Crispy, beer-battered white fish mingles with a zesty citrus slaw and creamy avocado, capped off with a spicy chipotle mayo. These Baja Fish Tacos offer a vibrant blend of textures and tangy flavors that spark delightful gatherings, making every bite a celebration of fresh, unforgettable taste.

Jump to Recipe

I’ve been experimenting a lot in the kitchen lately, and these Baja Fish Tacos completely blew my mind. I started with 1 lb of white fish fillets seasoned with salt, pepper, and plenty of lime juice before lightly dusting them in a simple batter made with 1 cup all-purpose flour, 1/2 cup beer, and a pinch of baking powder.

Frying them in vegetable oil gives a crispy finish that’s every bit as delicious as it sounds. The real highlight for me was the citrus slaw, using shredded cabbage, carrots, and a few squeezes from another lime mixed with chopped cilantro.

And of course, what’s a flavor-packed fish taco without a drizzle of spicy chipotle mayo made of 1/2 cup mayonnaise, finely chopped chipotle in adobo, a teaspoon of adobo sauce and a dash more lime juice? Served on warm corn tortillas with fresh avocado, these tacos are the perfect fish dinner that makes every bite an adventure.

Why I Like this Recipe

I really love this recipe because the fish comes out super crispy and the beer batter gives it a light, almost airy crunch that makes every bite so satisfying. I also love how the citrus slaw adds this bright, zesty kick that balances the deep flavors of the chipotle mayo and fried fish perfectly. The recipe is pretty simple to put together even though it seems like there’s a lot going on, and I actually enjoy cooking it because it makes a fun, interactive meal when I’m hanging with friends. Plus, piling up the soft corn tortillas with all that creamy avocado and crunchy veggies really creates a mix of textures that I just can’t get enough of.

Ingredients

Print Recipe (No Advertisments)

White fish fillets are lean protein, helpful for muscle building and mild flavor for tacos.
Lime juice adds tangy zest, brightening flavors with vibrant sour notes in the dish.
All-purpose flour creates a crispy, golden shell in the batter, offering carbohydrate energy for texture.
Shredded cabbage offers crunch, fiber, vitamins, and balances rich flavors with refreshing texture.
Chipotle pepper in adobo and spicy mayo delivers heat and creaminess for extra kick.
Avocado rounds out the dish with healthy fats and a smooth, buttery texture.
Beer in the batter lightens texture, adding subtle flavor while enhancing crispiness in fried fish.

Ingredient Quantities

1 lb white fish fillets (like cod or halibut), cut into chunks

Juice of 2 limes, divided

Salt and pepper, to taste

1 cup all-purpose flour (for the batter)

1/2 cup beer (or sparkling water if you prefer non alcoholic)

1/2 tsp baking powder

Vegetable oil for frying

2 cups shredded cabbage (red, green, or mix em up)

1/2 cup shredded carrots

1/4 cup chopped cilantro

Juice of 1 lime (for the citrus slaw)

1/2 cup mayonnaise

1 chipotle pepper in adobo, finely chopped

1 tsp adobo sauce

Juice of 1/2 lime (for the spicy mayo)

8 corn tortillas

1 avocado, sliced or diced

How to Make this

Print Recipe (No Advertisments)

1. Start by seasoning the fish chunks with salt, pepper and half the lime juice, let it sit for about 10 minutes.

2. While that’s marinating, mix together the flour, beer and baking powder in a bowl until smooth to make your batter.

3. Heat vegetable oil in a deep pan over medium-high heat until it’s hot enough for frying.

4. Dip each fish piece into the batter until well coated then carefully lower them into the hot oil and fry until they turn golden brown and crispy.

5. Once fried, remove the fish with a slotted spoon and place on paper towels to drain excess oil.

6. In another bowl mix together the shredded cabbage, shredded carrots, chopped cilantro and the juice of 1 lime to make a refreshing citrus slaw.

7. In a separate small bowl stir together the mayonnaise, the finely chopped chipotle pepper, adobo sauce and juice of 1/2 lime to create a spicy chipotle mayo.

8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each, until soft and pliable.

9. Assemble your tacos by placing a good amount of the crispy fish on each tortilla, then top with the citrus slaw, some avocado pieces and a generous drizzle of the chipotle mayo.

10. Serve your Baja Fish Tacos immediately and enjoy with your family on fish Fridays or any day you crave a little something delicious.

Equipment Needed

1. A set of mixing bowls for the marinade, batter, slaw, and chipotle mayo
2. Measuring cups and spoons for accurate ingredient measurements
3. A knife and a cutting board for chopping fish, cilantro, carrots, and avocado
4. A deep pan or heavy pot for frying the fish
5. A slotted spoon to remove the fish from the hot oil safely
6. Paper towels for draining the excess oil off the fried fish
7. A whisk or fork to mix the batter and dressings properly
8. A dry skillet to warm the corn tortillas evenly

FAQ

Q: Can I substitute the fish for something else?

A: Yeah, you can, but white fish like cod or halibut works best. They fry up nicely and dont fall apart easily.

Q: How do I get the fish really crispy?

A: Make sure the fish is dry before you dip it in the batter. Also, heat the oil to the right temp so it crisps up fast without soaking up too much oil.

Q: What does the beer do in the batter?

A: The beer gives the batter a light, airy texture and adds a little flavor kick. If you use sparkling water, you'll still get a good crunch, just a bit different in taste.

Q: Can I change up the toppings?

A: Sure thing, you can mix up the slaw with more veggies or swap the chipotle mayo for another sauce you like best. Its all about making it your own.

Q: What if I dont have corn tortillas?

A: You can try flour tortillas but keep in mind the flavor and texture will be different. Corn tortillas really capture the authentic Baja vibe.

Baja Fish Tacos Recipe Substitutions and Variations

White fish fillets: You can try tilapia or sole if you’re looking for a slightly different flavor
Beer: If beer isn’t your thing, sparkling water works perfectly or even a splash of ginger beer for a twist
All-purpose flour: For a healthier option, swap it out for gluten-free all-purpose flour or whole wheat flour for a nuttier taste
Mayonnaise: Greek yogurt can be used instead for a lighter, tangy alternative
Avocado: If you don’t have avocado, diced cucumber can add a nice crunch and fresh flavor

Pro Tips

1. Try to keep your beer super cold when mixing your batter; it’ll help keep the fish extra crispy. Even if you say “sparkling water” instead, chill it well so you get that perfect crunch.
2. Be careful not to overmix your batter even if you want it smooth. A few lumps are totally fine and help keep the coating light and fluffy.
3. Check your oil before frying by dipping a tiny bit of batter in it – if it sizzles briskly, you’re good to go. It saves your fish from getting too greasy.
4. Let the fish marinate just long enough so it picks up flavor, but don’t overdo it too much because the lime can start “cooking” the fish if left too long.