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A serving of delicious Baja-style fish tacos, garnished with fresh cilantro and lime.

Proven Way to Grow Your Fish Tacos (Baja Style)

These Baja-style fish tacos offer a perfect blend of crispy fish, fresh toppings, and a zesty sauce, creating a vibrant and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 1 lb firm white fish fillets such as cod, tilapia, or mahi-mahi
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.75 cup cold beer
  • 2 cups vegetable oil for frying
For the Tacos
  • 12 corn tortillas
  • 2 cups shredded cabbage
  • 1 cup pico de gallo
  • 1 diced avocado
  • 4 lime wedges

Equipment

  • Large skillet or Dutch oven
  • Wire rack

Method
 

Prepare the Fish
  1. Pat the fish fillets dry and cut them into 2-inch wide strips.
  2. In a bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and pepper.
  3. Gradually whisk in the cold beer until you have a smooth batter.
  4. Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
Cook the Fish
  1. Dip each fish strip into the batter, ensuring it's fully coated.
  2. Carefully place battered fish into the hot oil, frying in batches for 3-4 minutes per side until golden brown and cooked through.
  3. Remove fish with a slotted spoon and place on a wire rack to drain excess oil.
Assemble the Tacos
  1. Warm the corn tortillas according to package instructions.
  2. Fill each tortilla with a piece of battered fish, shredded cabbage, pico de gallo, and diced avocado.
  3. Serve immediately with lime wedges and your favorite hot sauce or crema.

Notes

For an extra kick, add a pinch of cayenne pepper to the fish batter. You can also make a simple crema by mixing sour cream or Greek yogurt with lime juice and a dash of hot sauce.