Crispy, fresh, coastal flavors
These Baja fish tacos are everything you love about coastal street food—crispy battered fish, crunchy cabbage slaw, and a creamy, zesty white sauce all wrapped in warm tortillas. They’re light yet satisfying, packed with bold flavor, and perfect for quick weeknight dinners or casual gatherings with friends. Best of all, they come together fast, making them ideal for busy days when you still want something exciting and homemade. With simple ingredients and easy steps, this recipe brings restaurant-style Baja fish tacos straight to your kitchen—no deep-frying expertise required.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 (8–10 tacos)
📝 Ingredients List
Fish
- 1½ lbs white fish fillets (cod, tilapia, or halibut)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ cup all-purpose flour
- ¾ cup cold beer (or sparkling water)
- Vegetable oil, for frying
Slaw
- 2 cups shredded green cabbage
- ½ cup shredded purple cabbage
- ¼ cup chopped cilantro
- Juice of 1 lime
- Salt to taste
Baja White Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1–2 tablespoons hot sauce (to taste)
For Serving
- Small corn or flour tortillas
- Extra cilantro
- Lime wedges
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or deep pan
- Mixing bowls
- Whisk
- Tongs
- Paper towels
- Measuring cups & spoons
🌮 Step-by-Step Beginner-Friendly Instructions
- Make the sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, and hot sauce. Refrigerate to let flavors blend ❄️.
- Prepare the slaw: Toss cabbage, cilantro, lime juice, and salt until lightly coated. Set aside.
- Season the fish: Pat fish dry and cut into strips. Season with salt, pepper, garlic powder, and paprika.
- Mix the batter: In a bowl, whisk flour and cold beer until smooth. Batter should be slightly thick but pourable 🥣.
- Fry the fish: Heat oil to medium-high. Dip fish into batter and carefully fry 2–3 minutes per side until golden and crispy. Drain on paper towels 🔥.
- Warm tortillas: Heat tortillas in a dry pan or microwave until soft.
- Assemble tacos: Add fish to tortillas, top with slaw, drizzle with Baja sauce, and finish with fresh cilantro and lime 🍋.
💡 Pro Tips
- Extra crisp: Make sure your oil is hot before frying—cold oil makes soggy fish.
- No beer option: Sparkling water works just as well for a light, crispy batter.
- Keep warm: Place cooked fish on a baking sheet in a 200°F oven while frying the rest.
- Storage: Store leftovers separately; reheat fish in the oven or air fryer.