Baja Fish Tacos
Baja fish tacos pair hot, crunchy beer-battered white fish with cool red cabbage and a lime-sharp soured cream in a warm corn tortilla. The dish comes from Baja California in north-west Mexico. At home it takes about 40 minutes from start to finish, and the only real skill is keeping the oil at 180°C so the batter turns golden and light instead of greasy.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 470kcal
How long to cook baja fish tacos
The fish is ready after 3–4 minutes in oil at 180°C, so the timing depends more on the oil than on the fish. Allow around 10 minutes for the oil to heat up and frying in 3 or 4 batches, and prepare the cabbage and soured cream while the pan warms. If you do not have a thermometer, a drop of batter should sizzle and rise to the surface within a few seconds.
Step-by-step baja fish tacos
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- Prepare the fish and toppings Cut the fish into strips about 2cm wide and 8cm long, and pat them dry with kitchen paper. Season with the salt and toss in the 2 tbsp flour. Toss the cabbage with the juice of the half lime. Stir the soured cream with a squeeze of lime from a wedge and set both aside.
- Make the batter Whisk the 150g flour and baking powder in a large bowl. Pour in the lager gradually, whisking until the batter is smooth and coats the back of a spoon. Use it straight away, or keep it in the fridge until you start frying.
- Heat the oil Pour the oil into a deep, heavy-based pan so it is no more than a third full. Heat it to 180°C, checking with a thermometer, which takes about . Put the oven on at 100°C (80°C fan), gas ¼, to keep the fish warm.
- Fry in batches Dip 4–5 strips of fish into the batter, let the excess drip off and lower them into the oil, away from you. Fry for , turning once, until golden and cooked through. The fish should be opaque and flake easily. Drain on the wire rack in the oven and bring the oil back to 180°C between batches.
- Warm the tortillas Heat a dry frying pan over a medium heat and warm the tortillas for about 20 seconds on each side until soft and flexible.
- Assemble Fill each tortilla with 2–3 pieces of fish and a handful of cabbage, then spoon over the lime soured cream. Serve straight away with the lime wedges.
What to serve with baja fish tacos
A bowl of lime wedges, a bottle of hot sauce and some chopped coriander are all you need on the table. For fish with a different flavour, try fish tacos with cod. For a meaty option, Mexican tacos are an easy choice for anyone who does not eat fish, and the battering method also works for homemade fish fingers.
Common problems and fixes for Baja Fish Tacos
- The batter slides off the fish in the oil.
- The fish is probably too wet. Pat it dry, dust it in flour first and let the excess batter drip off before lowering it in.
- The fish comes out heavy and greasy.
- The oil is too cool. Keep it at 180°C with a thermometer and fry only 4–5 pieces at a time, because more will drag the temperature down.
- The coating goes soft before everyone has eaten.
- Drain the fish on a wire rack rather than kitchen paper, which traps steam under the pieces, and keep it in the low oven until the tortillas are ready.
Frequently asked questions about Baja Fish Tacos
Which fish is best for baja fish tacos?
Firm white fish such as cod, haddock or pollock. These hold their shape in the hot oil. Avoid very thin fillets, which can break up when you turn them.
How do you keep baja fish tacos crispy?
Drain the fried fish on a wire rack and keep it in a low oven at 110°C (90°C fan), gas ¼. Add the cabbage and soured cream only at the table, so the moisture does not soften the coating.
Can I make the batter in advance?
It is better made just before frying, as the bubbles from the lager make it light. If you have to prepare it early, keep it covered in the fridge for up to 30 minutes.
Can I use sparkling water instead of beer?
Yes. Very cold sparkling water gives a similar light, crisp batter and makes the tacos alcohol-free.
Can I cook these in an air fryer?
Not with a wet batter, as it would drip through the basket. For an air fryer version, coat the fish in seasoned breadcrumbs instead of batter and cook it at 200°C for 8–10 minutes, turning once.
How did you like the recipe?
4.7 / 5 · 66 ratings
