These Baja Fish Tacos are one of our new favorite handheld meals. Soft tortillas packed full of beer battered fish, pico de gallo, avocado and chipotle mayo. Serious YUM!
They’re a fun weekend meal, or a great dish to serve to guests. And you can have your taco bar on the table in about 20 minutes.
If you crave, crave, crave tacos like me, you NEED these in your life!
Is there any more fun meal than tacos? We eat them all the time. Some staples are our Ground Beef Tacos and Korean Beef Tacos. And when we want a real treat, it’s hard to beat our Tacos Gobernador.
Today, we’re going the fish route. These are some seriously tasty tacos!
Baja Fish Tacos
Fish tacos are said to have first originated in the state of Baja California in Mexico.
In the States, they are most associated with southern California. A spring breaker encountered fish tacos in Mexico and ended up opening a taco stand in San Diego.
Now, that stand has evolved into a restaurant, Rubio’s Coastal Grill, which has over 200 locations. That’s how good fish tacos are!
Ingredients
- Fish
- Flour
- Beer – nothing too dark, a lager is perfect. For a non-alcoholic version, substitute soda water, sprite or ginger ale.
- Seasonings – chili powder, garlic powder, cumin, salt and pepper.
- Pico de Gallo – tomato, onion, cilantro, lime juice.
- Chipotle Mayo – mayo, chipotles in adobo sauce, lime juice, garlic.
- Avocado
- Tortillas – we used flour, but corn tortillas go great too.
What Kind of Fish to Use for Baja Fish Tacos
Any of your favorite mild white fish. We used cod, which was perfect. Haddock is another north Atlantic species that is great beer battered.
Others top contenders: grouper, snapper, mahi mahi, halibut or flounder.
Tips for the Best Fish Tacos
- You can make your pico and chipotle mayo ahead of time, but make sure to fry your fish right before serving.
- Don’t overcrowd the pan. Fry the fish in batches if necessary.
- Give your tortillas a quick sear in an ungreased nonstick pan. Though the step is optional, it heats them up and the char marks add flavor.
- Don’t be skimpy with the fish. Sure, you have other toppings, but the fish should be the star!
How to Make Baja Fish Tacos
- First, prep your sauce. You can find more details in our Chipotle Mayo post, but it’s a simple matter of giving everything a quick blitz in a small blender or food processor.
- Chop your Pico de Gallo ingredients and mix them all together.
- Make your beer batter by mixing beer, flour and seasonings.
- Cut the fish into strips, about one inch by two inches. Dry the strips very well with a paper towel.
- Dredge the fish in batter and fry in preheated oil for about 2-3 minutes per side, till nicely golden brown, then remove to a paper towel lined plate.
- Load up your tortillas with fish, avocado, pico de gallo and chipotle mayo, and enjoy.
Other Topping Ideas
They’re your tacos, so feel free to substitute your favorite toppings. Try some Guacamole or Mango Salsa.
If you like some heat, try my spicy Salsa Taquera.
For a different flavor profile and more crunch, replace the pico and avocado with our Creole Coleslaw.
What to Serve with Baja Fish Tacos
Tacos are a fun meal on their own, but sometimes it’s nice to pair them with something. They go great with our Arroz con Gandules or Dirty Rice.
For some freshness, our Cucumber Tomato Avocado Salad would pair perfectly with these fish tacos.
Don’t wait for Tuesday, make these fish tacos TONIGHT! You’re going to keep on coming back to these tacos, so be sure to save this recipe.
These Baja fish tacos just may go in your weekly rotation, they’re that good.
Baja Fish Tacos, on our Gypsy Plate… enjoy!
Looking for more fun meals? Try our…
Chili Lime Shrimp Tacos
Loco Moco
Tiktok Ramen
Garlic Parmesan Wings
Smoked Salmon Flatbread
Surf & Turf Nachos
Chicken Lettuce Wraps
Baja Fish Tacos
These Baja Fish Tacos are one of our new favorite handheld meals. Soft tortillas packed full of beer battered fish, pico de gallo, avocado and chipotle mayo. Serious YUM!
Ingredients
- 1 pound white fish
- 1.5 cups flour
- 12oz beer
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- oil, for frying
- tortillas
- 1 avocado
- pico de gallo
- chipotle mayo
Instructions
- Prepare pico de gallo and chipotle mayo.
- Mix together flour, beer, chili powder, garlic powder, cumin, salt and pepper in a bowl.
- Cut the fish into strips, about one inch by two inches. Dry the strips very well with a paper towel.
- Add about 1/2 inch of oil to a skillet and preheat over medium high heat. Heat until instant read thermometer reads 350 degrees.
- Dredge the the fish in batter, then fry in preheated oil for about 2-3 minutes per side, till nicely golden brown, then remove to a paper towel lined plate. Work in batches, do not overcrowd pan.
- Load up tortillas with fish, diced avocado, pico de gallo and a drizzle of chipotle mayo.
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