These Baja Fish Tacos, also known as Ensenada Tacos, are crispy, delicious and very easy to make. Top with a homemade crema, salsa and other toppings. They’re so good, everyone will be asking for more!
🗒️ In This Post
Best Fish Tacos
Baja Fish Tacos are built around crisp beer-battered white fish, warm corn tortillas, crunchy cabbage, and a creamy sauce finished with fresh lime. This style comes from northern Mexico, where fried fish stays simple and toppings stay fresh so nothing gets heavy. Each bite has contrast: crisp fish, soft tortilla, cool toppings, and a bright finish.
The fish fries up light with a thin batter that clings without feeling thick. The toppings stay minimal on purpose, letting texture do most of the work. Once everything is prepped, these tacos come together fast and are best eaten right away.
These tacos go together perfectly with red pickled onions, chipotle crema, a tasty chile morita salsa, avocado, hot sauce and a drizzle of fresh lime juice. These are must layers for the perfect crispy fish taco.
♥️ xo, Ana
**This post was originally published on April 2022. It has been updated to be more helpful.
Recipe Notes
| Prep ⏰ | Cook ⏲️ | Rest ⏱️ | Total Time |
| 20 mins | 10 mins | 0 mins | 30 mins |
🍽️ Servings: 16 Tacos
⭐️ Difficulty: Moderate
♥️ What’s to love: The light beer batter instead of breading plus the mild white fish that stays flaky after frying.
🛒 Featured Ingredients: For the batter: all-purpose flour, baking powder, garlic powder, salt & pepper plus an egg and beer.
**You’ll find the complete recipe and ingredient list in the card at the end.**
What’s the best kind of fish for Fish Tacos?
Any type of white firm fish is the best kind for frying with batter. I recommend cod, tilapia or snapper. Make sure the fillets are not thicker than 1 inch.
How to Make Baja Fish Tacos
Timing Notes
- Slaw and sauce can be made earlier in the day and refrigerated
- Fish should be battered and fried right before serving
- Tortillas should be warmed just before assembly
Once the oil is hot, the fish cooks quickly. Plan to assemble tacos as soon as the fish comes out of the oil.
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder and pepper. Add the beer and egg and whisk until smooth. Add more beer if needed, until batter has the consistency of thick pancake batter.
- Pat the fish fillets dry with paper towels. Cut pieces lengthwise into 1-inch thick strips. Season with salt and pepper.
- Heat oil in a large deep skillet to 375 degrees F (190 degrees C). To test if it’s hot enough, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready.
- Using a pair of tongs, dip the fish pieces into the batter to coat; lift out and let excess drip off.
3. Heat oil in a large deep skillet to 375 degrees F (190 degrees C). To test if it’s hot enough, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready.
- Fry fish in batches (do not crowd the pan) until golden brown, turning occasionally if needed, 3 to 4 minutes. It’s ready when the flesh is easily flaked with a fork.
- Drain on paper towels.
- Now the best par: make the tacos! On a warm corn tortilla, add about 2 tablespoons of crema, layer with shredded cabbage, add a piece of fish, pickled onions, avocado, hot sauce and lime juice. Sprinkle cilantro for extra flavor. Enjoy hot!
Serving Suggestions
The beer batter on this fish tacos recipe is so flavorful. It’s great to just savor the flavor. They go better with simple side dishes (if any) like Mexican white rice, elote asado or some kind of vegetable for balance.
Also try with Calabacitas, Ensalada De Coditos, or Spicy Potatoes. For the full list check out my Best Sides For Fish Tacos post!
Ana’s Recipe Tips
- Make Ahead! To simplify your taco making experience, I suggest you prepare a few things ahead to save time before the meal:
- Make these Red Pickled Onions. Do this at least 8 to 24 hours ahead.
- Make the crema the day before: these Baja Fish Tacos go great with this Chipotle Crema or this Cilantro Lime Ranch Crema. Also make the Fish Taco Slaw if serving any.
- The morning of, shred cabbage finely. TIP! If shredding it ahead of time, place it in a container with cold water in the fridge. This will keep it crispy until it’s ready to use. Drain the water prior to using.
- Change things up. Use the same batter to make shrimp tacos! You can serve fish and shrimp tacos at the same time.
- The beer. Use a beer with a big taste like Dos Equis or Modelo. It truly affects the taste of the batter.
- Avoid the batter sticking to the pan! – To avoid a mess in your pan, make sure the oil is very hot. To test it, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready. Also, you may want to use a nonstick pan and jostle the fish around a little before flipping it to ensure that it’s not sticking to the bottom of the pan.
Final Notes
These Baja Fish Tacos are best eaten fresh, right after frying. Keep toppings simple, tortillas warm, and oil hot for the best texture. Once everything is set up, cooking goes quickly and assembly is easy.
Print Recipe:
Baja Fish Tacos Recipe
Equipment
- Large mixing bowl
- Large & deep nonstick frying pan
Ingredients
For the beer batter
- 2 cups all purpose flour
- 1½ tablespoon baking powder
- 1 tablespoon kosher or sea salt
- 1 teaspoon garlic powder
- ½ tablespoon fresh ground black pepper
- 1 large egg
- 8 to 10 ounces beer (don't use a light or dark beer)
- 1 pound fish (like tilapia or cod)
- vegetable oil for frying (sunflower, avocado or peanut oil will also work)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder and pepper.2 cups all purpose flour, 1½ tablespoon baking powder, 1 tablespoon kosher or sea salt, 1 teaspoon garlic powder, ½ tablespoon fresh ground black pepper
- Add the beer and egg and whisk until smooth. Add more beer if needed, until batter has the consistency of thick pancake batter.
- Pat the fish fillets dry with paper towels. Cut pieces lengthwise into 1-inch thick strips. Season with salt and pepper.1 large egg, 8 to 10 ounces beer (don't use a light or dark beer)
- Heat oil in a large deep skillet to 375 degrees F (190 degrees C). To test if it’s hot enough, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready.
- Using a pair of tongs, dip the fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches (do not crowd the pan) until golden brown, turning occasionally if needed, 3 to 4 minutes. It’s ready when the flesh is easily flaked with a fork.
- Drain on paper towels.
- Make the tacos: On a hot corn tortilla, add about 2 tablespoons of crema, layer with shredded cabbage, add a piece of fish, pickled onions, avocado, hot sauce and lime juice. Sprinkle cilantro for extra flavor. Enjoy hot!
Notes
- Refrigerate – Place in an airtight container in the fridge for up to 3 days.
- Freeze for up to three months in an airtight plastic container or freezer plastic bag. When ready to use, take out and let thaw in the refrigerator.
- Reheat – The best method to reheat battered fish is the oven:
- Preheat oven to 375 degrees.
- Place the fish on a baking sheet in a single layer. Cover with foil to keep them crispy.
- Bake for 5 to 6 minutes and uncover. Bake for 5 more minutes or until heated through.
- Serve and enjoy!
Your Private Notes
Nutrition
FAQs
Yes you can! Try another bubbly drink like ginger ale or a non alcoholic beer.
You can use flour tortillas for the fish tacos if you don’t have corn tortillas. Try to find the smaller ones to make the perfect taco.
If you don’t have access to fresh fish, you can definitely use store bought frozen fish. It’s just as nutritious as the fresh kind according to the Natural Fisheries Institute. As soon as the fish is harvested, they are packed to preserve the nutritional value, moisture, and taste.
Yes. The texture will be different, but it still works. Brush or spray the fish lightly with oil and cook until crisp and cooked through.
Just made this last night with rice bran oil and cod from Wegmans. 10/10 would definitely make again. Garnished with some dry cabbage and carrot slaw, avocado slices, and some cherry pepper mayo. Homemade corn tortillas put it over the top.
Me gustaron muchos estos tacos y mi familia se los comieron muy rapido! Ya son unos de los favoritos de ellos. Gracias por la receta de tacos!
Delicious!!!
Mis favoritos!!!!
Sooo Delish!!!These instructions are very well written out. Printing is clean and easy to read.
Sooo Delish!!!These instructions are very well written out. Printing is clean and easy to read.
Sooo Delish!!!These instructions are very well written out. Printing is clean and easy to read. The photos are great.
The first time I made this it was perfect! I made it again today and the batter came out more fluffy, like a corndog, than crispy. Can you tell me what you think went wrong? Thanks!
Hi Liat! So sorry for the late reply! Did you use the same type and brand of beer? I can’t think of anything else that would make it super fluffy. So sorry to hear that! I hope they were still good!
We were gifted a small filet of cod by our fisherman neighbor and this seemed like the perfect way to stretch the portion. The tacos came out absolutely delicious and even our 3-year-old son ate almost 2 (mostly plain) tacos. We combined mayo and ketchup for an in-a-pinch dressing.
Delicious ⭐️⭐️⭐️⭐️⭐️
Wow! Another winner that I’ll surely make!
Love all the tips and insights! Great photos and tutorials!
You rock!
Thank you so much Diane! I’m so delighted you like them 🙂
XO,
Ana
Delicious Ensenada style tacos with authentic flavors. Can’t wait to have them again!
Yay! Thanks for the comment and I’m happy to hear you like them Laura.
Stay well
Ana