Go Back Email Link
+ servings
Three Baja fish tacos topped with onions, cabbage and chipotle crema. A slice of lime on the side.
Print

Baja Fish Tacos Recipe

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!
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 tacos
Calories 183kcal
Author Ana Frias

Equipment

  • Large mixing bowl
  • Large & deep nonstick frying pan

Ingredients

For the beer batter

  • 2 cups all purpose flour
  • 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

  • Prepare ahead. As mentioned above, prepare ahead all of your components for the tacos.
  • 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.
Note on calories: Calorie count does not include tortillas or toppings. 

Nutrition

Serving: 1taco | Sodium: 233mg | Potassium: 4mg | Cholesterol: 22mg | Calories: 183kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 9g | Saturated Fat: 2g | Fat: 15g | Protein: 6g | Carbohydrates: 6g