Baja Fish Tacos
Prep time
Cook time
Total time
Baja Fish Tacos recipe: beer-battered white fish is nestled inside a warm tortilla with a chipotle lime crema for an island-inspired recipe that will make you feel like you’re on vacation!
Recipe type: Side Dish
Cuisine: Mexican
Serves: 4-6
  • 2 pounds fresh or frozen firm whitefish such as tilapia, cod or red snapper
  • 1 ½ cups all-purpose flour, divided
  • ½ cup cornstarch
  • 1 tablespoons paprika
  • 1 teaspoon baking powder
  • 1 cup beer **see tip at bottom
  • 1 large egg, beaten
  • Vegetable or canola oil for frying
  • Flour or corn Tortillas
  • Red cabbage or cabbage slaw mix
  • Avocados
  • Salsa or Pico de Gallo
  • Lime wedges
Fish Sauce/Crema:
  • 1 cup sour cream, regular, light or Greek yogurt
  • 1 cup mayonnaise
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 2 tablespoons freshly squeezed lime juice
  • Sriracha or hot sauce to taste, optional
  1. Thaw fish if frozen, rinse and pat dry with paper towel
  2. To make the batter, in a medium mixing bowl, combine ¾ cup flour, cornstarch, paprika and baking powder
  3. Add beer and egg and stir until batter is combined well, but a bit lumpy still
  4. Preheat oven to 200 degrees and place a sheet pan inside to warm
  5. In a large skillet, heat 1 inch of oil for frying to 375 degrees F
  6. Add remaining ¾ cup flour to a shallow dish
  7. Dip fish in flour, shake off excess
  8. Dip into batter and fry, 4-5 pieces at a time, depending on the size of your skillet for 2-4 minutes or until crispy and golden
  9. Drain on paper towel, place on sheet pan in oven to keep warm
  10. Fry remaining fish
  11. Serve 1-2 pieces of fish on tortillas with fish taco sauce and toppings of your choice
Fish Sauce/Crema:
  1. Whisk together all ingredients in medium bowl until well combined
  2. Store in covered jar in refrigerator
  3. Chill at least 2 hours before serving
  4. Serve crema with Fish Tacos
  5. **!Tip:
  6. You can substitute Ginger Ale for the beer
Recipe by Wishes and Dishes at