispy fish is key to classic Baja Fish Tacos.
FAQ: Your Baja Fish Tacos Questions Answered
- What fish works best for Baja Fish Tacos?
- Lean, flaky white fish like cod, tilapia, or halibut hold up well in the batter and fry up perfectly crisp.
- Can I make Baja Fish Tacos ahead?
- The slaw and sauce can be made up to 24 hours ahead, but fry the fish just before serving for the best texture.
- What are the best tortillas for Baja Fish Tacos?
- Soft corn tortillas are traditional, but flour tortillas work too if you prefer a milder flavor or need them to hold more filling.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 8 tacos
Ingredients
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- ½ cup corn starch
- 1 teaspoon baking powder
- 1 cup cold beer
- 1 teaspoon chili powder
- ½ teaspoon salt
- 8 corn tortillas
- 2 cups shredded green cabbage
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro
- Vegetable oil for frying
- Lime wedges, for serving
Instructions
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1In a bowl, whisk together flour, corn starch, baking powder, chili powder, and salt. Gradually add cold beer, whisking until a smooth batter forms.
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2Pat the fish fillets dry, cut into strips, and coat them in the batter.
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3Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the battered fish in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
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4In a small bowl, mix mayonnaise, sour cream, lime juice, and chopped cilantro to make the sauce.
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5Warm the corn tortillas in a skillet or microwave. Fill each tortilla with crispy fish, cabbage, and a drizzle of sauce. Serve immediately with lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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