Easy Baja Style Fried Fish Tacos

Savor crispy fish tacos featuring flaky white fish, zesty beer batter, creamy Baja sauce, and crunchy marinated cabbage slaw, all wrapped in warm, soft tortillas.

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Can you imagine a hot summer day in Texas? Fresh out of a grueling culinary class in uptown Houston, what's the first thing on my mind? You guessed it—fish tacos. There’s this little taco hut that became our go-to spot, and it was here that I fell head over heels for fish tacos—beer-battered and fried to perfection. I can't tell you how many times we drove straight over to unwind and get our fill of those delicious tacos and a cold margarita or two.

What Makes a Classic Baja Fish Taco?

Baja Fish Tacos are a culinary masterpiece from the sun-drenched Baja California. A delicious fish taco is characterized by its simplicity and the freshness of its ingredients. The core of a homemade Baja fish taco recipe is the crispy fried fish, often a flaky white fish like Mahi Mahi, Cod, or Halibut, enveloped in a light fish batter spiced with cayenne pepper and garlic powder.

These tacos are served in soft corn tortillas (although you can use flour if you prefer) and dressed with a creamy Baja sauce and a marinated cabbage slaw hailing from Salvador, called Cortido. The combination of the creamy, tangy sauce and the crispy fish is what makes these some of the best fish tacos around.

What is Cortido?

Let me tell y'all about Cortido—it's like the Salvadoran cousin to our beloved Texas coleslaw, but with a whole lot more pizzazz. Cortido is a tangy, crunchy pickled cabbage slaw that packs a punch with its bold flavors and satisfying crunch. It's got crisp cabbage, zesty onions, fresh cilantro, and just the right amount of heat from jalapeños, all soaked in a tangy vinegar brine that makes it sing. The first time I had it was at a little pupuseria in San Antonio, and let me tell you, it was an eye-opener. The flavors danced around, perfectly balancing the rich, cheesy pupusas.

When I decided to make this recipe, I knew the Cortido would do the same: perfectly balancing the richness of the fried fish and Baja sauce, giving a bright and crunchy lift to the dish. Trust me, it’s the perfect addition to enhance this dish.

Baja Fish Taco Recipe Details

For the uninitiated, building the perfect Baja fish tacos involves a symphony of components:

1. Fish Preparation:

• Type of Fish: Choose a firm, flaky white fish like cod or mahi-mahi. Cut the fish filet into manageable pieces.
• Fish Batter: In a mixing bowl, whisk together purpose flour, teaspoon salt, a dash of cayenne pepper, and garlic powder. Gradually mix in beer to create a smooth, clinging batter.
• Frying the Fish: Heat cups of oil to medium-high heat in a deep pan. Dip each piece of fish in the batter, then fry until golden brown. Transfer the crispy fried fish to a wire rack over a baking sheet to drain excess oil.

2. The Creamy Baja Sauce:

• Ingredients: In a small bowl, combine cup mayonnaise, plain sour cream or Mexican Crema, chipotle pepper in adobo sauce (finely chopped), garlic, cilantro, sugar, Old Bay seasoning and a squeeze of lime juice.
• Preparation: Whisk all ingredients until smooth. For a thinner sauce, some prefer to blend it in a food processor for a uniform creamy texture.

3. The Marinated Cabbage Slaw (Curtido):

• Ingredients: Shred green cabbage (I use a small handheld mandoline), seed, core, and thinly slice fresh jalapeno, and sweet onion and mix with chopped fresh cilantro. 
• Assembly: Pack all ingredients into a large mason jar and pour dressing over. Seal with a tight-fitting lid and shake a few times to thoroughly coat the slaw. Place in the refrigerator and shake every couple of hours (this is best made the day before if possible). 

Cooking and Assembly

• Tortillas: Warm the corn tortillas on a skillet over medium heat until they are soft and pliable.
• Assemble the Tacos: On each tortilla, place a crispy piece of fish, a generous dollop of creamy sauce, and a handful of Curtido slaw.
• Garnishing: Finish each taco with a drizzle of creamy baja sauce for that extra layer of decadence.

Tips for the Best Baja Fish Tacos

• Beer Choice: The type of beer you use in your batter can influence the flavor. A light lager works best, offering a subtle yeasty note without overpowering the fish.
• Oil Temperature: It’s crucial to maintain the frying oil at medium-high heat. If the oil is too cool, the fish batter will absorb excess oil and won’t crisp properly. 350 degrees F to 375 degrees F is usually a good range for deep frying.
• Serving: Baja fish tacos are best served immediately. The contrast between the hot, crispy fish and the cool, creamy toppings is most pronounced when fresh.

Taco Tuesday and Beyond

Easy Baja fish tacos aren’t just for Taco Tuesday—they’re perfect for any day when you crave a taste of the coast. Serve them with a side of lime wedges to enhance the fish’s flavor, a sprinkling of Curtido shredded cabbage slaw for that extra crunch, and you’re in for a treat. The tangy, creamy Baja sauce mingles with the crispy, beer-battered fish in every bite, creating a flavor explosion that transports you straight to the beaches of Baja California.

But don’t stop there. To truly make it a meal, consider pairing your tacos with a side of Mexican rice, its savory, tomatoey goodness complimenting the fresh, zesty tacos perfectly. Or maybe you’re in the mood for something lighter—a simple bean salad with black beans, corn, diced red bell pepper, and a sprinkle of cilantro, dressed with a light lime vinaigrette. The freshness and crunch of the salad will balance the richness of the fried fish beautifully.

And let’s not forget about the drinks. A cold cerveza or a refreshing margarita is just what you need to wash down these delectable tacos. Whether you’re hosting a casual family dinner or a lively gathering with friends, these Baja fish tacos are guaranteed to be a hit. They bring a bit of coastal charm right to your table, making any day feel like a mini vacation by the sea. 

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Storing and Leftovers

If you have leftover components, store them separately. Keep the crispy fried fish in the fridge and reheat in a 400 degree F oven to maintain its crunch. Sauces and slaw should be stored in airtight containers and used within a few days.

More Mexican Recipes

• Homemade Tortilla Chips
• Restaurant Style Salsa
• Mexican Seafood Cocktail
• Frescas Con Crema (Mexican Strawberries & Cream)

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Easy Baja Style Fried Fish Tacos

Savor crispy fish tacos featuring flaky white fish, zesty beer batter, creamy Baja sauce, and crunchy marinated cabbage slaw, all wrapped in warm, soft tortillas.

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Course: Main Course

Cuisine: Mexican

Keyword: fish tacos

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

• 12 corn tortillas warmed

Fish:

• 1 ½ pounds mahi mahi or other white fish of your choice
• 1 teaspoon Old Bay seafood seasoning
• ⅓ cup cornstarch

Batter:

• 2 cups flour
• 12 ounce bottle beer I used Shiner Bock
• 1 teaspoon Old Bay seafood seasoning
• ½ teaspoon granulated garlic optional
• ½ teaspoon pepper

Marinaded Slaw (Curtido):

• ½ head green cabbage shaved
• ¼ sweet white onion shaved
• 4 green onions minced
• ½ diced fresh jalapeno
• 2 tablespoons fresh cilantro minced
• ½ cup distilled white vinegar
• 2 tablespoons fresh lime juice
• ¾ cup water
• 3 T granulated sugar
• 2 teaspoon Kosher salt
• ½ t freshly cracked black pepper

Baja Sauce:

• ½ cup mayonnaise
• ½ cup Mexican Crema or sour cream
• 2 tablespoons fresh lime juice about 1 lime
• 1 clove garlic minced
• 2 chipotles in adobo with sauce
• 1 T fresh cilantro minced
• 1 teaspoon sugar
• ¾ teaspoon Old Bay seafood seasoning

Get ingredients with

Instructions

• Preheat oil in a deep heavy bottomed Dutch oven or Deep Fryer to 375 degrees F.
• Combine 1 t Old Bay, ½ t granulated garlic and ½ t pepper, mix well; set aside.
• Cut fish into 1-inch wide strips and pat dry with clean paper towels. Season both sides of fish with Old Bay mixture.
• Right before frying, dip into the cornstarch shake off the excess.

Batter:

• In a large bowl, add flour and salt; mix to combine.
• Whisk in 1 bottle of beer and mix until combined.
• Dip each prepared strip in the beer batter and carefully slide each piece of fish into preheated oil.
• Fry fish, turning over often, until deep golden and cooked through about 4 to 5 minutes.
• Transfer to a paper towel-lined baking sheet and keep warm in oven.
• Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Curtido Slaw:

• In a large mixing bowl, combine the shredded cabbage, white onion, and minced green onions.
• In a separate small bowl, whisk together the distilled white vinegar, lime juice, kosher salt, pepper, and white sugar until the salt and sugar are fully dissolved.
• Pour the vinegar mixture over the shredded cabbage and onions in the large mixing bowl.
• Toss the ingredients together thoroughly, ensuring that the cabbage is well coated with the dressing.
• Taste the slaw and adjust the seasoning if needed. You can add more vinegar, salt, or sugar according to your taste preference.
• Pack all of the cabbage mixture into a 2 quart jar with a tight fitting lid and place in the refrigerator for 15 minutes to several hours, or best overnight, before using. This resting time allows the flavors to meld together and for the cabbage to slightly soften.
• Before serving, shake, taste and adjust seasonings according to your preference.

Baja Sauce

• Add the following ingredients to a blender or food processor and combine well:  1 cup mayonnaise, 2 chipotles in adobo, 2 peeled garlic cloves, pinch of salt, and lime juice.  You might need to add a splash of water to thin if needed.   If you want more heat you can add more chipotles or some of the adobo sauce.

To warm tortillas:

• Lightly toast tortillas on a hot iron skillet or electric griddle until slightly toasted on the edges, but not dried out.
• Keep in a tortilla warmer until ready to use.
• Optional warming: Dampen a clean kitchen towel with water and loosely wrap tortillas. If placing in the oven to warm, wrap again with aluminum foil. Otherwise, you can warm them in the microwave in the damp towel (no foil) for just a minute or so.

Assemble Tacos:

• Place 2 strips of fried fish on a warm tortilla and garnish with slaw, and drizzle with Baja sauce. Serve immediately with sliced avocados and lime wedges.