Baja Fish Tacos
The iconic California beach food that originated in Baja Mexico and became a San Diego obsession. Crispy beer-battered white fish is nestled in corn tortillas with crunchy cabbage, creamy chipotle sauce, and a squeeze of fresh lime. Pure coastal perfection.
Equipment Needed
Instructions
Prep the fish: Cut fish into strips about 1 inch wide and 3-4 inches long. Pat completely dry with paper towels. Season lightly with salt and set aside.
Make the chipotle crema: Blend or whisk together crema, mayonnaise, minced chipotles, lime juice, and salt until smooth. Refrigerate until ready to use.
Mix the batter: In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Add the cold beer and whisk until just combined. Some lumps are okay. The batter should be thick but pourable.
Heat the oil: Pour 2-3 inches of oil into a deep skillet or Dutch oven. Heat to 375 degrees F. Use a thermometer to monitor - temperature is crucial for crispy fish.
Batter and fry: Working in batches, dip fish pieces into batter, letting excess drip off. Carefully lower into hot oil. Fry for 3-4 minutes, turning once, until golden brown and cooked through. Drain on a wire rack.
Season immediately: While the fish is still hot, season with a pinch of salt. Keep warm in a low oven while you finish frying the remaining batches.
Warm the tortillas: Heat corn tortillas on a dry comal or in a skillet over medium-high heat for 30 seconds per side. Double them up for sturdiness if desired. Keep warm in a towel.
Assemble the tacos: Place a generous handful of shredded cabbage on each tortilla. Top with a piece of crispy fish. Drizzle with chipotle crema and add pico de gallo.
Garnish and serve: Sprinkle with fresh cilantro and serve immediately with lime wedges. Squeeze lime juice generously over each taco before eating.
Enjoy the California classic: These tacos are best eaten immediately while the fish is hot and crispy. Serve with extra lime wedges and salsa verde on the side.
💡 Pro Tips & Variations
- Cold beer is key: Use ice-cold beer for the crispiest batter. The temperature difference when hitting the hot oil creates extra crunch.
- Best fish choices: Mahi mahi, cod, halibut, or Pacific rockfish all work great. Avoid oily fish like salmon or tuna.
- San Diego style: For true San Diego fish tacos, use a white sauce (mayo-based) and add shredded cabbage instead of lettuce.
- Grilled option: For a lighter version, skip the batter and grill the fish with lime and spices. Still delicious!
- Double tortillas: Authentic taquerias often use two small corn tortillas per taco for extra stability.
- Make it a feast: Serve alongside Mexican rice, black beans, and fresh guacamole for the full California taco shop experience.