fish tacos

Traditional Baja Fish Tacos

My last post got my mind on the Southern California Fish Taco that inspired it, and with it being mid-summer here in the states, I went ahead and posted this recipe. Most traditional methods call for hand-made flour tortillas, but it’s a matter of personal preference.


Baja Fish Tacos

  • Servings: 4 (16 tacos)
  • Difficulty: moderate
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  • 1 pound Tiliapia fillets (other firm white fish fillets, such as catfish, cod, or halibut, or tilapia, may be used instead), cut into 3-inch-by-¾-inch strips
  • 16 corn tortillas
  • 1 teaspoon salt
  • ½ cup mayonnaise
  • ½ cup Mexican crema or sour cream
  • ¼ cup whole milk
  • 1 tablespoon Sriracha sauce, or more to taste
  • 1 small garlic clove, minced
  • 3 limes
  • 1 quart canola or vegetable oil
  • 2 cups all-purpose flour
  • One 12-ounce bottle Negra Modelo or other lager
  • 1½ cup white cabbage, very finely shredded
  • ½ cup red cabbage, very finely shredded
  • ½ cup diced tomatoes
  • 1 ripe avocado, thinly sliced
  • 1 cup fresh cilantro leaves


  1. Heat the oil to 350°F in a deep pot over medium-high heat. In a medium bowl, whisk together the flour, beer, and 1 teaspoon salt; the mixture should have the texture of pancake batter. When the oil is hot (if you don’t have a thermometer, you can test it by dropping in a bit of batter and seeing if it sizzles), dip the fish pieces in the batter and fry them in batches until golden brown, 2 to 3 minutes. Drain on paper towels and season with salt.

  2. Make the sauce: Combine the mayonnaise, crema, milk, Sriracha, garlic, and the juice of ½ lime in a small bowl. Taste and adjust the seasoning. Cut the remaining 2½ limes into wedges.

  3. Arrange the tortillas on a serving plate and place one piece of fish on each. Top each taco with a large pinch of shredded cabbage, diced tomato, a drizzle of sauce, a slice of avocado, and a few cilantro leaves. Serve immediately with lime wedges.

Aha! Baja!

Steve D.

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