Authentic Baja fish tacos originated in the Baja region of Mexico. White, flaky fish is typically battered and fried and served on a charred corn tortilla, topped with spicy crema and cabbage slaw. There are many variations of this recipe, depending on the region of Mexico. But I really enjoy the authentic Baja way, with crispy cod fish, creamy chipotle sauce and crunchy slaw. Pure perfection!

If you really want to go the extra mile, try making this recipe with homemade corn tortillas. It will take a little extra time but it will be totally worth it in the end. A homemade corn tortilla will elevate these tacos to the next level for a truly authentic experience.

I had the pleasure of collaborating with Tastemade for Cinco de Mayo. (Someone pinch me!) Check out my Baja fish tacos recipe video! 

What are authentic Baja fish tacos made of?

Authentic Baja fish tacos are typically made with white, flaky fish. Cod fish is most popular, but you could also use haddock or tilapia. 

Cabbage slaw is also a key component in this recipe. Crispy fish and crunchy slaw is a winning combination! You could use green or red cabbage but I prefer red because of that pop of color. It’s also more visually appealing, in my opinion. 

Now let’s talk toppings. Authentic Baja fish tacos pair well with spicy crema or sour cream. But other popular toppings include pico de gallo, avocado, hot sauce and a drizzle of lime juice. Of course, you can assemble your tacos however you like. But these are the most traditional toppings.

What kind of fish should you use in fish tacos?

If you want to make traditional and authentic Baja fish tacos, stick to cod fish. But as mentioned before, you could use haddock or tilapia. Even pollock or White Sea bass could also work for this recipe!

How to make homemade corn tortillas?

Now if you want to take this recipe to the next level, try also making your own homemade corn tortillas. Here is a great recipe for authentic corn tortillas from Mexican Please.

With just a few simple ingredients, you can make a stack of tortillas perfect for tacos, flautas, enchiladas, tostadas, and more. The possibilities are endless! 

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Authentic Baja Fish Tacos

Authentic Mexican fish tacos originated in the Baja region of Mexico. White, flaky fish is typically battered and fried and served on a charred corn tortilla, topped with spicy crema and cabbage slaw.

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings 4 people

Ingredients

  

Marinade

• 1 lb cod fish
• 2 tbsp olive oil
• juice of 1 lime
• 2 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp cayenne
• salt and pepper, to taste

Beer batter

• 1 cup all-purpose flour
• 1 cup Mexican beer
• 1 1/4 tsp baking powder
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp paprika
• salt and pepper, to taste

Slaw

• 1/4 cup mayonnaise
• juice of 1 lime
• 1 tbsp honey
• 2 cups red cabbage thinly sliced
• 1/4 red onion thinly sliced
• 1 cup corn
• 1 jalapeño, minced
• 2 tbsp fresh cilantro, chopped

Chipotle crema

• 1/4 cup mayonnaise
• 1/3 cup sour cream or greek yogurt
• 1 clove garlic, minced
• juice of 1 lime
• chipotles in adobo, to taste

Tacos

• 6 corn tortillas, charred
• vegetable or peanut oil, for frying
• 1 avocado, diced
• lime wedges

Instructions

 

Marinade

• Add all ingredients for marinade in a large bowl. Stir until well combined. Set aside.
• Cut cod fish into strips. Add the fish strips to the bowl and allow to marinate for at least 30 minutes in the refrigerator.

Beer batter

• Add all ingredients for beer batter in a large bowl. Stir until well combined. Set aside.

Slaw

• Add mayonnaise, lime juice and honey to a large bowl. Stir to combine.
• Add cabbage, onions, corn, jalapeño and cilantro. Toss everything together and set aside.

Chipotle crema

• Add all ingredients for crema in a small bowl. Stir until well combined. Set aside.

Tacos

• Heat oil in a skillet or frying pan over medium high heat. Make sure you add enough oil to deep fry the fish strips.
• Add marinated fish strips to the bowl with beer batter. Stir until fish strips are evenly coated.
• Fry fish strips in batches, about 3 strips at a time. Do not overcrowd the pan.
• Fry fish for about 3-5 minutes. When fish is golden brown, remove from pan.
• Place fried fish on a plate lined with paper towels.
• Add a little drizzle of oil to a skillet over low heat. Warm corn tortillas on skillet for 2-3 minutes.
• If you want charred tortillas, place them on a hot grill pan for a few seconds so they don't burn.
• Add a fish strip to each corn tortilla. Top with slaw, avocado and a drizzle of chipotle crema.

Video

Notes

I like this grill pan because it’s so lightweight and compact! https://amzn.to/3PCzaOS

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