Baja Fish Tacos

I love tacos of all kinds, but fish tacos are probably my favorite. Crisp, battered white fish, a zingy coleslaw, and spicy sauces all wrapped up in a tortilla – one of the best summery dishes ever. They just feel so festive to me! Baja Fish Tacos are the best of all, with a beer batter and a coleslaw spiked with Mexican flavors.

What are Baja Fish Tacos?

Baja fish tacos are from the part of northwest Mexico known as Baja California. They’re really a fusion dish, with competing stories attributing the fried fish element to Japanese fishermen, who introduced tempura to the region. But they’ve now become so popular that they’re now known as an authentic regional dish in their own right. 

What Fish to Use for Baja Fish Tacos?

Although the recipe is pretty flexible, you want to use some kind of thick white fish fillets. I used cod this time, but I have also made fish tacos with haddock, hake, halibut, and monkfish – all work well. Just make sure that the fish is relatively thick – at least 1 inch – thinner pieces will overcook quickly in the hot oil.

How to Make Batter for Fried Fish

This is a simple matter of mixing flour with seasoning and liquid. It could be as simple as water, but I like to use beer for the Mexican flavor, plus smoked paprika and garlic for a little extra zing. You simply whisk it all together, leave to rest for a few minutes, then it’s ready to go.

The obligatory safety notes here about deep frying. Fill the pan to a maximum depth of one third oil. Use a pair of tongs to dip the fish in the batter and lower into the hot oil. Don’t overheat the oil or let it cool down too much. Try and keep it at a steady temperature of around 375°F.

In the unlikely case that the oil catches on fire, don’t panic. Turn off the heat under the pan and use a lid or damp cloth to smother the flames.

Sides for Baja Fish Tacos

I think some kind of coleslaw is non-negotiable. Because we’re in Mexico, I decided to add some cilantro and lime to my coleslaw, for some authentic Hispanic flavor. Like all coleslaw, it’s super-easy to make – just shred the vegetables and herbs and mix with mayo and any other seasoning.

I also whipped up a quick batch of guacamole and chili mayo to go alongside, but these are completely optional. You could also serve the tacos with sour cream, lettuce, lime wedges, fresh tomatoes, hot chili sauce, or even a little cheese on the side. 

Storage notes

Like all fried food, these don’t keep too well and are best eaten fresh from the fryer. But you can make the coleslaw in advance, even a day or before ahead. The batter will also keep in the fridge overnight – just give it a quick whisk again before using.

And more…

Looking for more Mexican recipes? Try out one of these:

• Whole Wheat Tortillas
• Blackened Salmon
• Chicken Tinga
• Mexican Meatball Soup
• Charro Beans

Conclusion

If you’re feeling summery and want to recreate that Mexican vacation vibe, get going with my Baja Fish Tacos! Whether you choose to spice them up with chili sauce or cool them down with sour cream, they’re a crowd-pleasing favorite as the weather warms up! Let me know what sides you decide to serve them with.