What to serve with Baja Fish Tacos?

Mexican Street Corn Casserole Authentic Refried Beans Arroz Rojo (Authentic Red Rice) Taco Truck Green Sauce Chuy's Creamy Jalapeno Ranch Sauce

Can I make the batter spicy?

The recipe calls for cayenne, which adds just a touch of heat to the batter. You can add more ground cayenne to the batter, or rely on your taco sauce or a bottle of hot sauce to add additional heat to your meal.

How to reheat fish tacos?

Beer battered fish is always best served immediately after frying, so it's ideal to make just what your family and friends can eat at that meal. To reheat leftovers, heat on a rack over a baking sheet in the oven at 375℉ until just heated through.

What are Baja Fish Tacos?

This iconic fish taco originated in Baja California, Mexico, and the preparation referred to in this country as “ Baja-style ” is similar to what you might find on the Mexican peninsula. It usually involves deep-fried white fish, shredded cabbage, and a creamy white sauce .

The Best Baja Fresh Fish Tacos Recipe

Name: Best Baja Fresh Fish Tacos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 1/2 pounds cod (or similar white fish), cut into strips; 1/4 cup cornstarch, for dusting; 3/4 cup self-rising flour; 1/2 cup cornstarch; 1 1/2 teaspoons sea salt; 1/2 teaspoon cayenne pepper (optional); 1/2 teaspoon white pepper; 1 1/4 cups very cold beer (or seltzer water); Neutral oil (for frying); 12-15 corn tortillas; Baja fish taco sauce; Green and red cabbage, finely shredded; Cilantro; Lime wedges

Ingredients

Units Scale

For the fish:

1 1/2 pounds cod (or similar white fish), cut into strips
1/4 cup cornstarch, for dusting

For the beer batter:

3/4 cup self-rising flour
1/2 cup cornstarch
1 1/2 teaspoons sea salt
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon white pepper
1 1/4 cups very cold beer (or seltzer water)
Neutral oil (for frying)
12-15 corn tortillas

For toppings:

Baja fish taco sauce
Green and red cabbage, finely shredded
Cilantro
Lime wedges

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Instructions

To begin, dry cod thoroughly with paper towels and slice into 1 inch by 2 inch slices. Dust the fish pieces in 1/4 cup cornstarch. Set aside.
Make the beer batter. Combine self-rising flour, cornstarch, salt, white pepper and cayenne (if using) in a large mixing bowl. Use a whisk to mix well. Add 1 1/4 cups very cold beer. Stir to combine, but leave lumps.
Heat about 2 1/2 inches of neutral oil in the bottom of a dutch oven over medium-high heat. You want to keep your oil around 375℉. Dredge fish pieces dusted with cornstarch in the beer batter, let excess batter drip off the fish, then gently lower each piece into the hot oil. Do not overcrowd the pan, or the oil will cool too much and you will have a heavy, oily batter.
Fry 3-4 minutes, or until the batter is medium golden brown and the fish is cooked through. Remove each crispy beer-battered cod piece and lay on a wire rack over a baking sheet. Continue dredging and frying the fish in batches until complete. The process goes quickly, but you can keep the fried fish pieces in a warming oven until ready to serve.
Use a dry skillet to warm and slightly char corn tortillas. To serve, layer Baja fish taco sauce onto each corn tortilla. Top with 1-2 pieces of beer battered cod, followed by shredded green and red cabbage and cilantro. Top with a squeeze of lime juice, and even more fish taco sauce, if desired.

Notes

Substitute cod with any similar white fish, such as mahi mahi or even grouper.

Fresh fish works great, or choose a high-quality frozen fish that has been thawed gently in the refrigerator overnight.

Prep Time: 10
Cook Time: 20
Category: Easy Recipes
Method: Stove Top
Cuisine: Mexican, American