Our years in San Diego inspired me to create these Crispy Baja Fish Tacos, which the family devours. These fish tacos are crispy, flavorful, and drizzled with a delicious sauce you’ll want to use on everything.
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Amy’s Notes
These Crispy Baja Fish Tacos are one of my favorite ways to enjoy fresh Tex-Mex flavors. Here’s why they always hit the spot:
- Perfectly Crispy Fish: The batter fries up light and golden, keeping the fish tender on the inside and wonderfully crisp on the outside. It’s reminiscent of the fish tacos we frequently ordered in San Diego.
- Bright, Creamy Sauce: That lime sauce with yogurt, mayo, and a touch of spice is dreamy. I drizzle it on everything.
- All the Best Toppings: Like with my Carne Asada Tacos, I love loading these up with all my favorite toppings. Sometimes I’ll even add homemade guacamole or avocado slices for good measure.
- Fun to Build and Eat: Everyone gets to pile their tacos just the way they like. It’s one of those meals that feels relaxed, a little festive, and totally satisfying, a lot like my Chicken Tinga Tacos and Grilled Steak Tacos.
Key Recipe Ingredients
- Cod Fillets – Mild and flaky, cod is perfect for frying. It stays tender inside while developing a light, crispy crust.
- Beer Batter – Made with flour, Old Bay, and dark beer, this batter fries up golden and airy, giving the fish that classic Baja crunch.
- Creamy Lime Sauce – A tangy blend of yogurt, mayo, lime juice, cumin, and dill that adds cool, zesty flavor to balance the warm spices and crispy fish.
- Green Cabbage & Tomatoes – Freshly sliced cabbage and diced tomatoes bring crunch and brightness, adding texture and balancing richness.
- Corn Tortillas – Soft, warm tortillas wrap everything together, making the perfect handheld base for all the crispy, creamy, and fresh layers.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Fish Variations: Cod is budget-friendly and classic, but you can also use mahi mahi, snapper, or halibut fillets.
- Spice Swap: Chipotle chili powder adds a smoky heat, but you can use cayenne for a simpler spice. Adjust to your desired heat level.
- Greens Options: Shredded cabbage adds crunch, but you can substitute romaine lettuce or a slaw mix if that’s what you have on hand.
- Beer Choices: Dark beer gives the batter a deeper flavor, but you can use a lighter lager for a more mild taste. Club soda or sparkling water can be substituted if you prefer a non-alcoholic version.
Easy Recipe Instructions
- Mix the yogurt, mayo, lime juice, cumin, dill, and chipotle powder until smooth, then chill. This gives the sauce time to blend flavors into a creamy, zesty topping.
- Whisk together the flour, Old Bay, salt, and baking powder, then add beer until the batter is lump-free and slightly thick. A smooth batter sticks evenly to the fish and fries up light and crisp.
- Pat the fish completely dry with paper towels and dredge in cornstarch, shaking off excess. Dry fish and a cornstarch layer help the batter adhere properly during frying.
- Heat oil to 350°F in a deep pot or fryer, adjusting as needed to maintain temperature. Keeping steady heat ensures the fish cooks through with a crunchy coating instead of absorbing excess oil.
- Dip dredged fish into the batter, let excess drip off, and fry in batches until golden, about 2 minutes, turning as needed. Frying in batches prevents overcrowding, so each piece crisps up evenly.
- Warm tortillas just until soft, then assemble with fish, sauce, cabbage, tomatoes, and garnishes. Serving immediately brings together hot, crispy fish with cool, fresh toppings for the best texture and flavor.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make the Sauce Ahead: The creamy lime sauce can be mixed up to 2 days in advance. Keep it covered in the fridge so it is ready to go when you assemble the tacos.
- Prep the Fixings Early: Chop the cabbage, tomatoes, cilantro, and any other garnishes ahead of time. Store them separately in the fridge to keep them fresh and crisp.
What To Serve with Crispy Baja Fish Tacos
Tex-Mex Sides
- We love serving Crispy Baja Fish Tacos with Mango Salsa. The sweet, juicy mangoes pair perfectly with the crispy fish and creamy lime sauce.
- They also go great with Best Pico De Gallo or a bowl of Blender Salsa for an extra fresh bite.
- For something creamy and smoky, Mexican Street Corn Salad (Esquites) is always a crowd favorite.
Dips
- A spread of dips is perfect alongside these tacos. We like putting out Mexican Bean Dip or warm Queso Dip with tortilla chips.
- You can also serve Best Guacamole so everyone can pile it onto their tacos or scoop it up with chips.
Summer Cocktails
- To keep things cool, we love pairing these Baja tacos with Big Batch Pineapple Margaritas. The tropical flavors are perfect with the crispy fish and fresh toppings.
- They’re also delicious with a glass of Summer Sangria or icy Strawberry Margaritas for an extra fruity finish.
Crispy Baja Fish Tacos
Crispy Baja Fish Tacos with Creamy Lime Sauce are so fantastic, these are sure to become a fast family favorite! They’re healthier and tastier than regular tacos. Make them part of your Taco Tuesday rotation.
Servings 8
Calories 410kcal
Ingredients
For Creamy Lime Sauce
- ½ cup plain yogurt
- ½ cup mayonnaise
- fresh lime juice from 1 lime
- 1 teaspoon ground cumin
- 2 sprigs fresh dill
- ½ teaspoon chipotle chili powder or more, to taste
- kosher salt to taste
- freshly ground black pepper to taste
For Battered Fish
- 2 cups flour
- 2 teaspoons Old Bay seasoning
- 1 teaspoon salt
- 1 tablespoon baking powder
- 12 oz dark beer
- 1 cup cornstarch more or less, for dredging
- 2 pounds cod fillets cut into 1-ounce strips
- oil for frying
For Fixings
- 12 tortillas corn or flour, taco sized
- ⅓ head green cabbage finely sliced
- 2 ripe tomatoes diced
- cilantro for garnish
Optional Garnishes
- avocado sliced
- lime sliced
- red onions diced
- guacamole
Instructions
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Make Creamy Lime Sauce: Mix together yogurt and mayo. Stir in lime juice. Stir in cumin, dill, and cayenne. If desired, add dash of salt and black pepper to taste. Cover and chill until ready to use.
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In a large bowl, whisk together flour, Old Bay, salt, and baking powder.
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Whisk in the beer until the batter is smooth, without lumps. Consistency should be similar to pancake batter. If too thick, add a bit of water to loosen. Set aside.
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In a large/deep pot or deep fryer, heat oil to 350F. Keep watch on throughout frying process, turning up the heat between batches so you can maintain the 350F while frying. Maintaining oil temperature is essential for attaining crispy texture that's not too greasy.
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Use paper towels to fully pat dry all excess moisture from the fish fillets on all sides. Place enough cornstarch in a shallow pan, to be used for dredging.
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Working in batches, dredge a few fish fillets into cornstarch and shake off excess. Dip fish into batter, let excess drip off, and gently submerse in the oil. Be sure pieces do not touch each other or they will stick together.
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Turn fish over in oil as needed to evenly brown all sides, about 2 minutes or until golden brown and crisp. Place on rack lined with paper towels and keep warm in oven while you finish frying remaining fish.
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Warm up tortillas in microwave or oven, just enough to soften. Assemble fish tacos with desired garnishes and creamy sauce.
Notes
- Pat the fish fillets completely dry with paper towels before dredging. This helps the cornstarch and batter stick better and keeps the coating crispy.
- Pierce the fish lightly with a fork before marinating to help it absorb more flavor if you’d like even more depth.
- Maintain your oil at a steady 350°F while frying. Let the oil come back up to temperature between batches so the fish cooks up crispy instead of greasy.
- Use a deep pot or Dutch oven to safely fry and reduce splatters. Fry in batches to avoid overcrowding, which can lower the oil temperature.
- Prep all your toppings and creamy lime sauce ahead of time. Fry the fish last so it’s hot and crispy right when you’re ready to eat.
- If you want to lighten it up, try grilling the fish instead of frying. It’s still delicious paired with the sauce and crunchy toppings.
- This recipe is part of our Healthy Takeout Recipes Collection.
- Serve the tacos with extra lime wedges, fresh cilantro, avocado slices, or chunky Homemade Guacamole so everyone can pile them up just how they like.
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Join our Free Recipe Club and get our newest, best recipes each week!Nutrition
Calories: 410kcal | Carbohydrates: 48g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 1239mg | Potassium: 248mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3748IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg
Frequently Asked Questions
What type of fish is best for Baja fish tacos?
This recipe uses cod, which is mild, flaky, and holds up well to frying. You can also use other firm white fish like halibut, mahi-mahi, or snapper.
How do I keep the fish crispy?
Make sure your oil stays at 350°F during frying. Let the excess batter drip off before frying, and avoid overcrowding the pot so the temperature doesn’t drop. Keep finished pieces on a rack in a warm oven while you fry the rest.
How long does the creamy lime sauce keep?
Stored in an airtight container in the fridge, the sauce stays fresh for up to 2 days. It’s great as a dip for tortilla chips or drizzled over other tacos too.
What veggies or toppings work well with these tacos?
Shredded cabbage or romaine, diced tomatoes, fresh cilantro, sliced avocado, lime wedges, or chunky guacamole all make great additions.
How long do leftover Baja fish tacos keep?
The fried fish is best eaten right away for maximum crispiness. Leftovers can be stored in the fridge for up to 2 days but will lose their crispy texture.
More to Cook And Eat
- Taco Pasta – This Taco Pasta casserole recipe combines all the delicious Tex-Mex flavors we love in a tangy, satisfying dish that’s ideal for a busy weeknight or casual gathering.
- Easy Taco Pockets – These Easy Taco Pockets are everything your family loves about taco night but with a super fun twist that’s easy, tasty, and supremely delish!
- Doritos Taco Salad – This Doritos Taco Salad brings big flavor with zero fuss. It’s bold, crunchy, and made to feed a crowd – perfect for weeknights, parties, or potlucks.
- 30-Minute Taco Casserole – This 30-minute taco casserole recipe is a lifesaver for those busy weeknights when you need a quick yet delicious meal.
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