Imagine the warm breeze of the coast, a hint of citrus in the air, and a plate full of vibrant, flavor-packed tacos waiting to be devoured.
Baja Fish Tacos bring that laid-back beach vibe right to your table, combining crispy golden fish, tangy citrus slaw, creamy chipotle mayo, and buttery avocado slices—all wrapped up in a soft corn tortilla.
It’s a dish that feels like a mini vacation with every bite. Whether you’re cooking for your family or entertaining guests, these tacos deliver both comfort and a kick of adventure. They’re fun to assemble, joyful to eat, and guaranteed to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Flavor Explosion: Smoky, spicy, tangy, and sweet all in one bite.
- Crowd-Pleaser: Perfect for sharing—everyone builds their own taco just the way they like it.
- Balanced and Satisfying: Crispy fish, fresh slaw, creamy sauce, soft tortillas. A harmony of textures.
- Surprisingly Simple: Made with common ingredients and easy steps.
Baja Fish Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: Makes 8-10 tacos
- Equipment: Mixing bowls, whisk, skillet, wire rack, tongs, paper towels
Ingredients
For the Fish:
- 1 1/2 – 2 pounds fresh cod, sliced – A mild, flaky white fish that crisps beautifully when fried.
- 1 cup all-purpose flour – Forms the base of the batter for a light and crispy coating.
- 1/2 cup panko bread crumbs – Adds extra crunch to the batter.
- 12 ounces light beer – Creates a bubbly batter that fries up airy and crisp.
- 1 teaspoon cumin – Adds earthy warmth.
- 1 teaspoon garlic powder – Brings a savory depth.
- 1 teaspoon onion powder – Enhances flavor with a touch of sweetness.
- 1 teaspoon chili powder – Offers a smoky kick.
- 1 teaspoon salt – Essential for seasoning.
For the Citrus Slaw:
- 2 cups cole slaw mix – A crunchy, colorful veggie base.
- 1/2 cup chopped cilantro – Bright, fresh, and herby.
- 2 Tablespoons lime juice – Tangy and zesty.
- 2 Tablespoons pineapple juice – Adds a sweet tropical note.
- 1/8 teaspoon salt – Rounds out the slaw flavors.
For the Chipotle Mayo:
- 1/2 cup mayonnaise – Creamy base.
- 1 teaspoon honey – A touch of sweetness.
- 1 teaspoon adobo sauce – Smoky heat from chipotle peppers.
Other:
- 2 cups canola oil – For frying.
- 1 package white corn tortillas – Soft and slightly nutty.
- 1-2 avocados, thinly sliced – Rich, buttery topping.
Instructions
- Make the Slaw: In a small bowl, mix the cole slaw mix, chopped cilantro, lime juice, pineapple juice, and salt. Toss well and set aside to let the flavors mingle.
- Mix the Chipotle Mayo: Stir together mayo, honey, and adobo sauce until smooth and creamy. Refrigerate until ready to use.
- Prep the Fish: Slice cod into 1×2 inch pieces and pat them dry with a paper towel to ensure crispiness when frying.
- Make the Batter: In a mixing bowl, combine flour, panko, cumin, garlic powder, onion powder, chili powder, and salt. Slowly whisk in the beer until smooth.
- Heat the Oil: Pour canola oil into a skillet about 1 inch deep and heat over medium-high until it reaches 350°F (175°C).
- Fry the Fish: Dip each piece of fish into the batter, let the excess drip off, then gently place into hot oil. Fry for 2 minutes per side or until golden and the internal temp hits 145°F. Drain on a wire rack.
- Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.
- Assemble Tacos: Layer fried fish, slaw, and avocado slices on each tortilla. Drizzle with chipotle mayo and garnish with extra cilantro if desired.
Variations to Try
- Make it Gluten-Free: Use rice flour and gluten-free panko.
- Grilled Option: Skip the batter and grill the fish with a seasoning rub.
- Tropical Twist: Add mango chunks to the slaw for extra sweetness.
- Spicier Kick: Add minced jalapeño to the mayo or slaw.
Storing Leftovers & Reheating
- Fish: Store fried fish in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 375°F until crisp.
- Slaw & Sauce: Keep in separate containers for up to 3 days.
- Tortillas: Store wrapped in a towel or container to keep them soft.
Pro Tips
- Use very cold beer for a crispier batter—chill your mixing bowl, too.
- Don’t overcrowd the pan when frying; give the fish space to crisp.
- Add a pinch of sugar to the slaw if your pineapple juice isn’t sweet enough.
- Warm tortillas right before serving to prevent tearing.
- Double the chipotle mayo if you love sauce—it’s great on sandwiches too!
These Baja Fish Tacos are a surefire way to brighten up any mealtime. They pack big flavor into every bite, yet come together with ease. Once you try them, they’ll become a go-to favorite for casual dinners or fun gatherings. So grab some fresh fish
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Baja Fish Tacos
- Total Time: 35 minutes
- Yield: 8-10 tacos 1x
Ingredients
Scale
For the Fish:
- 1 1/2 – 2 lbs fresh cod, sliced
- 1 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 12 oz light beer
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp salt
For the Citrus Slaw:
- 2 cups cole slaw mix
- 1/2 cup chopped cilantro
- 2 tbsp lime juice
- 2 tbsp pineapple juice
- 1/8 tsp salt
For the Chipotle Mayo:
- 1/2 cup mayonnaise
- 1 tsp honey
- 1 tsp adobo sauce
Other:
- 2 cups canola oil
- 1 package white corn tortillas
- 1–2 avocados, sliced
Instructions
- Make the Slaw: In a small bowl, mix the cole slaw mix, chopped cilantro, lime juice, pineapple juice, and salt. Toss well and set aside to let the flavors mingle.
- Mix the Chipotle Mayo: Stir together mayo, honey, and adobo sauce until smooth and creamy. Refrigerate until ready to use.
- Prep the Fish: Slice cod into 1×2 inch pieces and pat them dry with a paper towel to ensure crispiness when frying.
- Make the Batter: In a mixing bowl, combine flour, panko, cumin, garlic powder, onion powder, chili powder, and salt. Slowly whisk in the beer until smooth.
- Heat the Oil: Pour canola oil into a skillet about 1 inch deep and heat over medium-high until it reaches 350°F (175°C).
- Fry the Fish: Dip each piece of fish into the batter, let the excess drip off, then gently place into hot oil. Fry for 2 minutes per side or until golden and the internal temp hits 145°F. Drain on a wire rack.
- Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.
- Assemble Tacos: Layer fried fish, slaw, and avocado slices on each tortilla. Drizzle with chipotle mayo and garnish with extra cilantro if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
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