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–+ servings

Crispy Baja Fish Tacos

Flaky white fish (cod) is coated in a light, crispy beer batter, fried until golden brown, and served in warm tortillas with a crunchy cabbage slaw, rich avocado crema, and fresh salsa.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: DINNER
Ingredients Equipment Method Notes

Ingredients
  

  • For the Fish:
  • Cod fillets: 1.5 lbs cut into strips
  • Kosher Salt: To season
  • Corn Starch: 1/4 cup for dredging
  • For the Batter:
  • All-Purpose Flour: 1 cup
  • Rice Flour: 1/2 cup
  • Corn Starch: 1/4 cup
  • Beer cold: 1 1/2 cups (or sparkling water)
  • Paprika: 1 teaspoon
  • Chili Powder: 1 teaspoon
  • Garlic Powder: 1/2 teaspoon
  • Onion Powder: 1/2 teaspoon
  • Kosher Salt: 1/2 teaspoon
  • Black Pepper: 1/4 teaspoon
  • Vegetable Oil: For deep frying
  • For the Slaw:
  • Cabbage: 3 cups thinly sliced (purple or green)
  • Limes: Juice of 1 freshly squeezed
  • Cilantro: 1/4 cup minced
  • Kosher Salt: 1/2 teaspoon
  • For the Avocado Crema:
  • Ripe Avocado: 1 large
  • Plain Yogurt: 1/4 cup or Greek yogurt
  • Mayonnaise: 2 tablespoons or vegan mayo
  • Lime Juice: 1 tablespoon freshly squeezed
  • Kosher Salt: To taste
  • For Assembly:
  • Corn or Flour Tortillas: 12-16 street taco size
  • Pico de Gallo or Mango Salsa: For topping
  • Limes: For garnish

Equipment

  • Large Bowl (for slaw)
  • Food Processor or Blender (for crema)
  • Deep Pot or Dutch Oven (for frying)
  • Whisk
  • Paper towels

Method
 

  1. Prepare Cabbage Slaw: In a medium bowl, toss the sliced cabbage, lime juice, kosher salt, and minced cilantro. Let this marinate for 15 minutes to enhance the flavor and crunch.
  2. Make Avocado Crema: Blend the avocado, yogurt, mayonnaise, lime juice, and a pinch of salt in a food processor or blender until completely smooth. Cover and set aside.
  3. Prep the Batter: In a bowl, whisk together the all-purpose flour, rice flour, corn starch, paprika, chili powder, garlic powder, onion powder, salt, and pepper. Gradually mix in the cold beer until the batter is smooth and lump-free.
  4. Prepare Fish for Frying: Season the cod strips with kosher salt. Dredge the fish pieces in the corn starch, shaking off any excess. Then, coat them well with the prepared beer batter.
  5. Fry Cod: Heat the vegetable oil in a pot to 350°F (175°C). Carefully fry the battered cod pieces for about 2-3 minutes per side until they turn golden brown and crispy. Transfer the fried fish to a plate lined with paper towels and immediately sprinkle with salt.
  6. Assemble Tacos: Warm your tortillas. Load each tortilla with a spoonful of the marinated slaw, 1-2 pieces of the crispy fried fish, and a generous drizzle of the avocado crema. Top with pico de gallo or mango salsa.
  7. Serve: Serve immediately with lime wedges for extra zest.

Notes

Frying Temperature: Maintaining the oil temperature around 350°F is key to achieving a crispy, non-greasy crust.
Batter Consistency: The batter should be the consistency of a thin pancake batter; adjust with more beer or flour as needed.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend and use a gluten-free beer or sparkling water.
Alternative Cooking: Fish can be air-fried at 400°F for 8-10 minutes for a lighter option, but the texture will differ.

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