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If you’ve ever visited the Baja Peninsula of Mexico, chances are you were served a rendition of these satisfyingly delicious authentic Baja Style Fish Tacos. Crispy fried fish is wrapped in a warm corn tortilla and then garnished with shredded cabbage, fresh cilantro and then drizzled with creamy chipotle sauce and finished with a squeeze of fresh lime.
For these tacos, a really good tortilla can put these on top. If you have a little extra time, try making your own for a truly authentic and traditional meal. These tortillas are easy to make and they freeze well. Here is a good recipe for fresh corn tortillas.
Get the recipe!
Authentic Baja Style Fish Tacos
Crispy fried fish tacos wrapped in a warm corn tortilla and garnished with shredded cabbage, fresh cilantro and then drizzled with creamy chipotle sauce.
Preparation of the fish
- 2 lbs firm white fish cod or haddock work well, cut into 1 inch by 4-5 inch strips
- Freshly squeezed lime juice
- 2 cups flour for all purposes
- 1 bottle of dark or amber beer 12 ounces
- vegetable or peanut oil for frying
- 1 1/2 teaspoonfuls baking soda
- 2 teaspoonfuls chili powder
- 2 teaspoonfuls garlic powder
- 1 1/2 teaspoonfuls dried oregano
- 2 teaspoonfuls black pepper
- 1 teaspoonful dried mustard (optional)
- 1 teaspoonful salt
Chipotle Sauce (Chipotle Crema)
- 1/3 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic chopped
- 1 Small handful of coriander finely chopped
- Juice of 1 lime
- Chipotles in adobo or chipotle hot sauce
- salt to taste
Taco assembly and decoration
- corn tortillas heated
- shredded red cabbage tossed with lime juice, salt and pepper
- pico de gallo optional
- cilantro chopped
- lime boats
PREPARATION OF THE FISH AND THE Dough
Drizzle the fish with lime juice and season with salt and pepper. Refrigerate until ready to cook. Before frying, take the fish out of the fridge and dry the fish with kitchen paper.
In a large bowl, mix flour, baking powder, garlic, cayenne, mustard, oregano, 1 teaspoon salt and pepper until well combined. Pour in the beer and whisk lightly until there are no lumps. Rest for 15 minutes. The dough should resemble a pancake batter in consistency. When the dough has rested, add a little more beer if the dough seems too thick.
PREPARATION OF THE CHIPOTLE SAUCE:
Mix mayonnaise, sour cream, garlic, coriander, lime juice in a bowl. Then mix the chipotles into the adobo 1 tablespoon at a time until you reach your desired spice level. Add salt to taste.
FRYING THE FISH
Pour the oil into a deep, heavy-bottomed pot to a depth of 2 inches and heat over medium-high heat to 350 degrees. Test the temperature with a thermometer. If you don’t have a thermometer, you can put the end of a wooden spoon into the oil and it should send up a lot of little bubbles when it’s ready.
Begin adding the fish pieces to the batter, coating each piece thoroughly. Carefully place a few of the fish into the hot oil with tongs. Cook a few at a time until they float and are golden brown in colour. Turn the pieces to cook both sides. When done, remove the fish and place on a baking sheet lined with brown paper bags to drain. These can be placed in the oven to keep them warm.
7 – Line a warmed tortilla with 1 or 2 pieces of the fried fish, top with shredded cabbage, pico de gallo (optional), fresh cilantro and drizzle with the chipotle crema. Add a dash of your favorite Mexican hot sauce if you like some extra spice. Serve with a slice of lime.
8 – ¡Buen Provecho! (Enjoy your meal!)
- For these tacos, a really good tortilla can put these on top. If you have a little extra time, try making your own. They are so easy to make and they freeze well. Here is a good recipe for fresh corn tortillas. Chipotles in adobo are very spicy! Add them one teaspoon at a time so you can reach your perfect level of spice.