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Who knew that the world’s greatest invention came from Baja California, Mexico? We’re talking about none other than the legendary Tacos de Pescado a.k.a. Baja fish tacos! These beauties come packed with a crisp crunch of beer-battered fried fish, paired with a lettuce-y hug of pico de gallo, and finished off with a dollop of sour cream or a zesty citrus/mayo dressing. All of this flavor bomb is snuggled up in a warm corn or flour tortilla. No wonder it’s a fiesta in your mouth!

Baja Fish Tacos

 

The Origins of Fish Tacos: A Brief History 

It’s a fish tale as old as time: who invented the tasty fish taco? Ensenada and San Felipe in Baja both swear on their surfboards that they’re the originator. But, hold onto your sombrero, because the modern-day fish taco didn’t swim onto the scene until the 1950s! Ever since then, it’s been a must-munch for Baja adventure-seekers and Mexico connoisseurs alike. These crispy, flaky gems may seem simple, but they’re packing flavor that’ll knock your socks off!

What goes into a Baja Fish Taco

Get hooked on the classic fish taco formula: battered, crispy, and adorned with a zesty and creamy sauce. Add a fiery kick of chipotle and a pinch of refreshing greens, like cabbage or lettuce, and top it off with a tangy lime squeeze. All snuggled up in a flour tortilla since corn was rare in the Baja peninsula where this tantalizing dish was born.

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Ingredients:

Batter-fried fish

  • All-purpose flour
  • Beer, (dark beer is recommended)*
  • Egg
  • Salt & Pepper
  • Paprika
  • Fish: Pacific Cod, Halibut, or Tilapia, cut crosswise into 1 x 3-inch strips
  • Cabbage:  red or green cabbage, thinly sliced
  • Cooking oil to fry
  • Corn Tortillas or flour tortillas
*Substitution for Beer
Non-alcoholic Beer: This works great as a substitution for beer.

Club soda: Full of bubbles due to its carbonation, club soda can give the same lightness to a batter as beer would.

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How to Make Baja Fish Tacos

  • Rinse fish and pat dry, cut into 1 x 3-inch strips. 
  • In a bowl, whisk beer, flour, beaten egg, black pepper, paprika, and salt until well blended. Adding beer to the batter helps the fish for these tacos fry up golden brown.
  • Place oil into the skillet, fryer, or Wok and bring to 375 degrees F.
  • Place the fish strip in the skillet and cook until golden brown.
  • Use a slotted spoon to remove fried fish from the oil, and place it on a paper towel to drain.
Batter and raw fish strips
  • Warm 2 corn or flour tortillas, and place the fish strip on the tortillas.
  • Add Lime-Chipotle Sauce or the Creamy Baja Sauce, then cabbage and pico de gallo salsa. That’s it, enjoy a Margarita drink with these delicious fish tacos.
  • Makes 6 servings, two tacos each serving.
Beer Batter Fish Strips for Baja Fish Tacos

Toppings for Baja Fish Tacos

Lime-Chipotle Mayonnaise: 

  • 1 cup mayonnaise 
  • 3 tablespoons chipotles in adobo, finely chopped, including the sauce 
  • 1 tablespoon lime juice 
  • Mix all the ingredients. If you’d like to thin the sauce for drizzling, add a little water to the mixture.
fish tacos with crema

We Recommend

Baja Fish Taco

Eunice Huerta
Tacos de Pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup beer (dark beer is recommended)
  • 1 large egg beaten
  • 1 teaspoon salt
  • 1/2 tsp black pepper
  • 1/4 teaspoon paprika
  • 1 1/2 -2 pounds of Pacific Cod Halibut, or Tilapia, cut crosswise into 1 x 3-inch strips
  • 1 cup red & green cabbage thinly sliced
  • Cooking oil to fry
  • 2 dozen Corn Tortillas

Instructions
 

  • In a bowl, whisk beer, flour, beaten egg, black pepper, paprika, and salt until well blended
  • Rinse fish and pat dry, cut crosswise 1-inch wide strips.
  • With a fork, dip the fish strip into flour batter.
  • Place 1 inch of oil in a skillet at 375° F degrees, place the fish strip in the skillet, and cook until golden brown.
  • Use a slotted spoon to remove fried fish from the oil, and place it on a paper towel to drain.
  • Warm 2 corn tortillas or flour tortillas, and place the fish strip on the tortillas.
  • Add cabbage and pico de gallo salsa or Creamy Baja Sauce
Keyword fish tacos, baja fish taco recipe, fish taco recipe, recipe for fish taco
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