Can I use frozen fish?

Yes! Just thaw it completely and pat it dry before battering so the coating sticks properly.

Can I bake the fish instead of frying?

Absolutely. Bake at 425°F for about 12–15 minutes, flipping halfway through. It won’t be quite as crispy, but still delicious.

How should I store leftovers?

Store fish, slaw, and sauce separately in airtight containers. Reheat the fish in the oven or air fryer to keep it crisp.

What sides go with Baja Fish Tacos?

Mexican rice, black beans, chips with mango salsa—or honestly, just a cold margarita.

Baja Fish Tacos: 7 Easy Tricks for Crispy Perfection

Description

Crispy, golden, and bursting with fresh flavor, these Baja Fish Tacos combine beer-battered cod, zesty citrus slaw, and a smoky chipotle mayo for the ultimate taco-night favorite. They’re easy to make, irresistibly crunchy, and taste like a seaside vacation in every bite.

Ingredients

Scale

For the Fish Tacos:

1 package small tortillas (flour or corn)
2 lbs fresh cod (or tilapia, halibut, snapper, or salmon)
Canola oil for frying

For the Beer Batter:

1 cup all-purpose flour
½ cup panko bread crumbs
12 oz light beer (like Miller Lite)
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
½ tsp salt
Optional: black pepper or cayenne for extra spice

For the Citrus Slaw:

2 cups coleslaw mix
½ cup chopped cilantro
2 tbsp fresh lime juice
2 tbsp pineapple juice
⅛ tsp salt

For the Chipotle Mayo:

½ cup mayonnaise
1 tsp honey
1 tsp adobo sauce

Optional Garnishes:

Fresh cilantro
Sliced avocado
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Slaw: In a medium bowl, mix coleslaw mix, cilantro, lime juice, pineapple juice, and salt. Refrigerate while you prepare the rest.
Make the Chipotle Mayo: Combine mayonnaise, honey, and adobo sauce in a small bowl. Stir until smooth and refrigerate.
Cut the Fish: Slice the fish into strips for even frying.
Mix the Batter: In a large bowl, whisk flour, panko, beer, and seasonings until smooth.
Heat the Oil: Pour 1–2 inches of oil into a skillet and heat to 350°F.
Fry the Fish: Dip each piece of fish into the batter, then fry until golden and cooked through (internal temp 145°F). Drain on a wire rack.
Assemble the Tacos: Layer fried fish in tortillas, top with citrus slaw, avocado slices, and drizzle chipotle mayo over the top.
Serve: Garnish with cilantro and lime wedges, and serve immediately for the best crunch

Notes

Make Ahead Tip: The slaw and sauce can be made up to 24 hours in advance.
Oil Tip: Keep oil at a steady 350°F for perfectly crisp fish.
Alternative Option: For a lighter version, bake the fish at 425°F for 12–15 minutes, flipping halfway through.
Pairing Idea: Serve with Mexican rice, black beans, or mango salsa for a complete meal.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main course
Method: Frying
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tacos
Calories: 520 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 28 g
Saturated Fat: 4 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 65 mg