Baja Style Fish Tacos

Baja Style Fish Tacos

15 Reviews 3 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
the petite chef
Recipe by  the petite chef

“I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.”

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Adjust Servings

Original recipe yields 12 servings



  1. Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
  2. Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
  5. Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
  6. Microwave corn tortillas on high until warmed, about 1 minute.
  7. Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.

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Reviews (15)

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I made this recipe but significantly simplified(see I used frozen, beer battered fish fillets and premade pico de gallo. I also left out the ranch dressing (though I had some on hand in case it was needed). Those three changes slashed the ingredient list to a cardinality of five, which was within the realm of a weeknight dinner. But a fancy one! The flavors and textures worked great together and even my 3 year old ate some. Well done!

the petite chef

the petite chef

Downsdea-eliminating the Ranch dressing and the pickled jalapenos in this recipe you will loose much of the flavors. the vinegar in the pickled jalapeno give the salsa that extra zing and of course ranch dressing has much more flavor than sour cream,lime and garlic salt. tcmjem-the reason for stacking the tortillas (I always use 2) the first can become soggy, or saturated with the juices and the second helps keep it together for less mess.



My 13 year old just got thru making this. Turned out great! We did use fresh jalepeno and made a sour cream/sriracha sauce. We will play with it again for sure.

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Amount Per Serving (12 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 50.8 g
  • 16%
  • Protein
  • 16 g
  • 32%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 443 mg
  • 18%

Based on a 2,000 calorie diet



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Fish Tacos


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Anaheim Fish Tacos