Baja Fish Tacos are made with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing. Each bite of fried fish is packed with flavor but still light and fresh enough for the perfect summer meal!
If you love seafood, here are some more fish tacos to add to the dinner rotation! Try Easy Shrimp Tacos and Grilled Spicy Blackened Salmon Tacos for more mouth-watering flavor!
Baja Fish Tacos
Fresh and colorful fish tacos are the quick and easy, yet incredibly delicious recipe you’ve 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 coating that has the perfect amount of crispiness.
Load your fish into homemade tortillas for a soft and delicious shell. Then top the seared cod with freshly diced pico de gallo and homemade cilantro ranch dressing as the baja sauce. As a finishing touch, sprinkle cilantro all over for a vibrant citrus spice and pop of color. These baja fish tacos are a dinner that everyone will go crazy for!
Ingredients for tacos
Don’t let this long list scare you off as much of the ingredient list is seasonings for the perfectly crispy cod crust. These are the basic spices you already have in your cupboard and use often! Fresh cod will be the most important component of these fish tacos, so be sure to buy the freshest fish you can find. Even if it means replacing the cod with another fresh catch of the day!
- Fresh cod: Use a soft white fish. Halibut, mahi mahi or tilapia are other good examples if you can’t find fresh cod.
- Salt and pepper: Used to season cod and also in crisp beer batter.
- Flour: Mix flour with seasonings and beer to get the perfect batter!
- Chili powder: Adds a touch of spice to the dough.
- Paprika: The paprika has a very mild smoky flavor and adds a nice color to the cod.
- Garlic powder: Because let’s be real, you can’t go wrong with garlic.
- Cumin: Adds an earthy depth to the flavor of the dough.
- Beer: Mix with dry ingredients to make a wet paste in which to dredge the fish.
- Cooking oil: Heat to 350 degrees Fahrenheit before adding 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 about 6 inches wide.
How to Make Baja Tacos
This tasty baja fish taco recipe isn’t too complicated to make. If you’re not used to working with fish, no problem! This recipe is easy to follow. Start by slicing the fish and dredge it in the batter. Then fry it in hot oil for 2-3 minutes on each side. Once your fish is ready, you’re ready to put together the most amazing fish tacos you’ve ever had!
- Preparing the fish: Prepare the cod by cutting it into one-inch pieces about 3 to 4 inches long. Season with salt and pepper then set aside.
- Combine dry ingredients and beer: In a medium sized bowl, add flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
- Heat the oil: Preheat a medium sized skillet over medium-high heat, add oil until it is about ½ inch on the side. Heat until the thermometer reads 350 degrees.
- Dress cod: Working in batches, dredge each piece of cod in the batter.
- Fry: Add the cod to the preheated oil and cook until golden brown about 2-3 minutes on each side. Remove and set aside on a plate.
- To assemble: Assemble 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 consisted of a fried white fish, creamy white sauce, and shredded cabbage or coleslaw. It’s easy to see why it has remained so popular! Here are some pro tips to follow:
- Add the salad: Making a simple stuffing coleslaw in the taco will add the perfect extra crunch. You’ll want to mix together finely shredded cabbage, chopped red onion, apple cider vinegar, oil, and salt to make a great coleslaw that goes perfectly with the spices in the cod paste.
- Drain the fried fish: When you remove your fish from the pan, set it on a plate lined with paper towel to absorb excess oil from the fish.
- Serve with: Lime wedges, avocado, coleslaw, Mexican rice, salsa, pico, cilantro ranch dressing, shredded cheese, or Mexican street corn.
- Do not overload the pan: Cook the cod in batches so that the oil retains its heat and the fish cooks evenly.
- Sift flour : Before adding the flour to the dough mixture, sift it to get the perfect consistency.
- Dried fish: Dry the fish before seasoning it and dipping it in the batter.
- No beer batter: If you don’t want to use beer in your batter, you can 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, give this a try!
Make ahead and save leftovers
You will love these amazing fish tacos! Especially since the ingredients can be prepared and stored in advance! Your tacos will be ready to build any night of the week! Be sure to store Baja taco toppings separately for best results.
- Storage in the refrigerator: Let the cod cool completely and keep it within 2 hours of cooking. Then place it in a shallow airtight container. The fish will remain safe to eat when stored in the refrigerator for up to 4 days.
- Frozen: Transfer the 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.
- Prepare the cod by cutting it into one-inch pieces about 3-4 inches long. Season with salt and pepper and set aside.
- In a medium sized bowl, add flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
- Preheat a medium sized skillet over medium-high heat, add oil until it is about ½ inch on the side. Heat until the thermometer reads 350 degrees.
Working in batches, dredge each piece of cod in the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes on each side. Remove and set aside on a plate.
Assemble tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.
Updated on June 13, 2023
calories304calories (15%)Carbohydrates40g (13%)Protein26g (52%)Fat1g (2%)Saturated fat1g (5%)Cholesterol49mg (16%)Sodium361mg (15%)Potassium541mg (15%)Fiber1g (4%)Sugar1g (1%)Vitamin A243UI (5%)Vitamin C1mg (1%)Calcium29mg (3%)Iron3mg (17%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.