If you’ve ever dreamed of sitting beachside with a taco in one hand and a cool drink in the other—this is your recipe. My Baja Fish Tacos bring all the sunny vibes and flavor bursts without needing a passport. Lightly battered fish, tangy cabbage slaw, and a smoky chipotle mayo tucked into warm tortillas… trust me, your taste buds are in for a vacation!
Why You’ll Love This Recipe
I first made these Baja Fish Tacos for a summer dinner party and they disappeared faster than I could set them on the table! They’ve become a go-to when I want something casual but festive—and oh so crave-worthy.
- Crispy outside, tender inside white fish in a light, golden batter
- Bright, crunchy slaw that adds the perfect bite
- That creamy, smoky chipotle mayo—need I say more?
- Ready in under 30 minutes, but totally dinner-party worthy
- Great for weeknights, entertaining, or Taco Tuesdays
Ingredients Breakdown
Essentials
- 1 lb white fish (like cod, halibut, or tilapia), cut into strips
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold sparkling water (or more as needed)
- Vegetable oil for frying
- 8 small corn or flour tortillas, warmed
- Lime wedges for serving
Pro Tips
- Use ice-cold sparkling water for the batter—it keeps it light and crispy!
- Cod holds up beautifully but isn’t too pricey—perfect for tacos.
- Warm your tortillas in a dry skillet or wrap in foil and place in a 300°F oven for 10 minutes.
Step-by-Step Instructions
- Start by making the slaw: In a bowl, combine 2 cups shredded cabbage, 1/4 cup chopped cilantro, juice of 1 lime, 1 tablespoon olive oil, and salt to taste. Set aside to let the flavors meld.
- In a separate bowl, whisk the flour, cornstarch, baking powder, and salt. Slowly whisk in cold sparkling water until the batter is smooth but still thick enough to coat the back of a spoon.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
- Dip the fish into the batter, let excess drip off, then carefully lower into hot oil. Fry in batches for 3-4 minutes, until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Make the chipotle mayo: In a small bowl, mix 1/2 cup mayo, 1-2 teaspoons adobo sauce from canned chipotle peppers, and a squeeze of lime juice. Adjust to taste.
- To assemble: Place a few fish pieces into each tortilla, top with cabbage slaw, a generous drizzle of chipotle mayo, and a few extra cilantro leaves if you like. Squeeze fresh lime over the top and serve immediately.
Chef’s Tips and Tricks
- Keep the batter cold for the crispiest coating—it makes a big difference.
- Don’t overcrowd the pan when frying—it’ll drop the oil temp and lead to soggy fish.
- Pat your fish dry before dipping in the batter for better adhesion.
- You can prep the slaw and chipotle mayo hours ahead—hello, easy dinner night!
Recipe Variations and Serving Suggestions
- Swap the fish for shrimp—just reduce frying time slightly.
- Make it spicy: add a few dashes of hot sauce directly to the chipotle mayo.
- Try a mango salsa instead of slaw for a tropical twist.
- Serve with a side of black beans and rice, or crispy sweet potato fries.
- Taco bar idea: Set everything out buffet-style and let guests build their own!
FAQs
Can I bake the fish instead of frying?
Yes! While frying gives it that signature crunch, you can bake the battered fish at 425°F on a greased wire rack for about 15-18 minutes, flipping once halfway through.
What kind of fish is best for Baja tacos?
Any mild white fish like halibut, cod, haddock, or tilapia will work. Just make sure it’s boneless and skinless.
Can I make any part of this ahead?
Absolutely! The slaw and chipotle mayo can be made and refrigerated up to a day in advance. Just prep the fish fresh before serving for best results.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb white fish (like cod or halibut), cut into strips
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold sparkling water (more as needed)
- Oil for frying
- 8 small tortillas
- Lime wedges
- Slaw: 2 cups shredded cabbage, 1/4 cup chopped cilantro, 1 tbsp olive oil, juice of 1 lime
- Chipotle Mayo: 1/2 cup mayo, 1-2 tsp adobo sauce from chipotle peppers, lime juice
Instructions:
- Make the slaw and set aside to marinate.
- Whisk together the batter ingredients until smooth.
- Heat oil to 350°F. Dip fish in batter and fry until golden, about 3-4 minutes per piece.
- Mix chipotle mayo ingredients.
- Assemble tacos with fish, slaw, chipotle mayo, and lime wedges. Serve warm.
Nutrition: ~400 calories per serving
If you try these Baja Fish Tacos, I’d love to hear from you! Leave a comment below, tag your plate on Instagram @thekitchensaid, or share it with a friend who needs a little coastal flavor in their life. Let’s taco about it!
