• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Entrees / Baja Fish Tacos

    Baja Fish Tacos

    March 27, 2018 by Ingrid Beer 42 Comments

    These Baja fish tacos with citrus slaw and a spicy garlic-lime sauce are what my family loves to tuck into when a classic, west coast-style beach meal is what we crave!

    Baja Fish Tacos

    Baja Fish Tacos, a Meal We Could Eat for Days

    We love to make special dinners on Saturday evenings whenever we possibly can. It gives us a chance to not only eat a delicious meal together as a family, but to connect, laugh a little, and share stories from our week while we enjoy that meal.

    And these dinners are especially poignant to my husband and I since our son no longer lives at home with us. Although he's a Marine, he happens to be stationed locally, and comes home on the weekends whenever he can.

    That being said, we truly love this precious time together to regroup and visit with each other; and, to “refuel” our son after an often-challenging week of physical and mental stress, feeding the bottomless pit of an appetite he has these days.

    When I asked our son a few weeks back what he'd like for our next family dinner, he asked for Baja fish tacos—the kind that are beer-battered and fried to crispy, golden perfection, with some crunchy slaw and a garlicky, spicy sauce to douse everything in.

    And I was more than excited to oblige!

    That following weekend was a three day weekend for our son, and we made those Baja fish tacos—made a huge batch of them, because I wanted all of us to have plenty and perhaps even have some as leftovers. And that's exactly how it played out.

    We all ended up enjoying them so much that we ate them for the next two days straight after that dinner, enjoying every bite until not a scrap was left, not tiring of them one bit.

    Talk about a meal we could eat for days!

    Baja-Style Fried Fish | thecozyapron.com

    How To Make Fish Tacos, Baja-Style

    Because Baja fish tacos are dipped in a batter and lightly fried until crispy, the type of fish that is used is important. A firm, flaky white fish is best for these tacos, and cod fits that bill perfectly.

    Halibut is wonderful, too, but is quite a bit more expensive; and since cod is so similar and can take on a beer-batter as well as halibut, it's the best choice, in my opinion.

    You'll also need a fresh, crisp, and tangy slaw to go along with your Baja fish tacos.

    A simple combination of thinly sliced green and red cabbage tossed with a bit of olive or avocado oil, some fresh citrus juice, and a couple of other simple ingredients pairs deliciously.

    And finally, the crowning topper that adds some extra savory-ness and a pop of flavor, the gloriously delicious sauce...

    In my opinion, the sauce is the next most important thing after that crispy fish! When loaded liberally with garlic and a hint of lime, a spicy, creamy baja fish taco sauce totally completes this meal.

    1. Begin by cutting your white fish into short strips or bite-size chunks, and marinating it in a simple seasoning to impart even more flavor before frying.
    2. Next, prepare your sauce by adding all of your ingredients to a food processor and processing until smooth and creamy. And if you have a squeeze bottle, add the sauce to that to make it easy to drizzle over top of the fish tacos.
    3. Then, prepare your slaw by adding all of the ingredients to a bowl, tossing to combine, and placing into the fridge to keep cool and crisp.
    4. Finally, prepare your simple beer batter and bring your oil up to temperature (about 365°).
    5. Dip each piece of fish into the batter and carefully fry (in batches) for a few minutes until golden-brown and crunchy. Keep warm on a wire rack.

    Now all that's left to do in order make these scrumptious Baja fish tacos is to stuff all of those delicious elements into your warm corn tortillas, along with a few sprigs of fresh cilantro and a squeeze of lime.

    And last, but not least, enjoy!

    Baja Fish Tacos | thecozyapron.com

    Tips & Tidbits for Baja Fish Tacos:

    • Prepare your slaw and your sauce before frying your fish: Having all of your other elements ready to go before you begin battering and frying your fish is essential. Have your citrus slaw prepped and cold, as well as your baja fish taco sauce and any other finishing touches.
    • Firm, flaky white fish is best: Cod is a cost-effective and perfect choice for these fish tacos—it takes on the flavors from the marinade, and keeps its shape and texture once it's fried.
    • Corn tortillas are traditional: I would recommend that you use a very soft corn tortilla for these tacos, and double up so that they don't split and fall apart (Mission brand “super soft” are great.). However, we actually often use flour tortillas (the fajita size ones) because we prefer the texture and the convenience of these not falling apart on us. The choice is yours!
    • Prepare your batter just before frying: I find that gently whisking the beer into the seasoned flour and preparing the beer batter just before frying creates a crispier batter because the carbonation is still very fresh. You can prepare the batter ahead of time, but expect that it may “flatten” a bit.
    • Other delicious finishing touches: Some other tasty touches to add to your Baja fish tacos are fresh, sliced radishes, fresh cilantro leaves, and a little squeeze of a lime wedge!
    • Reheating your tacos for leftovers: We use our toaster oven set to 400° and bake the leftover battered fish until hot and crispy—it reheats really well. Then, simply warm up your tortillas, and assemble your tacos.

    Feast your eyes on these, or just jump to the recipe:

    Homemade Salsa | thecozyapron.com

    Baja Fish Tacos | thecozyapron.com

    Baja Fish Taco | thecozyapron.com

    Recipe

    Baja Fish Taco Recipe

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Baja Fish Tacos | thecozyapron.com
    Light, crispy and fresh, these scrumptious Baja fish tacos loaded up with beer-battered cod, tangy citrus slaw and a spicy garlic-lime sauce are a delicious take on a classic west coast beach favorite!

    Yield: Serves 4 (3 tacos each)

    Nutrition Info: 422 calories (per taco)

    Prep Time: 1 hour
    Cook time: 25 minutes

    Baja Fish Taco Sauce Ingredients:

    • 1 cup mayo
    • ½ cup sour cream
    • 5 cloves garlic
    • 1 tablespoon lime zest
    • 1 tablespoon lime juice
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon (slightly heaping) salt

    Citrus Slaw Ingredients:

    • 1 teaspoon orange zest
    • ¼ cup fresh-squeezed orange juice
    • 1 tablespoon lime juice
    • Pinch salt
    • Pinch black pepper
    • 1 teaspoon agave or honey
    • ¼ cup olive or avocado oil
    • 4 cups thinly shredded green cabbage
    • 2 cups thinly shredded red cabbage
    • ¼ cup cilantro leaves, roughly chopped

    Fish Tacos Ingredients:

    • 1 ¼ pound cod, cut into short strips or bite-size chunks
    • Salt
    • Black pepper
    • Pinch cayenne pepper
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ½ teaspoon granulated garlic
    • 1 ½ cups all-purpose flour
    • 1 (12 ounce) bottle of beer (I used a Mexican lager)
    • Vegetable oil, for frying (about 3 cups)
    • Corn tortillas, warm (about 24 tortillas so you can double up on each taco)
    • Cilantro leaves, lime, sliced radishes, for garnish

    Preparation:

    -Prepare your spicy garlic-lime mayo by placing all ingredients into a food processor and processing until smooth and combined; pour into a bowl, or into a squeeze bottle, ideally.

    -Prepare your citrus slaw by whisking together the orange zest, orange juice, lime juice, pinch of salt and pepper, agave or honey, and oil until well-combined (you can also shake these vigorously in a small mason jar for convenience), and set aside for a moment; add both of your shredded cabbages and the cilantro into a medium-size bowl, and toss the dressing you just made with the cabbage/cilantro; keep cold.

    -To prepare you fish tacos, add your cod pieces to a bowl and season with a couple of pinches of salt and pepper, plus the cayenne, cumin, coriander and garlic powder; allow them to marinate for a few minutes while you get your oil ready and prepare to fry.

    -Prepare a baking sheet with foil and a place a wire rack over top (if you have one) to hold the cod once it's been fried; next, add enough oil to a deep pan or a medium-size pot so that the fish can be submerged when you fry it (about 3 cups), and bring it to 365°.

    -While your oil heats, whisk together the flour with a couple of pinches of salt and pepper, and slowly pour in the beer and whisk just until smooth; once the oil is hot, dip the pieces of cod into the batter and fry in batches (it took 3 batches for me) for a 3-4 minutes or until golden-brown.

    -To assemble, add a couple of pieces of the fried cod to the bottom of a couple of corn tortillas, top with a generous amount of the slaw, add in some radishes (if using), drizzle the spicy garlic-lime sauce liberally over top, and finish with some extra cilantro and a squeeze of lime.

    Looking for more taco recipes? Check out these Beef Street Tacos, or these Shrimp Tacos!

    « From the Heart: Who Do I Think I Am, Anyway?
    Roasted Potatoes with a Kiss of Dijon »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Daniella

      March 28, 2018 at 10:08 am

      Oh Ingrid, these look amazing!! Can't wait to make these. I fell in love with fish tacos the first time I tried them at a restaurant in California.

      I hope all is well with you. ❤️

      Reply
      • The Cozy Apron

        March 28, 2018 at 10:36 am

        Hi sweet lady, great to hear from you!

        I know you're a Cali girl at heart, and I can imagine that you loved these when you lived out here...so preparing these in not so much an option, but rather a must! I know the ingredient list may seem a little daunting, but many are repeat ingredients; and I promise you won't be sorry you took the time to prepare them! I hope they offer you a little taste of the place that is near and dear to you, take you back to the special flavor of beach-y, west coast-inspired food. Much love, and hope you and your hubby are well!

        Reply
    2. Michelle

      April 01, 2018 at 9:23 pm

      Are you sharing your recipe for the beautiful salsa shown in the above pictures? Looks wonderful!

      Reply
      • The Cozy Apron

        April 02, 2018 at 8:25 pm

        Hi Michelle, thank you!

        You know, one of these days I will take a moment to write out the actual recipe and share it here...but until then, just know that it's a little of this and a little of that...

        Here's the basic run down: roughly chop up about 6 campari tomatoes (8 if they're particularly small), roughly chop up about 1/2 an onion, take a big fistful of cilantro leaves (I love cilantro so I add quite a bit), some red pepper flakes (or jalapeño if you have it), squeeze of lime and a couple of good pinches of salt to taste, and throw it all into your food processor and process until fairly fine (restaurant style) like in the photos. That should do ya! Hope you enjoy!

        Reply
    3. Cyndi

      April 02, 2018 at 8:03 pm

      Just made these, and they are so good. I don't believe in changing recipes; but I used Greek yogurt instead of sour cream (it's what I had on hand). These are the best baha-style fish tacos ever. This recipe will be a regular in my home from now on. Grazie mille!

      Reply
      • The Cozy Apron

        April 02, 2018 at 8:30 pm

        Hi Cyndi, I'm so excited to read that! I'm thrilled these were good enough to make a "regular" appearance on your dinner table from now on, and I'm so glad you shared your experience with me. (And the Greek yogurt will definitely do in a pinch, just fine!) Happy cooking!

        Reply
    4. JoJo

      October 05, 2018 at 11:06 am

      Made these last night and everyone loved them. They are so being added to our dinner menu, by unanimous agreement. I am from L.A. and grew up visiting family in Ensenada, so when i had a craving for fish tacos, i tried your recipe. This satisfied my craving, hit the spot. Thanks for sharing the recipe.

      Reply
      • The Cozy Apron

        October 05, 2018 at 1:27 pm

        Hey JoJo, my absolute pleasure!

        That is awesome—I'm so excited you all loved them, and since you're from LA, you could potentially be a tough audience to please, lol! 😉

        Thank you so much for sharing this with me, and I hope you enjoy these any time you crave a taste of your time visiting with family.

        Reply
    5. Jennifer

      October 28, 2018 at 9:59 am

      Made these last night. Amazing. Everyone especially loved the slaw. I also made some pickled red onions with it that gave it that extra kick.

      Reply
      • The Cozy Apron

        October 28, 2018 at 10:02 am

        Jennifer, thanks so much for sharing your experience with the recipe! So glad it was enjoyed by all!

        The pickled red onions sound like a wonderful add-on—perfect!

        Reply
    6. Ashley

      November 30, 2018 at 4:32 am

      Are they really spicy, I can’t handle spice very well

      Reply
      • The Cozy Apron

        November 30, 2018 at 8:30 am

        Hi Ashley, I personally don't think so, but "spicy" can be super subjective. (I'll put it this way: I wrote the recipe so that everyone can enjoy it.)

        To keep things simple, I would advise you leave out any cayenne pepper or anything else that would add any heat to these, and you'll be fine. Hope you enjoy!

        Reply
    7. J Otten

      January 03, 2019 at 9:37 am

      yummy fish tacos. I will definitely keep this recipe on hand.

      Reply
      • The Cozy Apron

        January 03, 2019 at 6:50 pm

        Hi J, so glad you enjoyed! 🙂

        Reply
    8. Jennifer

      January 10, 2019 at 12:17 pm

      How many does this recipe serve? Looks delicious

      Reply
      • The Cozy Apron

        January 10, 2019 at 4:47 pm

        Thanks Jennifer! You can find that info in the upper part of the recipe—it serves 4 people, at 3 tacos each. Hope you enjoy! 😉

        Reply
    9. Norma

      March 29, 2019 at 5:22 pm

      Great Baja Tacos !
      Enjoyed by 30 seniors today, everything was great, batter, slaw and sauce.
      Thanks, will do it again!

      Reply
      • The Cozy Apron

        March 29, 2019 at 5:25 pm

        Norma, I'm thrilled to read that—thanks so much for sharing! My heart is full knowing that 30 seniors enjoyed these...nothing more precious. ❤️

        Happy these will be on repeat for you!

        Reply
    10. Popa Dude OB

      May 31, 2019 at 9:25 am

      Made this last night for the first time. First time making Fish tacos at home. Spectacular...Very good...very easy. So good and so easy I have no idea how a restaurant could ever eff this up.

      Yum...will try again.

      Reply
      • The Cozy Apron

        May 31, 2019 at 3:28 pm

        So, so happy to read that! Thanks for sharing with me.

        There's just something about making a recipe like this at home—so often it truly is better than a restaurant! (Cheaper too, with more leftovers as well! 😉 )

        Reply
    11. McKenzie

      July 02, 2019 at 5:59 pm

      I made these tonight. They were super good. Loved the citrusy slaw.

      Reply
      • The Cozy Apron

        July 02, 2019 at 7:20 pm

        McKenzie, thanks so much for sharing! Thrilled you enjoyed the recipe.

        Reply
    12. Summar Warren

      October 28, 2019 at 7:47 am

      I made these last week for an assignment in my food studies class at school, and can I just say, they tasted absolutely delicious and are definitely going to be made at home for a family dinner! This recipe is so easy to follow and extremely informative, Thankyou so much for sharing your wonderful knowledge on food!

      Reply
      • The Cozy Apron

        October 28, 2019 at 11:27 am

        Hi Summar, that is so fun! That course sounds really interesting!

        So glad you the tacos turned out well for you, and that the recipe is a "keeper" for you to also prepare at home. Thanks so much for sharing!

        Reply
    13. Cindy

      June 25, 2020 at 5:43 am

      These were so great! I'm a recipe "tweaker", and I changed nothing on these! I love to cook and had gotten bored and uninspired recently, and nothing has sounded good. So thanks for inspiration and a reboot! We will be making these again. Looking forward to trying more of your recipes. The penne (I think it's penne) w bacon and spinach is next. FIVE STARS! 🙂

      Reply
      • The Cozy Apron

        June 25, 2020 at 4:22 pm

        Cindy, I'm so very happy to read that you had success with the recipe, and didn't find a need to tweak anything, haha!

        I'm honored to have brought a bit of fresh inspiration in with these fish tacos, and truly hope you enjoy many more of my recipes.

        Happy cooking to you!

        Reply
      • Linda Betz

        February 15, 2022 at 3:44 pm

        My kitchen is a mess from making this terrific recipe (oh, not to worry, it's always a mess when I cook) but well worth it. This recipe is so incredibly good. The sauce is perfect. I cheated and used bagged coleslaw cabbage but it worked with the dressing. The fish batter is something I've been craving all my life and that's a long time since I'm old. I never knew a lager would be the perfect addition to a batter? Thank you so much for the recipe and your spice experiments. On to the next TCA one. Love to you. Take good care.

        Reply
        • The Cozy Apron

          February 15, 2022 at 3:57 pm

          Linda, I must confess to you that my kitchen is always a mess when I prepare this recipe! I know there are lots of ingredients, lots of flour, etc. to make things a bit scattered, lol...but I'm glad it was worth the mess, haha! 😂 (And that bagged slaw mix is a terrific way to go, btw.)

          I'm thrilled the batter hit the spot for you. Yes, that lager addition is really nice, gives things some "bubble" and a touch more flavor.

          Happy cooking, my dear, thanks for sharing with me! ❤️

          Reply
    14. Rebecca

      July 03, 2020 at 10:08 am

      Hi Ingrid,

      Love the recipe! Me and my fiance will be using this recipe on Sunday. I'm so excited! I wanted to ask what specific mexican larger you use?

      Reply
      • The Cozy Apron

        July 03, 2020 at 1:49 pm

        Hi Rebecca, very excited you will be preparing this on Sunday—really hope you thoroughly enjoy!

        As far as the beer is concerned, I have a really boring answer, lol, which is pretty much whatever kind I can find at the market I'm in when shopping. There's no specific brand, I'll just use Trader Joe's brand if that's where I'm shopping.

        Frankly, any kind of beer will work, as you're looking for that bit of extra flavor and some carbonation; so I'd honestly suggest simply using what you have on hand or whatever your local store carries. 😉

        Reply
    15. Joe

      July 12, 2020 at 2:05 pm

      Made these the other day. Holy smokes was I impressed. I’m not great in the kitchen but was able to put these together and be thoroughly impressed. The slaw was unreal, and the spicy sauce was just the touch it needed. Will be trying these again for sure. Thanks for sharing Ingrid!!

      Reply
      • The Cozy Apron

        July 12, 2020 at 2:26 pm

        Joe, I'm very excited to read that!

        So glad the recipe turned out for you, and that you enjoyed the flavors of the separate elements within it. (I love that sauce too—wouldn't be the same without it!) 😉

        Reply
    16. EL

      December 18, 2020 at 11:14 am

      Unreal fish tacos! The sauces are amazing! Used pickerel instead of cod as that is what we have. Definitely a repeating recipe!

      Reply
      • The Cozy Apron

        December 18, 2020 at 2:05 pm

        Hi E.L., so glad to read that you enjoyed the recipe so much! That sauce...I must admit that it's probably my favorite part, hehe... 😉

        Thanks for taking some time to come back and share your experience with the recipe. Happy cooking to you!

        Reply
    17. Tonya williamson

      December 28, 2020 at 9:18 am

      Your salsa next to the tacos looks delicious, where is the recipe for that? I plan on making these tacos tonight! Thanks for your help.

      Reply
      • The Cozy Apron

        December 28, 2020 at 11:58 am

        Hi Tonya, you're the second person to ask about that salsa, haha...and funny enough, it's totally store bought! 🙂

        I don't yet have a salsa recipe on my site (looks like perhaps I should do one), but I typically will buy a good organic pico de gallo. I do, however, make my own homemade salsa often...

        I just add roughly chopped tomatoes and onion to my food processor along with a couple cloves of garlic, red pepper flakes or jalapeño, lime juice and lots of cilantro, and give things a whirl just until it's chunky/juicy.

        I add salt to taste (even a pinch of cumin, cayenne or coriander if I'm feeling smoky) and that's it! Hope that gives you some info on how to do it homemade, if you prefer. 😉

        Hope you enjoy the tacos!

        Reply
    18. Janet

      January 13, 2021 at 5:30 pm

      Amazing recipe! Thank you for sharing with the world. Definitely will make again and for
      Company one day when allowed (still in lockdown at Mississauga Canada)

      Reply
      • The Cozy Apron

        January 14, 2021 at 8:56 am

        Glad you enjoyed these tasty tacos, Janet! They're one of our favorite recipes to share with others as well!

        Reply
    19. Camille

      January 29, 2021 at 9:12 am

      I made these last night and they are wonderful But I honestly cannot get the picture of the salsa on this page out of my head. Do you have a recipe for that?

      Reply
      • The Cozy Apron

        January 29, 2021 at 9:27 am

        Hi Camille, so glad to read you enjoyed these yummy tacos!

        As far as the salsa, funny enough, someone else inquired about that in a comment that can be found 2 above yours...please see my response for info. 😉

        Happy cooking to you, Camille!

        Reply
    20. Sarah

      July 11, 2021 at 5:51 am

      These look amazing. Can they be adjusted to gluten-free? I was wondering how cornstarch would work or gluten-free flour?

      Reply
      • The Cozy Apron

        July 11, 2021 at 9:23 am

        Thanks Sarah, they are, indeed, super tasty!

        I think you could got the route of cornstarch and have pretty darned good results. This should create a light, crisp outer crust, while being gluten-free.

        Hope you enjoy these if you give 'em a try! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Zucchini Fritters
    • Cajun Shrimp Pasta
    • Burrata Recipe
    • Brioche French Toast Casserole

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2022 The Cozy Apron