Baja Style Fish Tacos

Baja Style Fish Tacos

the petite chef 4

"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."

Ingredients 1 h {{adjustedServings}} servings 423 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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.
Tips & Tricks
Jeannie's Kickin' Fried Fish

A quick and easy recipe for Cajun fried tilapia.

Beer Batter Fish Made Great

See how to make crisp and spicy beer-battered fried fish.


  • Cook's Notes:
  • Soaking your fish filets in cold salt water for 30 minutes before rinsing well and patting dry will eliminate any fishy smell or taste. I have used shredded cabbage in place of the bagged coleslaw too, but I find the flavor to be too strong. I think the bagged mix has had time to off-gas so it does not overpower the dish.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 16

  1. 18 Ratings


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!


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.

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.