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A serving of delicious Baja-style fish tacos, garnished with fresh cilantro and lime.

Proven Way to Grow Your Fish Tacos (Baja Style)

This recipe details a proven method for making delicious Baja-style fish tacos, featuring crispy fried fish, a creamy sauce, and fresh toppings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Fish
  • 1.5 lbs cod fillets or other firm white fish
Batter
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup Mexican lager beer
Creamy Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp sriracha optional
For Serving
  • 12 corn tortillas
  • 2 cups shredded cabbage
  • 1 cup pico de gallo
  • 4 lime wedges
Other
  • vegetable oil for frying

Equipment

  • paper towels
  • small bowl
  • whisk
  • medium bowl
  • large heavy-bottomed pot or Dutch oven
  • slotted spoon
  • wire rack

Method
 

Prepare the Fish
  1. Pat the fish fillets dry with paper towels, then cut them into 2-inch wide strips.
Make the Sauce
  1. In a small bowl, whisk together mayonnaise, sour cream, lime juice, and sriracha (if using); refrigerate until ready to serve.
Prepare the Batter
  1. In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and pepper, then gradually whisk in the Mexican lager until just combined and smooth.
Fry the Fish
  1. Heat about 2 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 375°F (190°C), then dip each fish strip into the batter, allowing excess to drip off before carefully placing in the hot oil.
  2. Fry in batches for 3-5 minutes, turning occasionally, until golden brown and cooked through, then remove with a slotted spoon and place on a wire rack set over paper towels to drain.
Assemble the Tacos
  1. Warm the corn tortillas according to package directions, then place a few pieces of fried fish in each tortilla.
Serve
  1. Top with shredded cabbage, pico de gallo, a drizzle of creamy sauce, and a squeeze of lime juice, then serve immediately.

Notes

For extra flavor, marinate the fish in lime juice and a pinch of chili powder for 15 minutes before battering. Make sure your oil is at the correct temperature for crispy fish; if it's too low, the fish will be greasy, and if it's too high, the outside will burn before the inside cooks.