Mexican
Baja Style Fish Tacos
Crispy beer-battered fish served in soft corn tortillas with a tangy cabbage slaw and creamy chipotle sauce.
Watch it madeFood Network · 3:32
Ingredients
- White fish (cod or mahi mahi)500 g
- Flour1 cup
- Beer (lager)1 cup
- Cabbage (shredded)2 cups
- Mayonnaise1/4 cup
- Sour cream1/4 cup
- Corn tortillas8
Method
- Whisk flour, baking powder, salt, spices, and beer together to make a batter.
- Cut the white fish into strips, dip into the batter, and fry in hot oil until crisp.
- Mix shredded cabbage, lime juice, mayonnaise, and sour cream to make a slaw.
- Heat tortillas and assemble tacos with fried fish, slaw, and a squeeze of lime.
Common questions
Can I substitute the beer in the batter for something non-alcoholic?
Yes. Use sparkling water, club soda, or very cold seltzer for a light, crisp batter. Add it just before frying and don’t overmix. Plain water works too, but the coating will be less airy.
How far ahead can I make the slaw and batter?
Make the slaw up to 4 hours ahead and keep it chilled; it gets better after resting. Mix the dry batter ingredients ahead, but add beer only right before frying so it stays bubbly and crisp.
What are the most common mistakes when frying the fish?
Oil that’s too cool makes greasy fish; too hot burns the batter before the fish cooks. Keep pieces dry, fry in small batches, and don’t overcrowd the pan. Also avoid a batter that’s too thick or overmixed.
How should I store leftovers and reheat them?
Store fish, slaw, and tortillas separately. Refrigerate the fish in a paper towel-lined container for up to 2 days. Reheat fish in a 400°F oven or air fryer until crisp; avoid microwaving, which softens the crust.
What’s the best way to serve these tacos for the best texture?
Warm the tortillas just before serving, then add a little slaw, a few pieces of fish, and finish with lime. Serve immediately after frying so the batter stays crisp and the tacos don’t get soggy.