Baja-Style Fish Tacos

Born on the coasts of Baja California, these fish tacos became a beloved street-food staple before crossing north. Crisp beer-battered white fish tucks into warm corn tortillas with cool shredded cabbage and a tangy sour cream drizzle.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 620 cal
• 32g protein
• 48g carbs
• 32g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb skinless white fish fillets (cod or halibut)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 3/4 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 cup cold Mexican lager beer
• 3 cups vegetable oil
• 12 corn tortillas
• 1/2 small head green cabbage
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 3 limes
• 1/4 cup fresh cilantro
• 1/2 cup mild salsa roja or pico de gallo

Instructions

1. 1Pat the fish dry with paper towels. Cut into finger-size strips about 1 inch wide and 3 inches long. Season all over with salt and a few grinds of black pepper; set aside while you build the batter and toppings.
2. 2In a medium bowl whisk together the flour, cornstarch, baking powder, garlic powder, cayenne, and remaining salt. Pour in the cold beer and whisk just until a smooth, thick batter forms—small lumps are fine. Let the batter rest 10 minutes so the flour hydrates and the coating fries lighter.
3. 3Finely shred the cabbage into thin ribbons and place in a bowl. Juice one lime over the cabbage, add half the chopped cilantro, and toss. Taste and add a pinch more salt if needed; keep cool.
4. 4Stir the sour cream, mayonnaise, juice of one lime, and salt together until smooth for the crema. Thin with a teaspoon of water if it is too stiff to drizzle. Chop the remaining cilantro and cut the last lime into wedges.
5. 5Pour the oil into a deep, heavy skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F, or a drop of batter sizzles and floats immediately.
6. 6Working in batches of 4–so the oil stays hot, dip each fish strip fully in the batter, let excess drip off for a second, and lower gently into the oil. Fry 3 to 4 minutes, turning once, until the crust is deep golden and crisp and the fish flakes easily.
7. 7Lift the fish onto a wire rack set over a sheet pan (or paper towels) and sprinkle lightly with salt while still hot. Return the oil to 350°F between batches and continue until all the fish is fried.
8. 8While the last batch fries, warm the tortillas: stack them, wrap in a clean kitchen towel, and microwave 45–60 seconds, or heat each tortilla 20–30 seconds per side in a dry skillet until pliable and lightly toasted in spots.
9. 9To assemble, lay two warm tortillas slightly overlapping for each taco (or use one sturdy tortilla). Place 1–hot fish down the center.
10. 10Top with a generous pinch of the lime cabbage, a spoonful of salsa, and a drizzle of crema. Finish with a scatter of remaining cilantro and a squeeze of fresh lime. Serve immediately while the batter is still shatter-crisp.