Classic Baja Style Fish Tacos
Transport your taste buds to the sunny coast of Baja California with these Classic Baja Style Fish Tacos! Crispy, golden-brown cod fillets are coated in a light, flavorful beer batter and nestled into warm corn tortillas alongside a zesty chipotle-lime sauce and a refreshing crunch of shredded green cabbage. Perfectly balanced with the tangy squeeze of fresh lime and optional pico de gallo, these tacos bring a restaurant-quality meal straight to your kitchen. Quick to make with minimal prep time, this recipe is your go-to for an easy yet impressive dinner that celebrates fresh, vibrant Mexican flavors. Perfect for taco night or a casual get-together, these fish tacos will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 pound Cod fillets
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 cup Cold beer (lager preferred)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 4 cups Vegetable oil (for frying)
- 8 Corn tortillas
- 2 cups Shredded green cabbage
- 4 Lime wedges
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 0.5 teaspoon Chipotle chili powder
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Pico de gallo (optional)
Instructions
Prepare the creamy sauce: In a small bowl, whisk together the mayonnaise, sour cream, chipotle chili powder, and cilantro. Set aside in the refrigerator to chill.
Cut the cod fillets into 1-inch wide strips, ensuring they are similar in size for even cooking.
For the batter, combine the flour, cornstarch, baking powder, garlic powder, and salt in a medium bowl. Gradually whisk in the cold beer until the batter is smooth and slightly thick.
Heat the vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
Dip each piece of fish into the batter, letting any excess drip off, and gently lower it into the hot oil. Fry in batches, being careful not to overcrowd the pan.
Cook the fish for 3-4 minutes on each side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate.
Warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and heat them in the oven at 350°F (175°C) for 5 minutes.
To assemble the tacos, place a piece of fried fish onto each tortilla. Top with shredded cabbage, a drizzle of the creamy sauce, and optional pico de gallo.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
