This post may contain affiliate links. Please read our disclosure policy.
Baja fish tacos are all about that crispy fish, cool crunch, and sauce that brings everything together. I use cod with a simple beer batter so the outside fries up golden while the inside stays flaky and tender. Add cabbage, red onion, and smoky chipotle mayo, and suddenly taco night feels like it took a little trip to the coast.
If you love fried fish try my Southern Fried Catfish, Fried Fish Sandwich, and Pan Seared Branzino.
Ingredient Breakdown
chipotle mayo
- Mayonnaise – Creates the creamy base and helps the sauce cling to the tacos.
- Chipotle Peppers in Adobo – Bring smoky heat and deep flavor without needing much else. I like to use about 3 chipotle peppers and add a touch of the sauce from the can as well.
- Lime Juice – Adds brightness and cuts through the richness of the fried fish.
- Salt – Balances the sauce and makes the chipotle flavor pop.
fish
- Codfish – Mild, flaky, and sturdy enough to hold up in the batter. If you don’t want to use cod, tilapia or haddock works great as well.
- Salt & Pepper – Season the fish before it hits the batter so it tastes good all the way through.
- All-Purpose Flour – Builds the base of the beer batter and helps create that crisp coating.
- Paprika – Adds color, warmth, and a little flavor to the batter.
- Garlic Powder – Gives the coating savory depth.
- Onion Powder – Adds extra flavor without making the batter chunky.
- Mexican Beer – Lightens the batter and helps the fish fry up crisp.
- Vegetable Oil – A neutral oil that works well for frying.
- Corn or Flour Tortillas – Hold everything together, so warm them up before assembling. While corn tortillas are typically my go to, I love flour tortillas for this. When going out for tex-mex they always would use flour tortillas so that’s what I’ve grown accustomed to.
What fish is best for Baja fish tacos?
Cod works great because it’s mild, flaky, and sturdy enough for frying. Halibut, haddock, or mahi mahi also work well. I’ve tested the recipe with all four and just like cod the best!
Can I make Baja fish tacos without beer?
Absolutely! Use sparkling water or club soda instead to keep the batter light and crisp. I personally love to use beer for the fish batter because it adds a lot of flavor. For Baja fish tacos I love to use a Mexican beer like Modelo.
Baja Fish Tacos
Ingredients
Chipotle mayo:
- ¾ cup mayo
- 2 Chipotle peppers in adobo
- 2 tablespoons lime juice
- Pinch of salt
Fish:
- 1 lb codfish
- Salt
- Pepper
- 1 cup all purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ¾ cup mexican beer, I used modelo
- Vegetable oil for frying
- Corn or flour tortillas heated up
Toppings:
- Shredded cabbage
- Diced red onion
Instructions
- To a small food processor or blender add the ingredients for the chipotle mayo. Blend until smooth. Pour the mixture into a squeeze bottle if you have. Set aside in the fridge until ready to use.
- Pat dry the fish. Cut the fish into 3-4 inch pieces then season with salt and pepper.
- Pour the vegetable oil into a large pan over medium high heat. There should be enough oil to be at least an inch deep. The oil should reach 350 degrees when ready.
- While the oil heats up, in a mixing bowl whisk together the flour, paprika, garlic powder and onion powder. Pour the beer into the flour mixture and mix together until it’s pretty smooth. The consistency shouldn’t be too thick or runny; in between the two.
- Dip the fish into the batter and make sure it’s coated all over, shake off any excess. Place the fish into the hot oil and fry for 2-3 minutes per side. It should be nice and golden. Do this in batches so you don’t overcrowd the pan. Drain on paper towels.
- Once all the fish is finished, assemble the tacos. I like to put the cabbage on the bottom, then the fish, top with onions, cilantro and drizzle with the chipotle mayo. I like to serve 3 tacos per person. Eat and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
