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These Baja Fish Tacos are made with crispy beer-battered fish and topped with crisp slaw, pico de gallo, and a perfectly creamy fish taco sauce.

Baja Fish Tacos served with charred corn tortillas, and topped with Pico de Gallo, crema, and crumbled queso fresco.

What are Baja Fish Tacos?

Baja style refers to the cooking style in Baja California. Mexican-style cooking with a focus on fresh seafood, thanks to its location on the coast.

Our favorite style of Baja fish tacos involves fried fish nestled onto some crisp cabbage or coleslaw, and topped with fresh pico de gallo and creamy crumbled cotija cheese. To get our fish extra crispy we use our tried and true beer-batter, the same batter we use on our Baja Shrimp Tacos.

Ingredients in Beer Batter

Ingredients needed to make a beer batter for fish laid out on the counter.
  • Flour: this recipe has been tested using all purpose flour.
  • Cornstarch: dipping the fish in cornstarch before placing in the batter helps create an extra crispy fried fish.
  • Baking Powder: another secret to creating epically crispy fried fish.
  • Salt, Pepper & Chili Powder: adds flavoring to the batter.
  • Beer: use a light colored beer that has a mild flavoring. If you want to skip the beer you can use a sparkling water for carbonation.

Ingredients for Baja Fish tacos

Ingredients needed to make Baja fish tacos laid out on the counter.
  • Fish: for this recipe we used Mahi Mahi, this fish has a delicate slightly sweet flavoring and a dense texture. It’s great for using on fish tacos. You can sub the mahi mahi for cod also (which we use on these Grilled Fish Tacos and our Healthy Cod fish tacos).
  • Tortillas: these tacos are photographed on corn tortillas, you can sub for flour tortillas if you prefer.
  • Fish Taco Slaw: creamy, crispy and flavored with fresh cilantro and lime juice. If you want to save time you can simply layer the tacos with fresh cabbage.
  • Pico de Gallo: this fresh salsa is a lively combination of tomatoes, onion, jalapeño, and lime juice.
  • Cotija: This salty and crumbly cheese is a favorite on our seafood tacos. You can sub for queso fresco if desired.
  • Fish Taco Sauce: cool, tangy, smooth and slightly spicy. The perfect complement to your fish tacos. Feel free to sub with a Mexican Crema or one of our flavored versions like this Cilantro Lime Crema or Avocado Crema.

How to make Baja Tacos

Mixed together beer batter in a glass bowl and a gold spoon.
Mahi Mahi on a plate with a bowl of cornstarch on the side and beer batter in a glass bowl on the other side.
  1. Prepare the batter: In a medium size bowl add the flour, baking powder, salt and chili powder. Pour in the cold beer and stir until just combined. The batter will feel light and airy.
  2. Prepare the fish: Cut the mahi mahi into strips, 1/2 inch by 2-3 inches. Pat the fish dry and dip into the cornstarch shaking off the excess. This will help give a super crispy fried fish.
  3. Working in batches, dip the fish into the beer batter, scraping off the extra. 
Beer battered mahi mahi frying in a dutch oven with oil.
Fried fish on a wire rack to cool.
  1. Fry: Carefully lower the fish into the hot oil and let fry for approximately 2 minutes, then turn and continue frying the other side an additional 1-2 minutes 
  2. Remove the fish from the oil and place on the wire rack to allow them to cool slightly and the extra oil to dry.
  3. Assemble the tacos: heat the corn tortillas on the stovetop until lightly charred on the edges or just until warm and pliable. Layer the tortillas with coleslaw or cabbage, fried fish, pico de Gallo, crumbled queso fresco, and a drizzle of fish taco sauce. 

What to Serve with Baja Fish Tacos

For a full list check out our list of What to Serve with Tacos!

Up close view of fried fish on a charred corn tortilla topped with creamy sauce and Pico de Gallo.

Storage Information

  • Refrigerator: store leftover fish in a sealed container in the refrigerator for up to 3 days.
  • Reheating: reheat the fried fish in a skillet with a small amount of oil or cooking spray, over medium heat until the fish is warmed through and the exterior is crispy again.

More Fish Tacos

Baja Fish Tacos

5 from 1 vote
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4
Author: Serene
These Baja Fish Tacos are made with crispy beer-battered fish and topped with crisp slaw, pico de gallo, and a perfectly creamy fish taco sauce.
Baja Fish Tacos served with charred corn tortillas, and topped with Pico de Gallo, crema, and crumbled queso fresco.

Ingredients  

  • 1 pound mahi mahi
  • ¼ cup cornstarch

Beer Batter

Tacos

Fish Taco Sauce

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 teaspoons hot sauce
  • 2 teaspoons lime juice freshly squeezed
  • ½ teaspoon garlic powder
  • salt to taste

Instructions 

Fish Taco Sauce

  • Combine the mayonnaise and sour cream in a small bowl. Stir until well combined and smooth
  • Add the hot sauce, lime juice and garlic powder. Taste and adjust as needed. Cover and refrigerate until ready to assemble tacos.

Baja Fish Tacos

  • Prepare a large baking sheet with a wire rack on top and set aside.
  • Heat the oil: pour approximately 1/2 an inch of oil into a dutch oven or heavy bottomed pot. Heat over high heat, oil will be approximately 375 degrees F. Since it’s shallow it’s hard to take the temperature, but the oil will appear to shimmer when it’s hot enough. 
  • Prepare the batter: add the cornstarch to a small bowl. In a medium size bowl add the flour, baking powder, salt and chili powder. Pour in the cold beer and stir until just combined.
  • Prepare the fish: Cut the fish into strips, 1/2 inch by 2-3 inches. Pat the mahi mahi dry and dip into the cornstarch shaking off the excess. 
  • Working in batches, dip the fish into the beer batter, scraping off the extra. 
  • Carefully lower the fish into the hot oil and let fry for approximately 2 minutes, then turn and continue frying the other side an additional 1-2 minutes 
  • Remove the fish from the oil and place on the wire rack. 
  • Continue working until all the fish is fried. 
  • Assemble the tacos: heat the corn tortillas on the stovetop until lightly charred on the edges or just until warm and pliable. 
  • Layer the tortillas with coleslaw or cabbage, fried fish, pico de Gallo, crumbled queso fresco, and a drizzle of fish taco sauce. 

Nutrition

Calories: 346kcal | Carbohydrates: 48g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 728mg | Potassium: 606mg | Fiber: 4g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by the talented KJandCompany.co


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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