Baja Fish Tacos aka Beer-battered Fish Tacos
Perfect for Fish Friday during Lent, or any time of the year, these beer-battered Baja Fish Tacos are amazing! Crispy fish with a chipotle lime mayo and jalapeno lime slaw. The perfect combination for fish tacos!
We use wild Icelandic cod filets for these fish tacos. You could also use halibut or any other firm white fish. Safeway carries frozen wild Icelandic cod year-round in the seafood department. It’s sustainably caught according to Safeway’s Seafood Sustainability policy. The fish is dredged in a savory beer batter, then lightly fried until golden and crispy. Pair with creamy jalapeno slaw and chipotle mayo for the best Baja Fish Tacos you’ll ever eat!
While I don’t typically make fried food, these fish tacos are the exception. They are crispy, savory, full of flavor, and will be on repeat request at your house. Super easy to make, don’t let the long ingredient list intimidate you, most of the seasonings and oil you likely have on hand and you just need a few fresh ingredients to make these.
Beer Battered Baja Fish Tacos Ingredients
Note – you will need 3 limes total for the recipe.
Jalapeno Lime Slaw
- 10 oz Signature Farms shredded cabbage slaw
- 1/2 cup sliced red onion
- 1/2 jalapeno, seeded and diced
- 1/4 cup mayonnaise
- 1 lime, zest, and juice
- salt and pepper, to taste
Chipotle Mayo
- 1/2 cup mayonnaise
- 1 tablespoon chopped chipotle chile in adobo sauce
- 1/2 teaspoon garlic powder
- 1 lime zest and juice
Beer Battered Cod
- 1 1/2 lbs. cod fillets, sliced into 1″ x 4″ strips
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups beer
- vegetable oil for frying
- tortillas, charred
- shredded cheese, for serving
- lime wedges and jalapeno slices for serving
How to Make Beer Battered Fish Tacos – Baja Style
For this recipe, you want to start with the slaw and chipotle mayo and also char the tortillas and keep them warm so that when your fish is done, you can serve it fresh and hot.
Prepare the slaw: In a medium bowl, combine the shredded cabbage slaw with the mayo, lime juice, lime zest, red onion, jalapeno, and salt and pepper. Stir until combined. Refrigerate until ready to serve.
Prepare the Chipotle Mayo: In a small bowl, combine the mayo, and chipotle in adobo sauce, garlic powder, lime zest, and juice. Stir until combined. Set aside, or refrigerate until ready to serve.
Prepare the frying oil: In a large heavy bottom pot, pour vegetable oil until a depth of 3/4 of an inch in the pot. Heat the oil to 350° is reached using a thermometer.
Batter and Fry the Fish: Prepare the dredging, frying, and draining station at your stove by having the fish, the batter and a baking sheet with a wire rack near the cooking oil. Working in batches and using tongs, dip the fish into the beer batter, then into the hot oil. Fry the fish for 2 – 3 minutes until golden brown. Remove the fish from the oil and set it onto the baking sheet with the wire rack. Repeat until all the fish is cooked.
Char the tortillas over an open flame, or toast them in a hot skillet.
To serve, layer the jalapeno lime slaw, shredded cheese, then the fish, and top with the chipotle mayo. Serve with additional jalapeno if desired and lime wedges.
What to Serve With Baja Fish Tacos
A classic pairing is beans and rice – you can use refried beans, pinto or black beans and your favorite Mexican rice. You can also serve it with a simple salad to keep it healthy and lower carb. A light Mexican-style lager is the perfect drink pairing for the tacos or a margarita!
Ingredients
Jalapeno Lime Slaw
- 10 oz Signature Farms shredded cabbage slaw
- 1/2 cup sliced red onion
- 1/2 jalapeno seeded and diced
- 1/4 cup mayonnaise
- 1 lime zest, and juice
- salt and pepper to taste
Chipotle Mayo
- 1/2 cup mayonnaise
- 1 tablespoon chopped chipotle chile in adobo sauce
- 1/2 teaspoon garlic powder
- 1 lime zest and juice
Beer Battered Cod
- 1 1/2 lbs. cod fillets sliced into 1" x 4" strips
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups beer
- vegetable oil for frying
- tortillas charred
- shredded cheese for serving
- lime wedges and jalapeno slices for serving
Instructions
- For this recipe, you want to start with the slaw and chipotle mayo and also char the tortillas and keep them warm so that when your fish is done, you can serve it fresh and hot.
- Prepare the slaw: In a medium bowl, combine the shredded cabbage slaw with the mayo, lime juice, lime zest, red onion, jalapeno and salt and pepper. Stir until combined. Refrigerate until ready to serve.
- Prepare the Chipotle Mayo: In a small bowl, combine the mayo, chipotle in adobo sauce, garlic powder, lime zest and juice. Stir until combined. Set aside, or refrigerate until ready to serve.
- Prepare the frying oil: In a large heavy bottom pot, pour vegetable oil until a depth of 3/4 of an inch in the pot. Heat the oil to 350° is reached using a thermometer.
- Batter and Fry the Fish: Prepare a dredging, frying, and draining station at your stove by having the fish, the batter and a baking sheet with a wire rack near the cooking oil. Working in batches and using tongs, dip the fish into the beer batter, then into the hot oil. Fry the fish for 2 - 3 minutes until golden brown. Remove the fish from the oil and set onto the baking sheet with the wire rack. Repeat until all the fish is cooked.
- Char the tortillas over an open flame, or toast them in a hot skillet.
- To serve, layer the jalapeno lime slaw, shredded cheese, then the fish and top with the chipotle mayo. Serve with additional jalapeno if desired and lime wedges.
Additional Cod Recipes
Lemon Baked Cod With Artichokes and Panko
Spicy Cod Fish Tacos With Jalapeno Lime Slaw
You can get all the ingredients for these recipes at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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