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    Baja Fish Tacos

    These Baja Fish Tacos are one of my 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. I can have my taco bar on the table in about 20 minutes.

    If you crave, crave, crave tacos like I do, you NEED these in your life!

    These Baja Fish Tacos are delicious. Soft tortillas packed full of beer battered fish, pico de gallo, avocado and chipotle mayo.

    Is there any more fun meal than tacos? We eat them all the time. Some staples are my Ground Beef Tacos and Korean Beef Tacos. And when I want a real treat, it’s hard to beat my Birria Tacos.

    Today, I am going the fish route. These are some seriously tasty tacos! They are very similar to my Baja Shrimp 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!

    These Baja Fish Tacos are delicious. Soft tortillas packed full of beer battered fish, pico de gallo, avocado and chipotle mayo.

    Ingredients Needed

    • 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 – I normally use flour, but corn tortillas go great too.

    What Kind of Fish to Use

    Any of your favorite mild white fish. I used cod this time around. Haddock is another north Atlantic species that is great beer battered.

    Others top contenders: grouper, snapper, mahi mahi, halibut or flounder.

    These Baja Fish Tacos are delicious. Soft tortillas packed full of beer battered fish, pico de gallo, avocado and chipotle mayo.

    Jason’s Tips

    • You can make your pico and chipotle mayo ahead of time, but make sure to fry your fish right before serving.
    • I don’t overcrowd the pan. I fry the fish in batches if necessary.
    • I give my tortillas a quick sear in an ungreased nonstick pan. Though this step is optional, it heats them up and the char marks add flavor.
    • I don’t skimp on the fish. Sure, I have other toppings, but the fish should be the star!

    Baja Fish Tacos Recipe

    Fried fish on a plate.
    1. First, I prep my sauce. You can find more details in my Chipotle Mayo post, but it’s a simple matter of giving everything a quick blitz in a small blender or food processor.
    2. I chop my Pico de Gallo ingredients and mix them all together.
    3. I make my beer batter by mixing beer, flour, and seasonings.
    4. I cut the fish into strips, about one inch by two inches, and dry the strips very well with a paper towel.
    5. When ready to cook, I dredge the fish in batter and fry them in preheated oil for about 2-3 minutes per side, until nicely golden brown, then remove them to a paper towel-lined plate.
    6. Finally, I load up my tortillas with fish, avocado, pico de gallo, and chipotle mayo, and enjoy.
    These Baja Fish Tacos are delicious. Soft tortillas packed full of beer battered fish, pico de gallo, avocado and chipotle mayo.

    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.

    Serving Suggestions

    Tacos are a fun meal on their own, but sometimes I like to pair them with something. They go great with my Arroz con Gandules or Dirty Rice.

    For some freshness, our Cucumber Tomato Avocado Salad would pair perfectly with these fish tacos.

    These Baja Fish Tacos are delicious. Soft tortillas packed full of beer battered fish, pico de gallo, avocado and chipotle mayo.

    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. Let me know how you like them. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!

    For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

    Baja Fish Tacos, on our Gypsy Plate… enjoy!

    Three Baja fish tacos on the Gypsy Plate.

    More great taco recipes:
    Ground Turkey Tacos
    Grilled Chicken Tacos
    Baja Shrimp Tacos
    Big Mac Tacos
    Salmon Tacos

    Featured image for Baja fish tacos post.

    Baja Fish Tacos

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes

    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
    • ½ tsp chili powder
    • ½ tsp garlic powder
    • ½ tsp cumin
    • ½ tsp salt
    • ¼ tsp black pepper
    • oil, for frying
    • tortillas
    • 1 avocado
    • pico de gallo
    • chipotle mayo

    Instructions

    1. Prepare pico de gallo and chipotle mayo.
    2. Mix together flour, beer, chili powder, garlic powder, cumin, salt and pepper in a bowl.
    3. Cut the fish into strips, about one inch by two inches. Dry the strips very well with a paper towel.
    4. Add about 1/2 inch of oil to a skillet and preheat over medium high heat. Heat until instant read thermometer reads 350 degrees.
    5. 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.
    6. Load up tortillas with fish, diced avocado, pico de gallo and a drizzle of chipotle mayo.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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