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Baja Fish Tacos

MEXICAN PLEASE(33)
Schmitt: "Delicious! Everything was great and will add this…" Read More
23Ingredients
60Minutes
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Baja Fish Tacos

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Ingredients

US|METRIC
4 SERVINGS
  • 1 lb. fish
  • 1 cup all purpose flour
  • 1 cup beer
  • 1 tsp. baking powder
  • 1 tsp. salt
  • cracked black pepper (freshly)
  • 1 tsp. chili powder (optional)
  • 12 corn tortillas
  • 3 limes
  • 4 cups frying oil
  • 1 cup mayonnaise
  • 2 chipotles in adobo
  • 2 garlic cloves
  • 1 pinch salt
  • lime (squeeze of)
  • 1/3 head green cabbage
  • 1/4 onion
  • 1/4 jalapeno
  • 1/2 cup vinegar
  • 3/4 cup water
  • 1/2 tsp. Mexican oregano (optional)
  • 1 tsp. salt (Kosher or sea salt is recommended)
  • cracked black pepper (freshly)
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    Reviews(33)

    Reviewer Profile Image
    Schmitt a month ago
    Delicious! Everything was great and will add this to our rotation. Will try mixing mayo and Greek yogurt for the cream next time!
    Reviewer Profile Image
    Perla Perez 3 months ago
    The fish was frozen so the batter didn’t really stick to so I put fish in flour then batter, and my daughter said it need more salt. Other than that it was delicious and I even cooked them in my air fryer.
    Reviewer Profile Image
    Laurie Jean 6 months ago
    These are great! I added some shredded carrots to the cabbage mixture. The sauce is so simple but so delicious. I sometimes use frozen fish fillets and it works out great. Highly recommend!
    Reviewer Profile Image
    Giltner 7 months ago
    Used less salt, but wow these are good! Really light and crispy fish, perfect flavor combos with the pickled cabbage/onions/jalapeños and then the sauce!! Definitely will make again!
    Reviewer Profile Image
    Eric Mathson 9 months ago
    Amazing. I made a different dill sauce but the pickled slaw was delicious. Also added a quick Pico de gallo w/ tomato, onion, cilantro, lime juice and salt. Fish was perfect..
    Reviewer Profile Image
    Steve 10 months ago
    As advertised - amazing! Make sure the oil is hot enough
    Reviewer Profile Image
    Edwardo a year ago
    Superb! Great crispy fish (halibut) and tasty cabbage and chipotle Crema.
    Reviewer Profile Image
    Len a year ago
    WARNING- FOOD COMA ALERT These were soooo good, I couldn’t stop eating. I used haddock, which is what was freshest at my fishmonger, and it was delicious.
    Reviewer Profile Image
    Andrew S a year ago
    Really turned out well, and even got rave reviews from my wife who is not big on fish. Next time will try making the curdita and chipotle crema the night before.
    Reviewer Profile Image
    Leslie Smith a year ago
    Top 3 on my best Fish Tacos Ever list
    Reviewer Profile Image
    Lorraine Eloms 2 years ago
    So goood! The entire family loved it!
    Reviewer Profile Image
    Wendy Bernhart 2 years ago
    Made it for a husband that doesn't normally like fish and he gobbled up everything and was looking for more. Hit!
    Reviewer Profile Image
    CleverFoodLover 2 years ago
    This turned out great! Will remake again!
    Reviewer Profile Image
    Jordan 2 years ago
    Some of the best fish tacos i have ever had
    Reviewer Profile Image
    Tamika Lawson 2 years ago
    It was really delish. This was easy to make and satisfying. I love fish tacos. This will be a regular recipe for me.
    Reviewer Profile Image
    joe 2 years ago
    The recipe is perfect! My entire family loved it I just topped mine off with a corn fresco
    Reviewer Profile Image
    Buenrostro 2 years ago
    It was delicious fish tacos
    Reviewer Profile Image
    Sheena 2 years ago
    It was amazing. I’m going to definitely make it again. I had to improvise on some of the ingredients because I didn’t have beer or jalapeños. I ended up using ginger beer from Trader Joe’s as a substitute for the beer and it worked out great. Plus adding no jalapeños was fine, but I want to try it with jalapeños next time.
    Reviewer Profile Image
    Steph Wang 2 years ago
    Firstly sauce was on point!!! I did half Greek yogurt and half mayo and it tasted phenomenal. The fish had a wonderful crisp to them. Pictured uses pork rinds for those who want to go carb free. My family had the original recipe and had good reviews.
    Reviewer Profile Image
    Rishad Dastur 2 years ago
    Absolutely Delicious!
    Reviewer Profile Image
    Jennie Garcia 2 years ago
    Me and my boyfriend love this recipe! Simple and delicious. I add a few more chiles in adobo for flavor for my sauce and its sooo good.
    Reviewer Profile Image
    Shad M. 2 years ago
    I was very impressed with this dish. The sauce and the pickled cabbage with jalapenos is excellent.
    Reviewer Profile Image
    Sem 2 years ago
    Great recipe!! The sauce is to die for.
    Reviewer Profile Image
    Brigitte Bearden 2 years ago
    Big fan! Careful not to add too much beer to the batter. I did unfortunately just that, but they still were amazing. I added diced avocado with tangy tomatillo dressing. Living in Switzerland it’s hard to find adobo, sadly, so I took some fresh spicy peppers roasted in the oven de-skinned and followed the recipe from there!
    Reviewer Profile Image
    ron butler 2 years ago
    i used red cabbge and cilantro. Excellent. Thank you.
    Reviewer Profile Image
    zulay 3 years ago
    did it so easy to prepare and my family love it 🤗
    Reviewer Profile Image
    Kathleen Bricalli 3 years ago
    This recipe was excellent! And so easy to put together. A Mexican coleslaw and chipotle mayo went great with it. There was nothing left, so a big hit with the family. A excellent dish for the warmer weather. Will definitely make this again!
    Reviewer Profile Image
    NELSON BONILLA 3 years ago
    Excellent dish....love the sauce...reduced the amount of chilis to have evryone enjoy it....
    Reviewer Profile Image
    Tylor Rus 3 years ago
    the sauce could use a little cilantro but other than that they turned out amazing
    Reviewer Profile Image
    Jeanne Cuff 4 years ago
    pretty good. I made some changes, just used mayo, garlic and sirachi to make chipolte sauce, used Gluten-free flour, and made my own coleslaw.

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