Baja Mexican · Lunch & handhelds

Baja fish tacos

Name: Baja fish tacos
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12 tacos
Cuisine: Baja Mexican
Ingredients: 1 1/2 pounds skinless cod or other firm white fish; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 garlic clove, finely grated; 1/2 teaspoon dried Mexican oregano; 1 teaspoon yellow mustard; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1 cup cold Mexican lager; 6 cups neutral oil for frying; 12 corn tortillas; 3 cups very finely shredded green cabbage; 1/3 cup mayonnaise; 1/3 cup Mexican crema; 2 tablespoons whole milk; 2 medium Roma tomatoes, seeded and diced; 1/3 cup finely chopped white onion; 1 small serrano chile, finely chopped; 1/2 packed cup cilantro leaves, chopped; 3 tablespoons fresh lime juice, plus lime wedges

Ensenada-style crisp beer-battered white fish in warm corn tortillas with fine cabbage, salsa mexicana, lime, and a light crema.

About 1 hr 5 minTotal

About 55 minActive

$$Cost

AdvancedDifficulty

Makes 12 tacos

Equipment

Two mixing bowls
Deep, heavy pot
Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm
Wire rack set over a sheet pan
Tongs or a wire skimmer
Comal or dry skillet

Ingredients

1× recipe · Makes 12 tacos

1 1/2 pounds skinless cod or other firm white fish
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 garlic clove, finely grated
1/2 teaspoon dried Mexican oregano
1 teaspoon yellow mustard
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 cup cold Mexican lager
6 cups neutral oil for frying
12 corn tortillas
3 cups very finely shredded green cabbage
1/3 cup mayonnaise
1/3 cup Mexican crema
2 tablespoons whole milk
2 medium Roma tomatoes, seeded and diced
1/3 cup finely chopped white onion
1 small serrano chile, finely chopped
1/2 packed cup cilantro leaves, chopped
3 tablespoons fresh lime juice, plus lime wedges

Instructions

Cut fish into twelve strips about 3 inches long and 3/4 inch thick; pat completely dry. Whisk flour, baking powder, garlic, oregano, mustard, half the salt, and pepper. Whisk in cold lager just until smooth and let stand 10 minutes.
Mix mayonnaise, crema, and milk into a light spoonable sauce. Separately mix tomatoes, onion, serrano, cilantro, lime juice, and remaining salt for salsa mexicana. Keep cabbage dry and all condiments separate.
Heat oil in a deep heavy pot to . Dip fish in batter, let excess drip away, and lower in while holding each piece for a few seconds so it does not stick. Fry in small batches, turning, until deep golden and the fish reaches 145°F, about 4 minutes; drain on a rack.
Warm tortillas on a dry comal until pliable, then hold in a towel.
Place one fish strip in each tortilla. Add cabbage, a small spoonful each of crema and salsa mexicana, and a squeeze of lime; eat immediately.

Ensenada, Baja CaliforniaBaja California Pacific-coast street cooking

From the table

About this recipe

The modern battered fish taco is inseparable from Baja California's Pacific ports, especially Ensenada and San Felipe, where hot fried fish meets corn tortillas and crisp, acidic table garnishes.

The battered fish taco is associated with Ensenada in Baja California. Its success comes from a light crisp coating and simple table condiments, not a heavy breaded fillet or a pre-dressed mayonnaise slaw. This Kwilt version follows the reviewed household adaptation: Follow the Ensenada vendor-derived batter and table-service structure, using accessible cod and a measured crema rather than turning the taco into a slaw-heavy restaurant variation.

Sources

Dinner does not stop at the recipe