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Baja Fish Tacos

Course Main Course
Cuisine American, Mexican
Keyword Fish Tacos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 282 kcal
Author Amanda Rettke

Ingredients

Fresh Salsa

  • 6 Roma tomatoes, diced
  • 1 red onion, diced
  • 1/2 cup cilantro, chopped
  • 2 tablespoons jalapeno peppers, diced
  • 1/2 teaspoon garlic salt
  • 1/2 lime, juiced
  • 1 avocado, sliced

Taco Slaw

  • 3 cups coleslaw mix
  • 3 tablespoons (43.5 g) ranch dressing

Fish Taco Sauce

  • 1/2 cup (115 g) sour cream
  • 1 tablespoon (14.5 g) ranch dressing

Fish

  • 2 cups (436 g) vegetable oil, for frying
  • 1 9 ounce package beer batter mix
  • 1 12 ounce (356.4 g) bottle of beer
  • 12 small-medium flour tortillas
  • 1 pound cod fillets, cut into 1-inch chunks
  • 2 cups shredded Mexican cheese
  • 2 limes, sliced into wedges
  • chile-garlic sauce, to taste (optional)

Instructions

Fresh Salsa

  1. In a medium bowl, mix together tomatoes, onion, cilantro, jalapeno peppers, avocado, garlic salt, and lime juice.
  2. Refrigerate for 10-15 minutes (or longer).

Taco Slaw

  1. Toss coleslaw mix with ranch dressing in a bowl, set aside.

Fish Taco Sauce

  1. In a small bowl combine sour cream and ranch dressing.

  2. Refrigerate for 10-15 minutes (or longer).

Fish

  1. Heat oil in a deep-fryer or large saucepan to 350 °F.
  2. Stir batter mix and beer together in a bowl.
  3. Dry cod pieces thoroughly before putting them into the batter.

  4. Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and the coating is brown, 4 to 5 minutes.  Do not overcrowd the pan.

  5. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
  6. To serve, lay tortilla flat on a plate, top with taco slaw, 2-3 pieces of fried fish, a sprinkle of cheese, and fresh salsa.
  7. Drizzle with fish taco sauce, chile-garlic sauce, and lime juice if desired.
  8. Repeat with tortillas.

Recipe Video