Tacos de Pescado
Baja Fish Tacos
Strips of firm white fish get dipped in a light beer batter, fried until golden and opaque, and layered onto tortillas with cabbage slaw and creamy sauce, Baja-style.
Tacos de Pescado
✦ Antes de Empezar
Before you cook
What kind of fish works best for Baja tacos?
Any firm white fish holds up to the beer batter and hot oil — cut it into strips so it fries through in 3 to 4 minutes and comes out fully opaque, then drain it on a rack instead of paper towels so the crust stays crisp under the cabbage and crema.
Ingredientes· 15View
The Fish
- 1.5 lbsFirm White Fish Fillets (Cod, Halibut, or Tilapia)cut into strips
Beer Batter
- 1 cupAll-Purpose Flour
- 1/4 cupCornstarchfor extra crunch
- 1 tspBaking Powder
- 1/2 tsp eachDried Oregano & Cumin
- 1/2 tspGarlic Powder
- to tasteSalt & Pepper
- 1 cupCold Beerlight lager preferred
The Crema
- 1/2 cupSour Cream or Mexican Crema
- 1/2 cupMayonnaise
- 2 tbspLime Juicefreshly squeezed
For Serving
- 2 cupsGreen/Purple Cabbage Mixturevery finely shredded
- 1 cupPico de Gallo
- as neededCorn Tortillas
- for fryingVegetable Oil
Instrucciones
5 pasosCalienta el aceite
Heat the oil
Heat the oil to 350°F (175°C).
Prepara el batido
Make the batter
Whisk together the flour, cornstarch, baking powder, and salt, then add the cold beer just before cooking.
Fríe el pescado
Fry the fish
Pat the fish dry, coat in the batter, and fry in batches for 3 to 4 minutes until the crust is crisp and the fish is opaque throughout.
Escurre el pescado
Drain the fish
Drain the fried fish on a wire rack.
Sirve
Serve
Warm the tortillas and top with cabbage, the fried fish, pico de gallo, crema sauce, and lime.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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