Baja Fish Tacos

Baja Fish Tacos are a crunchy, light, flavorful taco recipe. The crunchy white fish, combined with the delicious slaw and amazing sauce, results in a mouthwatering taco recipe that you’ll revisit time and time again.

What are Baja Fish Tacos

Baja Fish Tacos are a beloved taco dish. What sets them apart is their vibrant toppings. This recipe has so many flavor profiles, making it delicious and easy, which everyone will love!

If you love this recipe, check out my other amazing at-home recipes, like Filet O Fish Copycat, Tacos Al Pastor

Why everyone loves this recipe

  • It’s a crowd-pleaser- Who doesn’t love tacos, and who doesn’t love crispy fish? If you’re looking for a dish to make for your family or friends, this is a great option!
  • It’s fresh and light- The excellent cabbage combined with the delicious crema makes for a taco that would leave you feeling heavy. No fried foods? No problem! Make this dish with grilled fish, too! Either way, you’ll be proud to eat and serve this colorful taco that is filled with nutrients and packed with flavor

What Kind of Fish can I use for this recipe?

While the traditional choice for Baja fish tacos is firm white fish like cod or halibut, you can use any type of fish you prefer. Tilapia, mahi-mahi, or even shrimp work well too.

Can I make this recipe ahead of time?

While the fish is best served fresh and crispy, you can prepare the toppings and warm the tortillas ahead of time to save on prep time. If you need to fry the fish in advance, you can go ahead and reheat it in the oven just before serving to maintain its crispiness.

Are there any side dishes that pair well with Baja fish tacos?

Certainly! Classic side dishes like Mexican rice, black beans, or a refreshing cucumber salad complement the flavors of Baja fish tacos beautifully. You can also serve them with chips and guacamole for a complete meal.

How long will leftover fish tacos keep in the fridge?

A: While it’s best to enjoy them fresh, leftover fish tacos can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the tortillas and fish in a skillet over medium heat until heated through.

Tips for making the perfect Tacos

– For a lighter alternative, you can grill the fish instead of frying it. Simply season the fish with salt, pepper, and a squeeze of lime juice before grilling until cooked through.

– Get creative with your toppings! Try adding pickled red onions, mango salsa, or additional herbs for a unique twist.

– If you’re short on time, you can use store-bought crispy fish fillets or fish sticks as a shortcut.

Baja Fish Tacos

Baja Fish Tacos

Delicious, crunchy, baja fish tacos

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Prep Time 15 minutes Cook Time 20 minutes

Course dinnerCuisine American, Mexican, Latin

Calories 385 kcal


For the Fish

  • 1 lb White Fish cod, snapper or halibut is my favorite
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup all purpose flour

For the batter

  • cup all-purpose flour
  • 1 large egg
  • ¼ cup cornstarch
  • 1 tbsp paprika
  • 2 tsps salt
  • 2 tsps onion powder
  • 2 tsps garlic powder
  • 1 tsp pepper
  • 14 ounces beer sparkling water

For the Slaw

  • ½ cup red cabbage sliced
  • ½ cup green cabbage sliced
  • ½ cup tomato diced
  • ½ cup white onion diced
  • 2 small jalapenos diced
  • ¼ cup cilantro chopped
  • ½ juice lime
  • 2 tbsps sour cream
  • 2 teaspoons salt
  • 1 tsp sugar
  • ½ tsp pepper

For the Sauce

  • ½ cup mayo
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ cup ketchup or sriracha
  • ½ juice lime
  • 2 tsp salt
  • 1 tsp pepper
  • tortilla for serving
  • oil for frying


  • Prepare the Slaw: In a large mixing bowl, combine the shredded cabbage, chopped tomatoes, diced onions, jalapenos chopped cilantro, sour cream, lime juice, salt, and pepper. Toss until evenly coated. Cover and refrigerate the slaw.
  • Prepare the Crema: Blend together sour cream, ketchup, lime juice, cilantro, mayo and salt and pepper. Blend until smooth.
  • Prepare the Fish: Cut the fish fillets into small, manageable pieces. Season with salt and pepper.
  •  Prepare the Beer Batter: In a mixing bowl, whisk together the flour, cornstarch, and spices. Then, add the egg and whisk. Slowly pour in beer or sparkling water until a smooth, fizzy batter forms. Add more liquid if you need it. Your batter should be light.
  • Coat the Fish: Dip each piece of fish into flour and then into beer batter, ensuring it's fully coated. Allow any excess batter to drip off before frying the fish in the hot oil.
  • Fry the Fish: Heat vegetable oil in a skillet over medium-high heat. Once the oil is hot 350 °F, carefully add the coated fish pieces, ensuring the pan is not overcrowded. Fry until golden brown and crispy, about 2-3 minutes per side. Transfer the cooked fish to a plate lined with paper towels to drain excess oil.
  • Warm the Tortillas In the same skillet or on a griddle, warm the corn tortillas for about 30 seconds on each side until they are soft and hot.
  • Assemble the Tacos: Take a warm tortilla and layer it with crema, shredded cabbage, Top with a piece of crispy fish and add more crema.

Keyword Fish Sandwich, Filet O Fish, tacos, baja, cod

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