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Baja Fish Tacos are made with with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing. Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!
Baja Fish Tacos
Fresh and colorful fish tacos are the quick and easy, but insanely delicious recipe you have been looking for this summer! They are so easy to put together and make a great meal for any day of the week. The cod is perfectly flaky with a well-seasoned beer battered coating that has the perfect amount of crispiness.
Load your fish into homemade tortillas for a soft and delicious shell. Then top the pan-fried cod with freshly diced pico de gallo and homemade cilantro ranch dressing as your baja sauce. As a finishing touch, sprinkle cilantro all over for a vibrant citrusy spice and pop of color. These baja fish tacos are a dinner everyone will go crazy over!
Don’t let this long list scare you because a big part of ingredient list is seasonings for the perfectly crispy crust on the cod. These are those staple spices you already have in your cabinet and get used often! The fresh cod will be the most important element of these fish tacos, so be sure to buy the freshest fish you can find. Even if that means swapping out cod for a different fresh catch of the day!
- Fresh Cod: Use a mild white fish. Halibut, Mahi Mahi, or Tilapia are some other good examples if you can’t find fresh cod.
- Salt and Pepper: Used to season the cod and also in the crispy beer batter.
- Flour: Combine flour with seasonings and beer to make the perfect batter!
- Chili Powder: Adds a kick of spice to the batter.
- Paprika: Paprika has a very mild smoky flavor and adds great color to the cod.
- Garlic Powder: Because let’s be real, you can’t go wrong with garlic.
- Cumin: Adds earthy depth to the flavor of the batter.
- Beer: Combine with dry ingredients to make a moist batter to dredge the fish in.
- Cooking Oil: Heat to 350 degrees Fahrenheit before adding in your cod.
- Toppings: I used pico de gallo and cilantro ranch dressing! Feel free to add your favorites.
- Tortilla Shells: Make your own homemade tortillas or choose any store bought variety that are about 6 inches wide.
How to Make Baja Tacos
This savory baja fish taco recipe is not too complicated to make. If you are not used to working with fish, no problem! This recipe is easy to follow. Start by slicing the fish and dredging it in the batter. Then, fry it in hot oil for a short 2-3 minutes per side. Once your fish is done, you are ready to put together the most amazing fish tacos you have ever had!
- Prep Fish: Prepare the cod by cutting them in one-inch pieces about 3-4 inches long. Salt and pepper and then set aside.
- Combine Dry Ingredients and Beer: In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
- Heat Oil: Preheat a medium-sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
- Coat Cod: Working in batches, dredge each piece of cod into the batter.
- Fry: Add cod to the preheated oil and cook until golden brown about 2-3 minutes each side. Remove and set aside on plate.
- Assemble: Put together the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.
Tips for Making the Best Fish Tacos
The original Baja Taco was made with a deep fried white fish, creamy white sauce, and shredded cabbage or slaw. It’s easy to see why it has remained so popular! Here are some pro tips to follow:
- Add Slaw: Making a simple slaw to stuff in the taco will add the perfect additional crunch. You will want to mix finely shredded cabbage, chopped red onion, apple cider vinegar, oil and salt to make a great slaw that will go perfectly with the spices from the cod batter.
- Drain the Fried Fish: When you remove your fish from the pan, lay them on a paper towel lined plate to soak up any excess oil from the fish.
- Serve With: Lime wedges, avocado, slaw, Mexican rice, salsa, pico, cilantro ranch dressing, shredded cheese, or Mexican street corn.
- Don’t Overcrowd the Pan: Cook the cod in batches so the oil keeps its heat and the fish cooks evenly.
- Sift Flour: Before adding the flour into the batter mix, sift it to get the perfect consistency.
- Dry Fish: Pat the fish dry before seasoning and dredging in batter.
- No Beer Batter: If you don’t want to use beer in your batter you could swap it out for ginger ale or Sprite!
- Corn Tortillas: Some people swear by using corn tortillas in this recipe. If you are a corn tortilla lover, try it out!
Making Ahead and Storing Leftovers
You are going to love these amazing fish tacos! Especially since the ingredients can be prepped and stored ahead of time! Your tacos will ready to build any night of the week! Be sure to store Baja taco toppings separately for the best results.
- Storing in the Refrigerator: Allow the cod to cool completely and store within 2 hours of cooking. Then place it in a shallow airtight container. The fish will remain safe to eat when kept in the refrigerator up to 4 days.
- Freezing: Transfer fried cod to a freezer bag and store for up to 3 months. Leave frozen cod in the refrigerator overnight to thaw, then use within 3 days.
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Baja Fish Tacos
- Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
- In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
- Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate.
- Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.
Nutrition information is automatically calculated, so should only be used as an approximation.