Baja Fried-Fish Tacos

Photo: Peden & Munk; Styling: Amy Wilson  

Serve crispy-battered fish in a corn tortilla and top with a cilantro slaw and a homemade tartar sauce.

Yield: Makes 6 to 8 tacos (serving size: 1 taco)
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 537
  • Calories from fat: 57%
  • Protein: 20g
  • Fat: 34g
  • Saturated fat: 18g
  • Carbohydrate: 39g
  • Fiber: 3.9g
  • Sodium: 573mg
  • Cholesterol: 53mg


  • 1 cup dark beer
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
  • Vegetable oil
  • 12 to 16 corn tortillas, warmed*
  • Cabbage and Cilantro Slaw
  • Chipotle Tartar Sauce
  • Lime wedges


  1. 1. In a bowl, whisk beer, flour, and salt until well blended.
  2. 2. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
  3. 3. Pour about 1 inch of oil into a 10- to 12-inch dutch oven over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.
  4. 4. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.
  5. *To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.
Also featured in: Sunset, January 2006
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