Baja Fish Tacos

Our homemade Baja Fish Tacos are just as good as any San Diego taco stand and ready in 30 minutes! They are loaded with crispy lightly battered and fried fish, crunchy cabbage, pico de gallo, and the best creamy fish taco sauce with plenty of lime juice squeezed over the top.

I’m from California and so I can say with authority that if you have never had a really good fish taco, you have been missing out. But you don’t have to travel to San Diego to get the best fish tacos when they really are very simple to make at home.

The fish taco is to San Diego what the Deep Dish Pizza is to Chicago, Philly Cheese Steak is to Philadelphia, and the Lobster Roll is to Maine.

Even if you don’t consider yourself much of a fish person, you should really give these Baja fish tacos a try. They don’t taste “fishy” at all, thanks to using a firm white fish that is coated in a wonderfully spiced batter before being fried crispy in a pan of oil.

We love all kinds of Mexican food at our house! Some of our other favorites for serving with these tacos are Horchata (a creamy cinnamon rice drink you almost always see at a taqueria) with Tres Leches Cake for dessert!

Why Our Family Loves Fish Tacos

• Made with simple ingredients, it works with many types of fish and even picky eaters who claim they “don’t like fish” rave about it.
• You can use any of your favorite fillings. Add sliced jalapenos for more spice! Use a mango salsa or pineapple salsa for a fruity twist!
• This simple baja fish tacos recipe tastes super fresh and is perfect for Taco Tuesday or a quick weeknight dinner.

Baja Fish Tacos ingredients

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Fish Tacos

• Fish – Use cod halibut, tilapia, mahi mahi, or another firm white fish.
• Coating – Use all-purpose flour, panko breadcrumbs, and baking powder for the base of the coating for the fish.
• Seasoning – To flavor the coating, use chili powder, ground cumin, kosher salt, ancho chili powder, garlic powder, onion powder, and cayenne pepper.
• Egg – To make the batter.
• Ginger Ale – Ginger ale sprite, beer, or soda water will work for making the batter. (I used ginger ale, but beer is more authentic to make a beer batter.)
• Oil – Vegetable oil for frying
• Tortillas – Corn tortillas are the more traditional choice for Mexican dishes. You can use flour or whole-wheat tortillas if you prefer.

Baja Sauce for Fish Tacos

• Sour Cream and Mayonnaise – This is for the base of the sauce to give it a slightly tart flavor. You can use plain Greek yogurt instead of sour cream if you prefer.
• Lime Juice – Use fresh lime juice for the best flavor.
• Seasoning – Use ground cumin, garlic powder, cayenne pepper, and kosher salt to season the sauce.

How to make this Baja Fish Tacos Recipe

It’s so easy to make this Baja fish tacos recipe! All you really need is a cast iron skillet or other deep, wide pan for frying the fish in about an inch of oil and some tongs for turning the fish pieces so both sides can get golden brown and crispy.

1. Make sauce. Whisk the ingredients for the fish taco sauce together, then cover, and refrigerate until ready to use.
2. Slice fish. Cut the fish into ¾-inch wide strips that are about 4 inches long (no need to be exact, but you don’t want them much bigger than this). Pat the fish dry on all sides with a paper towel as this will help the batter stick to the fish better.
3. Make batter. In a large bowl, combine the flour, breadcrumbs, baking powder, chili powder, cumin, salt, ancho chili powder, garlic powder, onion powder, cayenne pepper, egg, and ginger ale. Mix together to make a batter for the fish.
4. Coat fish. Add the strips of fish to the batter and use a spatula to gently stir it all to coat the fish evenly in the thick batter.

6. Heat oil. Pour enough oil into a large skillet to fill it about 1 inch deep, then heat it over medium-high heat to 375 degrees F. It is helpful to have a good candy thermometer (affiliate link) to monitor the temperature of the oil.
7. Fry fish. When the oil is hot, add strips of the battered fish a few at a time, working in batches, and fry until golden brown, flipping the fish halfway through to cook evenly on both sides. 
8. Cool. Transfer to a cooling rack set over a paper towel-lined baking sheet to catch the excess oil.

9. Prepare tortillas. Warm the tortillas in the microwave by placing a few at a time between damp paper towels and microwaving for 45 seconds. Repeat with the remaining tortillas until they are all warmed. Keep them warm by covering them with a towel. Alternatively, you can fry the tortillas to warm them by heating a teaspoon of oil in another pan over medium heat, then frying each tortilla for 20 seconds on each side until it is soft and golden, but not crispy. You will need to add a little more oil after every other tortilla until you have warmed them all.
10. Assemble. Assemble the fish tacos by adding the fried fish to two tortillas, doubled up. Top with the shredded cabbage, pico de gallo, the fish taco sauce (I spoon it into a Ziploc bag and snip off the end so I can squeeze it on in squiggles), chopped cilantro, and sliced avocado, if desired. Serve with lime wedges for squeezing over the top.

Tips for Success

• The most authentic Baja fish tacos use beer for the liquid in the batter, but I don’t usually have it on hand since we don’t drink. Instead I used ginger ale and it worked out great! You could also sub Sprite or soda water instead. The carbonation aerates the batter for alight, crispy coating.
• I always double up the warm corn tortillas and serve these with my favorite pico de gallo and plenty of fresh, chopped cilantro.
• You can’t have Baja fish tacos without crunchy, thinly sliced cabbage slaw and a tangy, creamy white sauce! I fill a Ziploc bag with the sauce and snip off one end to drizzle it over the tacos for a great presentation.
• Use fresh lime wedges on the side! That hit of citrus is the perfect finish and an absolute must!

Recipe FAQs

More Delicious Mexican Food

• Grilled Pork Tacos al Pastor
• Easy Mexican Restaurant-Style Salsa
• Authentic Carne Asada
• Horchata (Mexian Drink)
• The BEST Chicken Tacos

Print Pin Rate

Battered Baja Fish Tacos

4.97 from 28 votes

Amy Nash

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

These Baja Fish Tacos are loaded with crispy fried fish, crunchy cabbage, pico de gallo, and a creamy fish taco sauce with plenty of lime juice squeezed over the top. All wrapped up in corn tortillas, this San Diego, California favorite is sure to be a hit in your home!

Ingredients

  

123

Fish Tacos

• ▢ 1 ½ pounds cod, halibut, tilapia, mahi mahi, or other firm white fish
• ▢ 1 cup all-purpose flour
• ▢ 1 cup panko breadcrumbs
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ancho chili powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 egg
• ▢ 1 ½ cups ginger ale, sprite, beer, or soda water
• ▢ Vegetable Oil, for frying
• ▢ 15 small corn tortillas

Fish Taco Sauce

• ▢ 1 cup sour cream, or Greek yogurt
• ▢ ¾ cup mayonnaise
• ▢ 2 tablespoons lime juice
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon cayenne pepper
• ▢ ¼ teaspoon kosher salt

Garnish

• ▢ pico de gallo
• ▢ shredded cabbage
• ▢ lime wedges
• ▢ chopped cilantro
• ▢ avocados

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Instructions

 

• Whisk the ingredients for the fish taco sauce together, then cover, and refrigerate.
  1 cup sour cream,, ¾ cup mayonnaise, 2 tablespoons lime juice, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon kosher salt
• Make the pico de gallo, shred the cabbage, and wash and chop cilantro leaves.
• To make the fish tacos, start by slicing the fish into ¾-inch wide strips that are about 4 inches long (no need to be exact, but you don’t want them much bigger than this). Pat the fish dry on all sides with a paper towel.
  1 ½ pounds cod, halibut, tilapia, mahi mahi, or other firm white fish
• In a large bowl, combine the flour, breadcrumbs, baking powder, chili powder, cumin, salt, ancho chili powder, garlic powder, onion powder, cayenne pepper, egg, and ginger ale. Mix together to make a batter for the fish.
  1 cup all-purpose flour, 1 cup panko breadcrumbs, 1 ½ teaspoons baking powder, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, ½ teaspoon ancho chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 egg, 1 ½ cups ginger ale, sprite, beer, or soda water
• Add the strips of fish to the batter and use a spatula to gently stir it all to coat the fish evenly in the thick batter.
• Pour enough oil into a large skillet to fill it about 1 inch deep, then heat it over medium-high heat to 375℉ (191℃). It is helpful to have a good candy thermometer (affiliate link) to monitor the temperature of the oil.
  Vegetable Oil,
• When the oil is hot, add strips of the battered fish a few at a time, working in batches, and fry until golden brown, flipping the fish halfway through to cook evenly on both sides. Transfer to a cooling rack set over a paper towel-lined baking sheet.
• Warm the tortillas in the microwave by placing a few at a time between damp paper towels and microwaving for 45 seconds, then repeating with the remaining tortillas until all are warmed. Keep them warm by covering them with a towel. Alternatively, you can fry the tortillas to warm them by heating a teaspoon of oil in another pan over medium heat, then frying each tortilla for 20 seconds on each side until it is soft and golden, but not crispy. You will need to add a little more oil after every other tortilla until you have warmed them all.
  15 small corn tortillas
• Assemble the fish tacos by adding the fish to two tortillas, doubled up. Then top with the shredded cabbage, pico de gallo, the fish taco sauce (I spoon it into a Ziploc bag and snip off the end so I can squeeze it on in squiggles), chopped cilantro, and sliced avocado, if desired. Serve with lime wedges for squeezing over the top.
  pico de gallo, shredded cabbage, lime wedges, chopped cilantro, avocados

Notes

• Storage: These Baja Fish Tacos are best enjoyed fresh. If you need to store them, put the pieces of battered and cooked fish in an airtight container and store them in the refrigerator for up to 3 days. Reheat in an air fryer or in the oven to keep the batter crisp. Store the cabbage slaw and salad in the refrigerator separately from the sauce to keep it crisp.
• Variation: Add chipotle pepper or a dash of hot sauce to the tacos for extra heat.
• Pico De Gallo – Fresh Pico De Gallo is best, but you can use store-bought in a pinch.
• Avocado – Serve sliced or chopped avocado on the side, or some Homemade Guacamole if you prefer.

 

Nutrition

Calories: 642kcal | Carbohydrates: 58g | Protein: 29g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 985mg | Potassium: 728mg | Fiber: 5g | Sugar: 8g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 206mg | Iron: 4mg

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