Baja Fish Tacos


Baja Fish Tacos are the perfect summer dinner. Beer-battered white fish is nestled inside a warm tortilla a crunchy cabbage fish taco slaw for an island-inspired recipe that will make you feel like you’re on vacation.

Baja Fish Tacos
Photo: Karla Conrad
Prep Time:
30 mins
Cook Time:
2 mins
Total Time:
32 mins


  • 2 pound fresh or frozen white firm-flesh fish fillets, such as cod or red snapper, cut into bite-size strips

  • Salt

  • 4 cup finely shredded cabbage

  • ½ cup chopped green onions (4)

  • ½ cup snipped fresh cilantro

  • 3 tablespoon white vinegar

  • 2 tablespoon canola oil or vegetable oil

  • 1 teaspoon sugar

  • ½ teaspoon kosher salt

  • 1 ½ cup all-purpose flour

  • ¼ cup cornstarch

  • 1 tablespoon paprika

  • 1 teaspoon baking powder

  • 1 cup beer

  • 1 egg, lightly beaten

  • Vegetable oil for deep frying

  • 12 6 inch corn tortillas, warmed

  • 2 avocados, halved, seeded, peeled, and thinly sliced

  • 1 recipe Salsa Pina or other salsa

  • Mexican crema or sour cream

  • Lime wedges

Salsa Pina

  • 1 cup pineapple preserves

  • 2 tablespoon lime juice

  • 1 tablespoon snipped fresh cilantro

  • 1 jalapeño or serrano chile pepper, stemmed, seeded, and finely chopped*

  • ¼ teaspoon salt


  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt; set aside. In a medium bowl combine cabbage, green onions, cilantro, vinegar, the 2 tablespoons oil, the sugar, and the 1/2 teaspoon kosher salt. Toss well to combine; cover and chill until ready to serve.

  2. For beer batter, in a large bowl combine 3/4 cup of the flour, the cornstarch, paprika, and baking powder. Add beer and egg; stir until combined (batter will be slightly lumpy).

  3. Preheat oven to 200°F. In a large skillet heat about 1 inch oil to 375°F.

  4. Place the remaining 3/4 cup flour in a shallow dish; dip fish pieces, one at a time, into flour, turning to coat and shaking off excess. Dip into beer batter. Fry fish, four pieces at a time, in hot oil for 2 to 4 minutes or until crispy and golden brown, turning once halfway through frying time. Drain on paper towels. Keep fried fish warm in the 200°F oven while frying remaining fish.

  5. To serve, place one or two fish pieces on each warm tortilla. Top with cabbage mixture, avocado slices, and Salsa Pina. Serve with crema and lime wedges.

Salsa Pina

  1. In a small bowl combine pineapple preserves, lime juice, cilantro, chile pepper, and salt. Whisk together until well mixed.

Although the pineapple preserves give this sauce its name, mango preserves or orange marmalade work well, too.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

827 Calories
31g Fat
99g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 827
% Daily Value *
Total Fat 31g 40%
Saturated Fat 4g 20%
Cholesterol 102mg 34%
Sodium 578mg 25%
Total Carbohydrate 99g 36%
Total Sugars 30g
Protein 37g
Vitamin C 37.2mg 186%
Calcium 191.8mg 15%
Iron 4.1mg 23%
Potassium 1212mg 26%
Folate, total 153.2mcg
Vitamin B-12 1.5mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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