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Baja Fish Tacos
Beer-battered crispy fish in warm corn tortillas with shredded cabbage, crema, and a bright salsa — Baja California's gift to the world.
20 mins
10 mins
4 people
Mexican (Baja Californian)
White fish (cod, halibut or tilapia)
Cut into 2cm strips
600g
Plain flour
150g
Cornstarch
50g
Cold beer (lager)
200ml
Baking powder
1 tsp
Cumin
1 tsp
Garlic powder
1 tsp
Oil
for deep frying
Corn tortillas
12
Cabbage
Finely shredded
200g
Mexican crema or sour cream
150ml
Chipotle in adobo
Blended into crema
2 tbsp
Lime
For serving
3
Pico de gallo
to serve
🍽️ Mexican crema
→ Sour cream + a squeeze of lime
Practically identical
Whisk flour, cornstarch, baking powder, cumin, garlic powder, and cold beer until just combined — lumpy is fine.
💡 Pro Tip: Do NOT over-whisk batter. Lumps mean the gluten hasn't developed, giving a lighter crunch.
Season fish strips. Let batter rest 5 minutes in fridge.
💡 Pro Tip: Cold batter hits hot oil and creates immediate steam — that's the 'puff'.
Fry in batches at 180°C for 3-4 minutes until deeply golden and crispy.
💡 Pro Tip: Don't crowd. Temperature drop from crowding makes greasy battered fish.
Mix crema with chipotle. Warm tortillas on dry pan.
💡 Pro Tip: Char the tortilla edges slightly for authentic flavor.
Assemble: cabbage base → fish → crema → pico → lime squeeze.
💡 Pro Tip: Cabbage goes first — it's structural and prevents the taco from getting soggy immediately.
- ✓Beer batter must be cold — temperature contrast is the crisp
- ✓Don't over-mix batter
- ✓Cabbage is structural as well as textural
- ✓Serve immediately after frying
- →With fresh pico de gallo
- →With extra lime and hot sauce
- →With Mexican rice