Fresh and irresistibly zesty, my Baja fish tacos are the perfect meal to tuck into when a classic, west coast-style beach meal is what you crave. Beer battered cod is fried until crispy and golden, stuffed into corn tortillas, then topped with a refreshing citrus slaw and a spicy garlic-lime sauce!
A Classic Taste of the California Beach Scene
Living in California definitely comes with perks, among them the sunshine and the opportunity to enjoy some of the delicious offerings of our food scene.
The beach communities of California are known for their fresh seafood offerings, filling the bellies of hungry surfers and beach goers after a long day in the water...
Baja fish tacos are one of our favorite “grab-n-go” meals to enjoy.
They have that utterly mouthwatering and irresistible flavor from the combination of beer battered, crispy fried fish, a cool slaw for brightness, plus a creamy sauce to douse over everything.
So if you've ever wanted to be able to enjoy these tasty fish tacos without having to make your way out to California, then my Baja fish taco recipe is definitely one to try.
It's a quintessential taste of the California beach scene that you can enjoy anytime (rain or shine!), made from scratch in your own kitchen.
My Recipe for Baja Fish Tacos with Citrus Slaw and Spicy Garlic-Lime Sauce
Because the fish used in Baja fish tacos is 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 the bill perfectly.
Halibut is wonderful too, but it's 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 (and most cost-effective) choice for preparing fish tacos, in my opinion.
Baja fish tacos also traditionally come complete with a fresh slaw, of course. It's what offers a zesty balance of flavor, and a crunch!
For my recipe, I love a simple combination of thinly sliced green and red cabbage tossed with a bit of olive oil or avocado oil, some fresh citrus juice, and a sprinkle of a few other simple ingredients to round things out.
And that irresistibly savory sauce that makes each bite of a Baja fish taco so extra enticing...?
Adding in lots of garlic, a hint of lime, and a sprinkle (or two, or three!) of cayenne gives the sauce zip and spice, making these Baja fish tacos extra flavorful.
Here's a sneak peek at my Baja Fish Taco recipe: (or just jump to the full recipe...)
- To get started, I cut my white fish into short strips or bite-size chunks, and marinate it in a simple seasoning to impart even more flavor before frying.
- Next, I prepare the garlic-lime sauce by adding all of the ingredients to a food processor and processing until smooth and creamy. (I like to pour this into a squeeze bottle to make it easy to drizzle over top of the fish tacos, but a bowl is fine as well.)
- Then, I prepare the citrus slaw by adding all of the ingredients to a bowl, tossing to combine, and placing into the fridge to keep cool and crisp.
- Next, I prep the simple beer batter and bring my oil up to temperature (about 365°).
- Then, I dip each piece of fish into the batter and carefully fry (in batches) for a few minutes until golden-brown and crunchy.
- To serve, I add a layer of crispy-fried fish into a couple of warm corn tortillas, add some citrus slaw and garlic-lime sauce, and to enjoy with extra cilantro and a squeeze of lime!
Recipe
Baja Fish Tacos
by Ingrid Beer
These fresh and delicious Baja fish tacos are filled with beer-battered cod, tangy citrus slaw and spicy garlic-lime sauce!
Category: Entree
Cuisine: Mexican
Yield: 12 Baja fish tacos
Nutrition Info: 422 calories per taco
Prep Time: 1 hour
Cook time: 25 minutes
Total time: 1 hour 25 minutes
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, sliced radishes, lime wedges for garnish
Spicy Garlic-Lime 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
- Begin by gathering and prepping all of your spicy garlic-lime sauce ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the sauce, place all ingredients into a food processor and processing until smooth and well blended. Pour into a bowl, or into a squeeze bottle, ideally, and keep chilled until ready to use.
- Next, gather and prep all of your citrus slaw ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your citrus slaw dressing, whisk 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 with the cabbage/cilantro mixture. Keep chilled until ready to use.
- Next, gather and prep all of your fish taco ingredients according to the ingredient list above to have ready and organized for use.
- 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 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 to 4 cups worth), 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 for a 3-4 minutes, or until golden-brown.
- To assemble the Baja fish tacos, 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.
Tips & Tidbits for Baja Fish Tacos recipe:
- 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 slaw prepped and cold, as well as your sauce and any other finishing touches.
- Firm, flaky white fish is best: Cod is a cost-effective and perfect choice for these fish tacos, because 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. 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 beer batter just before frying: I find that gently whisking the beer into the seasoned flour just before frying creates a crispier batter, because the carbonation is still very fresh. You can prepare the batter ahead of time, but know that it may “flatten” a bit.
- Tasty toppings for Baja fish tacos: 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 fish tacos: 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.
Craving more cozy south-of-the-border recipes? Check out these Beef Street Tacos, these Shrimp Tacos, these Steak Tacos, or these Shrimp Tostada Bites!
Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!
Daniella
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. ❤️
The Cozy Apron
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!
Michelle
Are you sharing your recipe for the beautiful salsa shown in the above pictures? Looks wonderful!
The Cozy Apron
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!
Cyndi
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!
The Cozy Apron
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!
JoJo
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.
The Cozy Apron
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.
Jennifer
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.
The Cozy Apron
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!
Ashley
Are they really spicy, I can’t handle spice very well
The Cozy Apron
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!
J Otten
yummy fish tacos. I will definitely keep this recipe on hand.
The Cozy Apron
Hi J, so glad you enjoyed! 🙂
Jennifer
How many does this recipe serve? Looks delicious
The Cozy Apron
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! 😉
Norma
Great Baja Tacos !
Enjoyed by 30 seniors today, everything was great, batter, slaw and sauce.
Thanks, will do it again!
The Cozy Apron
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!
Popa Dude OB
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.
The Cozy Apron
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! 😉 )
McKenzie
I made these tonight. They were super good. Loved the citrusy slaw.
The Cozy Apron
McKenzie, thanks so much for sharing! Thrilled you enjoyed the recipe.
Summar Warren
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!
The Cozy Apron
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!
Cindy
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! 🙂
The Cozy Apron
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!
Linda Betz
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.
The Cozy Apron
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! ❤️
Rebecca
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?
The Cozy Apron
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. 😉
Joe
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!!
The Cozy Apron
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!) 😉
EL
Unreal fish tacos! The sauces are amazing! Used pickerel instead of cod as that is what we have. Definitely a repeating recipe!
The Cozy Apron
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!
Tonya williamson
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.
The Cozy Apron
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!
Janet
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)
The Cozy Apron
Glad you enjoyed these tasty tacos, Janet! They're one of our favorite recipes to share with others as well!
Camille
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?
The Cozy Apron
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!
Sarah
These look amazing. Can they be adjusted to gluten-free? I was wondering how cornstarch would work or gluten-free flour?
The Cozy Apron
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! 🙂