Baja Fish Tacos
The best Baja Fish Tacos you’ll ever eat! They’re filled with crispy beer-battered fish, smoky chipotle mayo and a creamy cabbage slaw!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Servings: 6 servings
For the slaw
- 8 ounces pre-shredded cabbage slaw
- 1/2 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tablespoons lime juice, about 1 lime
- salt, to taste
For the chipotle mayo
- 3/4 cup mayonnaise
- 1 lime, zested and juiced
- 1 chipotle chile in adobo sauce
- 1/2 teaspoon garlic powder
For the beer batter
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1 cup Mexican-style beer
For the tacos
- vegetable oil, for frying
- 1 1/2 pounds skinless cod, mahi mahi or halibut, cut into 1x4-inch long strips
- corn or flour tortillas, warmed
- lime wedges, for serving
Make the slaw: Add pre-shredded cabbage slaw, cilantro, mayonnaise, lime juice and salt in a medium bowl. Toss together until fully mixed. Cover and refrigerate until ready to serve.
Make the chipotle mayo: Add mayonnaise, lime zest and juice, chipotle chile in adobe sauce and garlic powder in a small blender or food processor. Blend until smooth. Cover and refrigerate until ready to serve.
Prepare the frying oil: In a large saute pan or skillet over medium-high heat, add enough oil to reach a depth of 3/4-inch. Heat the oil until a thermometer reaches 350ºF.
Make the beer batter while the frying oil is heating up: Add flour, garlic powder, baking powder, chili powder, salt, cumin and black pepper in a large bowl. Whisk together to combine. Add beer and whisk together until the batter is smooth. Set aside.
Batter and fry the fish: Working in batches using tongs, dip the strips of fish in the beer batter and coat on both sides. Lightly shake off any excess batter and carefully place in the hot oil. Fry until golden brown, about 2 minutes per side. Transfer to a baking sheet with a rack to drain.
Assemble the tacos: Place a dollop of chipotle mayo on each tortilla, followed by a piece or two of fish, then top with cabbage slaw. Serve with lime wedges.
To store: place leftover fish in an airtight container in the fridge for up to 4 days.
To reheat: place leftover fish on a baking sheet and heat in a 400ºF oven until hot and crispy, about 5 to 10 minutes.
*Nutritional information is an estimate using corn tortillas.
Baja Fish Tacos
Amount Per Serving (1 serving (about 2 tacos))
Calories from Fat 396
% Daily Value*
Saturated Fat 5g25%
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 16g
Vitamin A 1200IU24%
Vitamin C 44.6mg54%
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1serving (about 2 tacos) | Calories: 672kcal | Carbohydrates: 43g | Protein: 26g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 16g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 791mg | Potassium: 42mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 44.6mg | Calcium: 70mg | Iron: 31.3mg