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These Baja Fish Tacos are made with crispy fried white fish, crunchy cabbage slaw, and a creamy white sauce. Just like the fish tacos you’ll find in San Diego and Baja California, they’re packed with fresh flavor and easy to make at home.
Why You’ll Love This Recipe
If you’ve ever enjoyed fish tacos in San Diego or Baja California, you know just how irresistible they are. After our oldest son moved to San Diego, we found ourselves making frequent visits—and fish tacos quickly became the highlight of every trip. On one visit, we ate fish tacos five times in four days! Even our youngest daughter, who had spent her entire life convinced she didn’t like fish, became a fish taco fan after that trip.
When we got home, I immediately started craving those crispy, flavorful tacos, so I set out to recreate them in my own kitchen. The result is this recipe: crispy fried fish, crunchy cabbage slaw, and a creamy white sauce all tucked into a warm tortilla. It’s about as close as you can get to the fish tacos from your favorite San Diego taco shop without hopping on a plane. The only thing missing is the ocean breeze and sunshine!
Ingredients Needed
- Fish, use a light, white fish such as cod, halibut, mahi mahi or tilapia.
- Flour, I use unbleached all-purpose flour
- Cornstarch
- Baking Powder
- Salt
- Egg
- Soda Water, ginger ale, sprite or beer.
- Corn Tortillas
- Cabbage, shredded
- Oil for frying, I used canola or vegetable oil.
- Plain Greek Yogurt
- Mayonnaise
- Lime
- Capers
- Oregano
- Cumin
- Dill Weed, dried
- Cayenne Pepper or Chili Powder
How to Make Baja Fish Tacos
- Combine all sauce ingredients and whisk together.
- Cover bowl with plastic wrap and let it sit in the refrigerator until ready to serve, at least an hour.
- Cut fish into two inch pieces.
- In a medium size bowl combine flour, cornstarch and soda water to make the batter.
- Dip fish pieces into batter until they are lightly coated. Let excess batter drip off fish.
- In a frying pan, heat oil to 375 degrees F. I used a cast iron skillet.
- Add battered fish pieces and cook until golden brown on all sides and fish is cooked through. You will need to do this in batches, you don’t want the fish touching the oil.
- Place cooked fish on a wire rack with a paper towel underneath.
Tips from leigh Anne
- Choose a mild white fish. Cod, mahi-mahi, halibut, or tilapia all work well. Look for firm fish that holds together during frying.
- Pat the fish dry first. Removing excess moisture helps the batter stick better and creates a crispier coating.
- Don’t overcrowd the pan. Fry the fish in batches so the oil temperature stays consistent. Overcrowding can lead to soggy fish instead of crispy fish.
- Keep fried fish warm. Place cooked fish on a wire rack set over a baking sheet in a 200°F oven while you finish frying the remaining pieces.
- Shred the cabbage finely. Thinly sliced cabbage creates the perfect crunchy slaw and is easier to pile into the tacos.
- Make the sauce ahead of time. The white sauce can be prepared several hours in advance and stored in the refrigerator. The flavors actually improve as it sits.
- Warm your tortillas. A few seconds on a hot skillet or directly over a gas flame makes tortillas softer, more flavorful, and less likely to tear.
- Serve immediately. Fish tacos are at their best when the fish is hot and crispy and the toppings are fresh and crunchy.
- Add fresh lime. A squeeze of fresh lime juice right before serving brightens all the flavors and gives the tacos that authentic Baja-style taste.
Frequently Asked Questions
Can I use flour tortillas for fish tacos?
A fish taco is traditionally served on a corn tortilla but if you prefer a flour tortilla, use it!
What is the best fish for baja fish tacos?
You want to use a mild, firm white fish. I like to use cod or tilapia because it is easy to find. You could also use halibut, mahi mahi, flounder or grouper.
How do you store leftover fish tacos?
These fish tacos are best enjoyed fresh, right after cooking. If you end up with leftovers store them in an airtight container in the refrigerator for 2-3 days. Do not store with the cabbage and white sauce on them. Store that in separate containers. You can reheat in the oven or in an air-fryer.
Can I make these fish tacos without frying?
Yes! You can bake or air fry the fish for a lighter version. The texture won’t be quite as crispy as traditional Baja fish tacos, but they’ll still be delicious.
Can I use frozen fish?
Yes. Just be sure to thaw it completely and pat it dry before coating and frying. Excess moisture can prevent the batter from crisping properly.
There’s a reason Baja Fish Tacos have become one of our family’s favorite meals. With crispy golden fish, crunchy cabbage slaw, and a creamy sauce wrapped in a warm tortilla, every bite is packed with fresh, delicious flavor. Whether you’re reminiscing about a trip to San Diego or simply looking for a fun way to change up taco night, this easy recipe brings a taste of the Baja coast right to your kitchen. Just add a squeeze of lime and enjoy!
For other taco recipes try these:
Be sure and follow me over on YouTube for weekly cooking demos.
Baja Fish Tacos Recipe
Ingredients
- 1 lb. fish cod, halibut or tilapia, cut into 1-2inch chunks
- 1 cup flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup soda water or beer used soda water
White Sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup mayo
- juice of one lime
- 1 tsp minced capers don’t leave this out
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp dill weed dried
- 1 tsp ground cayenne pepper
- 1 quart oil for frying
- corn tortillas
- cabbage finely shredded
Instructions
White sauce
- In a bowl combine yogurt and mayo. Add in lime juice and seasonings. Allow to sit in refrigerator a few hours or overnight.
Fish
- Mix together flour, cornstarch, baking powder, salt, egg and soda water to make batter. A few lumps is o.k.
- Heat oil in deep frying pan to 375 degrees. I used my cast iron skillet.
- Dip fish into batter and fry until crisp and golden brown and cooked through.
- Place on a cooling rack to drain and cool.
- To serve place fish in a corn tortilla. Garnish with sauce and shredded cabbage.
Tips & Notes:
- Top with some chopped green cabbage slaw. It gives it a nice little crunch.
- Drizzle with white sauce. So good! Don’t skip this part!!
- Sprinkle with a bit of chopped cilantro if you like.
- Add a slice or two of avocado.
- Add some lime wedges for squeezing over top of taco.
- A bit of fresh pico de gallo would be delish too!
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Nutrition Facts:
Vi says
For quick tacos, I use the tortilla-crusted tilapia from Costco==13 minutes in the oven while I prepare the other ingredients & dinner’s done. I will be trying your crema sauce cause it sounds yummy. Thanks for sharing your recipes!!
Erik C. says
The one thing that I see most home cooks do wrong when making a dredge, is they put the salt in the flour. Being a Exec. Chef & Food and Beverage Manager at an Officers Club for the Air Force, never add salt to flour. Salt is more dense and heavier than the flour and will only sink to the bottom of the dredge. Always salt your protein before you dredge. And always use the Dredge-Drench-Dredge technique. This will a give you a great coating.
Hope these little tip helps.
Leigh Anne says
Great tip – thanks so much for sharing!
Shannon says
YUM!
I need these.
So good to see you today. I want to ask you some Qs too – about planning time for your biz with young kids. I know you’ve been there 😉 Let’s get together soon.
xo
Shannon
Leigh Anne says
Yes – I’ll text you and lets get a time on the calender!
Heidi@TheMerryMagpieVintage says
I made these tonight and they were fantastic!! I used tilapia filets that were frozen from Costco. The breading was so light and cripsy–just perfect! I’m normally not great at deep-frying things but these turned out perfect! Thanks for the recipe.
Leigh Anne says
Heidi, So glad you loved them! That Tilapia from Costco is the best!
val cole says
only ate these in restsurants.now, can do so at home. thanks.
val cole says
i mean fish tacos.