Crispy, golden, and loaded with fresh toppings, these fried Baja Fish Tacos are everything a great taco should be! They are made with beer-battered cod fish, topped with a tangy slaw, avocado crema, tomatoes, served over warm corn tortillas.
The beer batter is what really makes these baja fish tacos stand out. Light, airy, and shatteringly crispy in a way no other coating can do!
Quick Look: Baja Fish Tacos
- Serves: 4 people (makes 8 tacos)
- Prep Time: 35 minutes, Cook Time: 10 minutes
- Total time: 45 minutes
- Method: Deep frying, tacos assembled fresh
- Main Ingredients: Cod fillets, Mexican beer, corn tortillas, slaw, creamy sauce
- Flavor Profile: Crispy, citrusy, fresh, savory
- Ideal for: Dinner, taco nights, casual entertaining
Jump to:
- Quick Look: Baja Fish Tacos
- The Best Fried Fish Tacos I Ever Made
- What Is the Best Fish for Baja Tacos?
- Ingredient Notes
- How to Make Baja Fish Tacos
- Tips for Keeping the Fish Crispy
- Best Toppings for Fish Tacos
- Recipe FAQs
- Prep Ahead and Reheating
- More Favorite Taco Recipes
- Fried Baja Fish Tacos (Beer Battered)
What Is the Best Fish for Baja Tacos?
The best fish to make Baja fish tacos is a firm, mild white fish like Atlantic cod (this is what I use in this recipe). Mahi mahi or halibut work great too. These varieties are sturdy and meaty enough to hold up beautifully when deep frying without falling apart or drying out.
Avoid oily fish like salmon (salmon is best grilled, baked, or seared), or tilapia as it’s too thin and can break easily.
Ingredient Notes
- Cod fish: Cut into about 4.5-inch strips, slightly shorter than the diameter of your tortillas.
- Mexican beer: A light Mexican lager, like Modelo, provides the ideal carbonation. Avoid dark or overly strong beers, which can leave a bitter aftertaste on the fish.
- All-purpose flour: The thickening base for the beer batter.
- Seasoning for the batter: Garlic powder, chili powder, ground cumin, salt and pepper.
- Frying oil: Use a high smoke point oil like vegetable, canola, or peanut oil. Make sure you have enough for deep frying.
- For the slaw topping: Shredded green cabbage, finely chopped cilantro, lime juice, salt and pepper.
- Other toppings: Diced tomatoes or pico de gallo, avocado slices, crumbled queso fresco, limes.
- Creamy sauces for fish tacos include avocado crema or this amazing honey chipotle dressing.
- Corn or flour tortillas. Double-stacked white or yellow corn tortillas are traditional because they hold up under heavy toppings. If you prefer flour tortillas, a single layer per taco works perfectly since they are more pliable.
Quantities for each ingredient found in the recipe card down below.
Substitutions and Variations
- Beer substitute: Chilled club soda water can be used instead for a non-alcoholic version that still provides a similar crispiness, lift, and airy crust.
- You can also use a buttermilk batter instead, the same one as the one I use in my Bang Bang Shrimp Tacos recipe.
- Tortillas: Usually for fish tacos, I like to use flour tortillas, but I think white corn tortillas actually work better for these when it comes to flavor pairings. Either one works!
- Prefer shrimp? Use peeled extra large shrimp, and fry them in the same batter.
How to Make Baja Fish Tacos
Step 1 | Prep the fish and the batter
Firs things first, prep all your toppings and keep them in the fridge. Cut the cod into strips, about 4 inches long by ½ inch thick. Pat them completely dry with paper towels to prevent sogginess later.
Beer batter: In a large bowl, whisk flour, salt, pepper, garlic powder, chili powder, and ground cumin. Gradually pour in the beer, whisking until smooth with no lumps but without overmixing. Let it rest while the oil heats up next.
Why rest the batter? It allows the flour to fully hydrate, which creates a smoother, more cohesive coating that actually sticks to the fish.
Step 2 | Coat the fish with batter
In a deep pan, heat about 1.5-2 inches of oil until it reaches between 350-375°F, which is the standard deep frying oil temperature (use a candy thermometer).
As the oil temperature gets close, set up your dredging station: 1) Season the fish with a few pinches of salt and pepper, 2) Dredge each piece with a light coating of flour, this helps the wet batter stick better, 3) Dip the floured fish directly into the beer batter, letting any excess drip back into the bowl.
Step 3 | Fry the fish
Working in batches, carefully fry the fish in the hot oil for about 6 minutes, flipping once the bottom is golden. Transfer to a plate lined with paper towels, or even better, to a wire rack for air circulation.
Step 4 | Assemble your tacos
Heat the tortillas over open flame for a slight char (I use my gas stove) or in the microwave oven. Double-stack two warm corn tortillas for each taco, add a piece of fried fish, then pile on the toppings.
Tip: If warming the tortillas in the microwave, spread them out on a plate and place a damp paper towel to prevent them from drying out.
Tips for Keeping the Fish Crispy
- Pat the fish dry. Removing excess moisture is needed for the coating to stick.
- Use cold beer to maximize carbonation = crispier fish.
- Coat the fish in flour first. This is key in providing something for the batter to cling to.
- Don’t remove too early. Early flipping or turning can cause the batter to tear.
- Fry in batches. Overcrowding the pan causes the oil temperature to drop too quickly, which can make the batter absorb the oil instead of crisping up.
- Wire rack. If you have one, use a rack to let the fried fish rest and cool down, as this keeps the bottom from steaming. If you don’t have one, a plate lined with paper towel works too – just make sure to give them space.
Best Toppings for Fish Tacos
The best fish taco toppings hit all the notes: creamy, crunchy, bright, and fresh. Here’s what I always reach for:
- Mexican coleslaw, or a simple cilantro lime slaw per the recipe below
- Tomatoes or pico de gallo
- Sauces: Avocado Crema, Honey Chipotle Ranch Dressing, sour cream.
- Sliced avocado for extra creaminess
- Guacamole!
- Fresh limes! A must.
- Additional ideas: Pickled red onions add a pleasant pop of acidity and color. A few slices of fresh jalapeños work great if you want a little heat.
For something fancier, my Mexican Street Corn Salad alongside is always a good call. A cold Mexican beer or a classic margarita doesn’t hurt either!
Recipe FAQs
No. Traditional wet batters like this one don’t work in an air fryer. They need the instant, even heat of hot oil to set properly.
These are best fresh! These Baja fish tacos are at their absolute best the moment the fish comes out of the pan or fryer. The crispy batter doesn’t keep well once assembled, so plan to serve your tacos immediately.
Prep Ahead and Reheating
Prep ahead: The good news is that the toppings can be made ahead! Up to 1 day in advance, store in airtight containers in the fridge. This cuts your assembly time down to just the frying!
Reheating: If you have leftovers, reheat in an air fryer at 375°F for about 5 minutes. Avoid the microwave, as it will make the batter soft and soggy.
More Favorite Taco Recipes
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Fried Baja Fish Tacos (Beer Battered)
Equipment
- Deep pan or skillet for frying about 4 quarts
Ingredients
For the fish and batter
- 1.5 pounds cod fish fillets - cut into 4 by ½ inch strips
- 1 cup all-purpose flour
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup Mexican beer, cold - such as Modelo
- Vegetable oil for frying - can also use canola or avocado oil
Lime coleslaw topping
- 2 cups shredded green cabbage
- ¼ cup finely chopped cilantro
- Juice of 1 or 2 limes - to taste
- Salt and pepper - to taste
Assembling and toppings
- 16 white or yellow corn taco tortillas
- Avocado crema
- Avocado slices
- Diced roma tomatoes - or pico de gallo
- Lime wedges - for serving
Instructions
- Prepare your toppings: Make the avocado crema as instructed, and prep the other toppings as well. Place in the fridge until ready to use.
- Make the lime coleslaw topping: In a bowl, combine all the lime coleslaw ingredients. Season to taste. Set aside.
- Prep the fish: Cut the cod into strips, about 4 inches long by ½ inches thick. Pat dry well with paper towel.
- Make the beer batter: In a large bowl, mix the flour, salt, pepper, garlic powder, chili powder, and ground cumin until evenly combined. Then, gradually whisk in the beer until no lumps, without overmixing. Let the batter rest while the oil heats.
- Heat oil: In a medium deep pan, heat vegetable oil (you need about a 1.5 or 2 -inch layer) until it reaches about 350ºF to 375ºF, this is the ideal temperature for deep frying. Use a candy thermometer to check the temperature.
- Season and flour the fish: Meanwhile, season the fish with a few pinches of salt and pepper. Then, dredge them in flour, shaking off any excess – you only need a light coating for the batter to stick.
- Dip in batter and fry the fish: Give the batter a quick whisk again, Working in batches, dip each piece of floured fish into the batter until coated. Deep fry in the hot oil for about 6 minutes until golden brown and cooked through, turning as needed for even color on all sides. Transfer to a wire rack or to plate lined with paper towel.
- Assemble the tacos: Heat the tortillas over open flame or in the microwave. For each taco, I double-up the corn tortillas (you don’t need to double them up if using flour tortillas). To assemble, place a piece of the fish, then add the toppings. Serve immediately while it’s crispy.
Video
Notes
- Pat dry the fish completely with paper towel before starting to keep the coating from getting soggy and to help it stick.
- Use cold beer: The cold temperature maximizes carbonation, which creates a lighter, airier, and significantly crispier crust.
- Let the batter rest while your frying oil heats up. This allows the flour to fully hydrate, creating a smooth coating that clings better.
- Frying temp: The optimal temperature for frying is always 350-375ºF for crispy texture.
- Fry in batches to prevent drastic oil temp drop, otherwise the oil will get absorbed into the batter and get soggy. Use a candy thermometer.
- If you have a wire rack, use it to let the fried fish rest for proper air circulation underneath and stops the bottom from steaming and losing its crunch. But if you don’t have one, you can use a plate lined with paper towel, giving each piece space.
- Can I make it in the air fryer? You can’t with this recipe because of the wet batter.
- Make ahead toppings: Up to 1 day in advance. Store them in airtight containers in the fridge.
- These tacos are best served fresh. Do not assemble them in advance, but you canput together a DIY station!
- Reheat leftovers in the air fryer at 375°F for about 5 minutes to restore the crunch.
- Beer: Substitute with chilled club soda. It provides a similar carbonation, lift, and airy, crisp texture.
- Fish options: Use a firm, mild white fish like atlantic cod, mahi mahi, or halibut. Avoid oily fish like salmon or thin fish like tilapia, which can break apart too easily when fried.
- Go with shrimp! Swap out the fish entirely for peeled extra large shrimp.
- Tortilla options: White or yellow corn tortillas are excellent here, and double-stacking them holds up best under heavy toppings. However, if you prefer flour tortillas, a single layer per taco works perfectly since they are more pliable.
Brenna says
Delicious! Takes a while to prepare but it’s sooo worth it. This ones a crowd pleaser! I. D o have one question though – if I wanted to make this in advance, would it be okay to make the beer batter in the morning and use it in the evening. Or should it not sit that long?
Thank you for the great recipe!
Tania says
Thanks Brenna! Glad to liked it! I don’t think it should sit that long. The beer will lose its bubbly features, and this could make the batter really dense.
V says
I see cumin listed in the ingredients but I don’t see where in the recipe it’s used?
Tania says
Thank you for pointing that out 🙂 It’s now updated and included in step 5.
Kim M Richmond says
i HAD NEVER MADE FISH TACO’S BEFORE. MADE THIS FOR MY FAMILY OF 10. THEY LOVED IT. SOOOO GOOD.
Tania says
Hi Kim! So happy to hear 🙂 Thank you for your kind words!