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Crispy Baja Fish Tacos
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

These Crispy Baja Fish Tacos are the perfect dish to share at the table. The beer batter helps to keep the fish moist and tender, and the toppings and avocado crema all work together to make a delicious taco!

Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: baja fish tacos, baja style fish tacos
Servings: 12 tacos
Author: Tania
Beer Batter
  • 2 cups all-purpose flour
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 cups Mexican beer ( Modelo Negra, Corona, or Dos Equis)
Green Cabbage Slaw
  • 3 cups shredded green cabbage
  • 1/2 cup finely chopped cilantro
  • Juice of 1 to 2 limes, to taste
  • Salt and pepper to taste
Fish Tacos
  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 1/2 to 2 lbs lbs cod, cut into 4 x 1/2 inch strips
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 24 white corn tortillas (taco-size)
For Toppings
  • Diced roma tomatoes
  • Finely chopped cilantro
  • Avocado slices
  • Green cabbage slaw (Recipe below)
  • Lime wedges
  • Avocado crema
  1. Make the avocado crema per link's instructions. Place in the fridge until ready to use.

  2. Make the batter: mix the flour, salt, pepper, garlic powder, and cayenne pepper in a large bowl. Gradually whisk in the beer, until no lumps are formed. Let rest for 15 minutes.

  3. Meanwhile, make the green cabbage slaw: toss shredded green cabbage, lime juice, cilantro, salt, and pepper. Set aside.

  4. Heat oil in a 3 quart Dutch oven to cover about 2 inches of the pot. Using a candy thermometer, heat oil to 350 degrees F.

  5. Season fish with cumin, salt, and pepper. Dredge fish in flour, shaking off any excess flour. Working in batches, dip each piece of fish into the beer batter. Deep-fry in the hot oil (350 degrees F) for about 5 minutes, or until golden brown and cooked through, turning occasionally. Transfer to a plate lined with paper towel to drain excess oil.

  6. To assemble the tacos: Heat tortillas on open flame or microwave (see notes under Kitchen Tips). Double-up each tortilla. Place fish on tortillas. Top with the green cabbage slaw, tomatoes, cilantro, avocado slices. Drizzle with the avocado crema.

  7. Serve immediately. Serve with lime wedges.