Go Back
–+ servings

Baja Fish Tacos

Beer-batter fried fish tacos. Just so easy yet insane.
Print Pin
Course: diner, lunch, Main Course
Cuisine: mexicali, Mexican
Keyword: fish, fish taco, tacos
Prep Time: 5 minutes
Cook Time: 10 minutes
Batter chill/rest time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 457kcal
Author: Bonny B

Ingredients

Batter

  • 1/2 cup flour
  • 1/2 cup corn starch
  • 1 egg
  • 6 ounces beer, any beer you want
  • 1/2 tsp salt

Fish

  • 1 pound firm white fish, such as cod, tilapia, catfish

White Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema, or sour cream or crème fraiche (see notes)
  • 3-4 cloves garlic, grated (or very very finely minced)
  • 1 tsp salt, adjust to your taste

Other Ingredients

  • vegetable oil for frying
  • tortillas
  • cabbage, finely shredded
  • lime wedges

How I Make It

  • Mix all the ingredients of the white sauce together and let it chill in the fridge for at least 30 minutes.
  • Mix all batter ingredients together with a whisk until smooth and there are no more lumps. The batter will have a runny consistency. Refrigerate and let the batter rest for 30-60 minutes before using.
  • Cut the fish into pieces, to whatever size you want. I cut mine into bite size pieces (either fish finger size or chicken nugget size).
  • Heat oil into a pan to about 350F (make sure there is enough oil to at least cover half the fish). If you don't have a thermometer, this is around the point where the oil looks shimmering like it's dancing but before it is smoking. Drop a little bit of batter in there and it should sizzle up.
  • Dip the fish into the batter and drop it into the oil. Fry it until golden brown. If you aren't using a lot of oil, this might require flipping the fish to cook the other side. It will take anywhere between 4-7 minutes to cook, depending on the thickness of your fish pieces.
  • Place the cooked fish pieces on a plate lined with a paper towel to absorb the excess oil. Season with a little salt.
  • Assemble your taco with fish, shredded cabbage, and white sauce. Squeeze some lime over top and enjoy!

Notes

  • For the white sauce, you can substitute the Mexican Crema with sour cream, creme fraiche, plain Greek yogurt or even plain regular whipping cream. If you use something that doesn't have a natural tanginess (like cream or half-half), you will want to squeeze 1 lime juice into it. The mayonnaise is important though, it gives the sauce its body so I would recommend leaving that in. Adjust the amount of garlic to your palate. 
  • Tortillas - while corn is traditional, you can use whatever you prefer. I look for the smaller tortillas about 4-5 inches in diameter.

Nutrition

Calories: 457kcal | Carbohydrates: 37g | Protein: 31g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 1070mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg