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A serving of delicious Baja-style fish tacos, garnished with fresh cilantro and lime.

Proven way to grow Your Fish Tacos (Baja Style)

These Baja-style fish tacos feature crispy, battered fish, a vibrant cabbage slaw, and a zesty, creamy white sauce, offering a perfect blend of textures and flavors in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 1 lb white fish fillets like cod or mahi-mahi
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup ice-cold beer
  • vegetable oil for frying
For the Slaw
  • 3 cups green cabbage shredded
  • 1 cup red cabbage shredded
  • 1 carrot grated
  • 2 tbsp lime juice
  • 0.25 cup cilantro chopped
  • 0.25 tsp salt
For the Creamy White Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp lime juice
  • 0.5 tsp chipotle powder
  • 0.25 tsp garlic powder
  • 0.125 tsp salt
For Serving
  • 8 corn tortillas
  • lime wedges for garnish
Other
  • oil for frying

Equipment

  • medium bowl
  • large bowl
  • small bowl
  • whisk
  • heavy-bottomed pot or Dutch oven
  • thermometer
  • slotted spoon
  • wire rack
  • paper towels

Method
 

Prepare the Fish
  1. Cut the fish fillets into 1-inch wide strips. In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
  2. Gradually whisk in the ice-cold beer until a smooth batter forms. Do not overmix.
  3. Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
Make the Slaw and Sauce
  1. In a large bowl, combine shredded green and red cabbage, grated carrot, lime juice, chopped cilantro, and salt; toss to combine.
  2. In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chipotle powder, garlic powder, and salt until smooth.
Cook the Fish and Assemble
  1. Dip each fish strip into the batter, allowing excess to drip off. Carefully place a few battered fish strips into the hot oil, ensuring not to overcrowd the pot.
  2. Fry for 2-4 minutes, flipping once, until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
  3. Warm the corn tortillas. Assemble tacos by placing a few pieces of fried fish in each tortilla, topping with slaw, and drizzling with creamy white sauce. Garnish with lime wedges.

Notes

For extra crunch, double-fry the fish, or try adding a pinch of cayenne pepper to the batter for a little heat. Adjust the spice level of the sauce to your preference, and feel free to add other toppings like avocado or pickled onions, if desired, for a personalized touch. Make sure your oil is at the correct temperature for frying to ensure crispy fish and avoid a greasy outcome.