• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Seafood > Baja Fish Tacos

    Baja Fish Tacos

    by Teri Lyn Fisher · Published: Jun 30, 2022

    Jump to Recipe
    The best Baja Fish Tacos you'll ever taste! Our batter produces the lightest, crispiest coating on each pieces of flaky fish. The best part is the crispy coating LASTS! So there's no need to worry about soggy fried fish as you fry up the whole batch! Served with a simple spicy crema, finely shredded cabbage and a squeeze of fresh lime juice for the most delectable taco experience!
    Baja fish tacos recipe with beer on the side.
    Baja fish tacos recipe.
    Baja fish tacos recipe with beer on the side.
    Baja fish tacos recipe with beer on the side.
    Baja Fish Tacos recipe on a board.

    We are both huge taco fans and agree that Baja Fish Tacos are very high on our list of favorites. We love the crispy goodness of the battered and fried fish paired with crunchy, shredded cabbage, fresh pico de gallo, and creamy, (slightly) spicy baja sauce!

    Although we both prefer corn tortillas when it comes to tacos, we agree that flour tortillas are the best for baja fish tacos!

    What are Baja Fish Tacos?

    Baja fish tacos are fish tacos that uses beer battered and fried cod fillets, served up in soft tortillas with a spicy crema. The tacos are also topped with either shredded cabbage, pico de gallo or both. Our version uses both shredded cabbage and pico de gallo, to maximize the texture and flavor or the tacos!

    How to Make Our Baja Fish Taco Recipe

    Process

    BAJA SAUCE

    Baja sauce ingredients all ready to make.
    1. Place all ingredients into a mixing bowl.
    2. Whisk together and set aside until ready to use.
    Baja sauce on a bowl ready to be mixed.
    Baja sauce in a bowl mixed together.

    BEER BATTERED FISH

    Baja fish tacos ingredients ready to be fried.
    1. Preheat oil to 350˚F in a wide skillet with tall sides.
    2. Season cod pieces with salt and pepper.
    Preheat oil to make fish tacos.
    Seasoning cod pieces to make baja fish tacos.
    1. Place flour, cornstarch, salt, and pepper together in a mixing bowl. Whisk dry ingredients together until smooth.
    2. Add beer to flour mixture and whisk together until smooth.
    Flour for baja fish tacos.
    Baja fish taco batter.
    1. Dip fish into beer batter until fully submerged, a couple pieces at a time.
    2. Shake excess batter off each piece and carefully drop them into the hot oil. Fry fish for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.
    Cod fillets in batter to make baja fish tacos.
    Freshly fried baja fish tacos.

    ASSEMBL

    Fish taco ingredients.
    1. Spread a couple spoonfuls of baja sauce in the center of each tortilla.
    2. Top with a couple pieces of fried fish.

    Making baja fish tacos with baja sauce.
    Process of making baja fish tacos recipes.
    1. Top each taco with a small handful of shredded cabbage.
    2. Next, top baja fish tacos with a couple spoonfuls pico de gallo (and an extra drizzle of baja sauce, if you want!). Serve with lime wedges on the side.
    Building baja fish tacos recipe.
    Baja fish tacos recipe built.

    Jump to Recipe

    Tools You Will Need

    • cutting board
    • knife
    • dry measuring cups
    • liquid measuring cup
    • measuring spoons
    • mixing bowls
    • whisk
    • sauté pan with tall sides
    • tongs
    • cooling rack
    • baking sheet

    Tips and Tricks for Baja Fish Taco Success

    • Don’t skip out on the cornstarch in the batter. It really helps to get the fried batter super crispy around each piece of fish. It also helps the crispiest last, so you don’t have to worry about the batter getting soggy while frying all the pieces up.
    • Transfer fried fish to a cooling rack that sits in a rimmed baking sheet. This will also greatly aide in the fried fish remaining crispy, while allowing any excess oil to drip onto the baking sheet.
    • Fry the fish in batches to prevent overcrowding and to maintain oil temperature.
    • Charring the tortillas aren’t completely necessary, but we think it adds a nice, subtle smoky flavor to the overall tacos. We simply char the tortillas by placing them directly over the stovetop flames on each side for about 30 seconds.
    Baja fish tacos with limes and pico de gallo.

    Variations

    • Increase or decrease the amount of adobo sauce used in the crema to adjust the spiciness level based on personal preference.
    • If you can’t find crema, replace it with sour cream, creme fraiche or mayonnaise.
    • Add a smear of guacamole or mashed avocado to the center of the tortillas, before adding the fried fish pieces to double the creamy goodness!
    • While we love using flour tortillas for our baja fish tacos, use corn tortillas, if that’s your preference. They’ll be just as delicious!
    • Use a different white fish such as tilapia or halibut.
    • Use seltzer water instead of beer for the batter for a nonalcoholic version.
    • We love the unadulterated shredded cabbage for the crunch and balance it adds to the tacos, but you can also create a simple and delicious cabbage slaw by adding a little vinegar, pinch of sugar and chopped cilantro to the cabbage, tossing everything together and allowing the mixture to sit for about 30 minutes before using it in the tacos.

    Make Ahead Instructions

    While we don’t recommend frying the fish ahead of time, you can definitely prep parts of the recipe ahead of time!

    • Make the baja sauce up to 3 days in advance. Store the sauce in an airtight container, in the refrigerator, until ready to use.
    • Shred the cabbage up to 2 days in advance. Store the shredded cabbage in an airtight container, in the refrigerator, until ready to use.
    • Make the Pico De Gallo up to 3 days in advance. Store the pico in an airtight container, in the refrigerator, until ready to use.

    Baja fish tacos recipe with beer on the side.

    More Delicious Mexican Recipes You Will Love

    • Close up of carne asada torta on a cutting board.
      Carne Asada Torta
    • A platter of shrimp taquitos with lime wedges and creamy chipotle sauce on the side.
      Shrimp Taquitos with Creamy Chipotle Sauce
    • Easy carnitas recipe in a bowl next to a plate of tacos.
      Easy Carnitas
    • Glasses of Mexican shrimp cocktails with saltine crackers and spoons.
      Mexican Shrimp Cocktail
    Click here for more Seafood Recipes!

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Baja fish tacos recipe.

    Baja Fish Tacos

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    The best Baja Fish Tacos you'll ever taste! Our batter produces the lightest, crispiest coating on each pieces of flaky fish. The best part is the crispy coating LASTS! So there's no need to worry about soggy fried fish as you fry up the whole batch! Served with a simple spicy crema, finely shredded cabbage and a squeeze of fresh lime juice for the most delectable taco experience!
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings: 4

      INGREDIENTS  

    baja sauce

    • 2/3 cup mexican crema
    • 3 tbsp adobo sauce
    • 1 lime zested and juiced
    • salt and pepper to taste

    beer battered fish

    • 1 cup all purpose flour
    • 1 tablespoon cornstarch
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon cracked black pepper
    • 12 ounces beer
    • 2 pounds cod fillets cut into 3" x 1" pieces
    • 4 cups vegetable oil for frying

    tacos

    • 2 cups finely shredded green cabbage
    • 1 cup pico de gallo
    • 8 small flour tortillas
    • lime wedges for serving

      INSTRUCTIONS  

    baja sauce

    • Place all ingredients into a mixing bowl.
    • Whisk together and set aside until ready to use.

    beer battered fish

    • Preheat oil to 350˚F in a wide skillet with tall sides.
    • Season cod pieces with salt and pepper.
    • Place flour, cornstarch, salt, and pepper together in a mixing bowl.
    • Whisk dry ingredients together until smooth.
    • Add beer to flour mixture and whisk together until smooth.
    • Dip fish into batter until fully submerged, a couple pieces at a time.
    • Shake excess batter off each piece and carefully drop them into the hot oil. Fry fish for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.

    assembly

    • Spread a couple spoonfuls of baja sauce in the center of each tortilla. Top with a couple pieces of fried fish. Top each taco with a small handful of shredded cabbage and a couple spoonfuls of pico de gallo. Serve with lime wedges on the side.

      NOTES  

    Tips and Tricks for Success
    • Don’t skip out on the cornstarch in the batter. It really helps to get the fried batter super crispy around each piece of fish. It also helps the crispiest last, so you don’t have to worry about the batter getting soggy while frying all the pieces up.
    • Transfer fried fish to a cooling rack that sits in a rimmed baking sheet. This will also greatly aide in the fried fish remaining crispy, while allowing any excess oil to drip onto the baking sheet.
    • Fry the fish in batches to prevent overcrowding and to maintain oil temperature.
    • Charring the tortillas aren’t completely necessary, but we think it adds a nice, subtle smoky flavor to the overall tacos. We simply char the tortillas by placing them directly over the stovetop flames on each side for about 30 seconds.
    Make Ahead Instructions
    While we don’t recommend frying the fish ahead of time, you can definitely prep parts of the recipe ahead of time!
    • Make the baja sauce up to 3 days in advance. Store the sauce in an airtight container, in the refrigerator, until ready to use.
    • Shred the cabbage up to 2 days in advance. Store the shredded cabbage in an airtight container, in the refrigerator, until ready to use.
    • Make the Pico De Gallo up to 3 days in advance. Store the pico in an airtight container, in the refrigerator, until ready to use.
    Calories: 695kcal Carbohydrates: 76g Protein: 51g Fat: 18g Saturated Fat: 4g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Cholesterol: 118mg Sodium: 4294mg Potassium: 1190mg Fiber: 4g Sugar: 11g Vitamin A: 607IU Vitamin C: 24mg Calcium: 209mg Iron: 5mg
    CUISINE: baja, Mexican
    KEYWORD: fish, seafood, tacos
    COURSE: dinner, lunch

    You Might Also Love...

    • A bowl of roasted tomato salsa on a plate of tortilla chips with a drink.Roasted Tomato Salsa
    • Beer battered shrimp tacos with lime wedges and a side of cilantro lime crema.Beer Battered Shrimp Tacos
    • DIY hard and puffy corn tortillas, flat and folded on a cutting board.DIY Hard and Puffy Corn Tortilla Shells

    June 30, 2022 / 9 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Fresh Spring Rolls
    Next Post: Corn Cakes Next Post >

    Reader Interactions

    June 30, 2022 / 9 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Jason

      August 09, 2021 at 10:21 am

      5 stars
      I made this last night and it was amazing! I was alittle thrown off when i saw how runny the batter was, but it came out great. Is there a way to bake the fish instead of frying them? Just want to minimize the lingering smell of the oil.

      Reply
      • Jenny Park

        August 09, 2021 at 9:29 pm

        Hi Jason! So happy you enjoyed this recipe! Unfortunately a recipe with a wet batter can’t really be baked. The coating just wouldn’t get crispy. You can dredge them in some flour, followed by beaten egg, then panko, then bake them for a baking alternative. Hope this helps!

        Reply
    2. Kelli W.

      August 20, 2015 at 10:36 am

      This looks amazing! I’m a GIANT fan of fish tacos and am always looking for great versions of these tacos. Thanks for sharing :)

      Reply
    3. Krystal

      August 11, 2015 at 6:01 am

      5 stars
      I tried the beer battered fish last night…..loved it! ( although need to try the full fish taco recipe soon too ). I am not a fan of the doughy batters so this was perfect….light and crips. A definite keeper!

      Reply
    4. Eileen

      August 10, 2015 at 5:02 pm

      Fish tacos! Yes! I actually don’t know that I’ve ever had a fish taco made with deep-fried fish — it’s usually just simple flat-top grilled tilapia with plenty of cabbage and pickled onion. Must give the fry a try!

      Reply
    5. Ellen Rozalia

      August 10, 2015 at 1:55 am

      Ooh those look absolutely scrummy! I’ll be adding these to my repertoire very soon ;) x

      Ellen Rozalia | http://www.ellenrozalia.com

      Reply
    6. Judith

      August 09, 2015 at 10:31 am

      5 stars
      Great recipe, but the print you use is so light that I can barely read it.

      Reply
      • Teri Lyn Fisher

        August 09, 2015 at 5:08 pm

        Something must be wrong with your monitor because the type is basically black.

        Reply
    7. Bella B

      August 09, 2015 at 8:31 am

      This is mouthwatering! I can eat way too many fish tacos.

      xoxoBella | http://xoxobella.com

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Panko crusted lamb chop recipe on a plate. Panko-Crusted Lamb Chops Recipe
    • Tteokbokki recipe on a platter. Tteokbokki (Korean Spicy Rice Cakes)
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Korean Army Stew or Budae Jjigae in a pot ready to be served. Budae Jjigae (Korean Army Stew)
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • A collage of our best Valentine's dinner ideas. Best Valentine’s Day Dinner Ideas

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Carrot cake recipe on a cake stand with a slice out. Carrot Cake Recipe
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Brown Butter Colcannon recipe in a bowl with a spoon in it. Brown Butter Colcannon
    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!