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Baja fish tacos with crispy fried cod, shredded cabbage, diced red onion, cilantro, and chipotle mayo.
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Baja Fish Tacos

These Baja fish tacos are crispy beer-battered cod topped with shredded cabbage, red onion, and smoky chipotle mayo.
Prep Time15 minutes
Course: Lunch
Cuisine: Mexican
Keyword: fish, fried, tacos
Servings: 4 servings
Author: August DeWindt

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.
    Chipotle mayo in a food processor.
  • Pat dry the fish. Cut the fish into 3-4 inch pieces then season with salt and pepper.
    Fish cut up in pieces on a cutting board 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.
    Oil in a frying pan.
  • 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.
    Seasoned flour and wet batter mixture.
  • 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.
    Fish being dipped in batter then fried and drained 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!
    Baja fish tacos with crispy fried cod, shredded cabbage, diced red onion, cilantro, and chipotle mayo.

Nutrition

Calories: 468kcal | Carbohydrates: 28g | Protein: 75g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 172mg | Sodium: 7976mg | Potassium: 1732mg | Fiber: 2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 6mg | Calcium: 193mg | Iron: 5mg