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Beer Battered Fish Tacos (Baja Style)

By Kevin

published Apr 06, 2023

5 from 14 votes

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Make my beer battered fish tacos for Taco Tuesday! Featuring Baja-style fried fish, crunchy homemade slaw with a tangy dressing, and fresh pico de gallo and salsa as a garnish, they’re a flavorful and filling lunch or dinner idea!

Fish tacos come in many shapes and sizes, and sometimes they even include other seafood like shrimp. I’ve already shared recipes like these mahi mahi tacos with fruit salsa, and you could easily whip up some seafood tacos with my perfect blackened shrimp or this salsa verde shrimp. Today’s recipe is all about using beer battered fish as the main filling!

You’ll note that the beer battered fish is done “Baja-style.” Hailing from the Baja peninsula in Mexico, Baja-style tacos feature deep-fried battered fish with a super crispy texture. Paired with the Mexican flavors of the crema dressing for the purple cabbage slaw, this dish will make your taste buds tingle with delight. Check out the video on how to make these below in the recipe card!

I love the idea of serving these as a fun twist on Taco Tuesday or for lunch on the weekends. We’re huge taco lovers in my house, and this recipe is always a hit. You likely won’t end up with leftovers — they’re that delicious!

INGREDIENT NOTES AND SUBSTITUTIONS

• Cod – I typically opt for cod for this taco recipe. You could also use halibut, haddock, mahi mahi, tilapia, or grouper instead.
• Corn Tortillas – You need a vessel for all of the yummy fillings! 
• Oil – To fry the fish. 
• Mexican Beer – You can use your favorite brand. I like Corona, Dos Equis, or Modelo.
• All-Purpose Flour – The main ingredient (apart from the beer!) for the batter.
• Egg – To help the batter stick to the fish.
• Salt & Cayenne Pepper – For more added flavor in the batter.
• Mayonnaise – A key ingredient for your homemade Mexican coleslaw!
• Mexican Crema – Also needed for the slaw. I love my homemade version.
• Green Cabbage – You of course need cabbage for the coleslaw.
• Limes – For the slaw and the garnish.
• Cilantro – Opt for fresh cilantro for your coleslaw and as a garnish.
• Honey – A touch of sweetness goes a long way! Use a tablespoon of honey in the slaw dressing.
• Pico de Gallo – For your garnish. Don’t miss my recipe!
• Salsa Verde – Also as a garnish, and yes, I have a recipe for salsa verde too!

HOW TO MAKE BEER BATTERED FISH TACOS

1. Season the Fish. Add salt to both sides of your white fish of choice and set aside for later. 
2. Make the Dressing. Add the mayonnaise, Mexican crema, lime juice, chopped cilantro, and honey to a large bowl and whisk. Incorporate the shredded cabbage and toss to coat. Set aside.
3. Prepare the Batter. Place the flour, salt, cayenne pepper, egg, and beer in a shallow bowl and mix. Make sure that there are no lumps remaining!
4. Fry. Add the frying oil to a large skillet (I swear by cast iron!) and heat to 350 degrees F. Dip the fish into the batter and allow any excess to drip off. Drop the beer battered fish into the oil and fry on both sides. It shouldn’t take much longer than 5 minutes. Place the fish on a paper towel-lined plate to drain, then repeat with all of the fish.
5. Warm the Tortillas & Assemble the tacos. I typically like to warm my corn tortillas before assembling my tacos — but this step is technically optional. Once they’re warm (or not, whatever you decide) add the fried fish, cabbage slaw, and condiments of your choice before serving, and enjoy!

Recipe notes

• Save prep time: Instead of shredding your own cabbage, buy bagged shreds from the produce section. An 8-ounce bag should be just enough.
• Frying the fish: You may be able to fry a few pieces at a time, depending on the method. Don’t crowd the pan or fryer, or the temperature of the oil will drop and the fish will be soggy.
• Storage: Keep each component in a separate airtight container in the refrigerator. Both the fish and the slaw will last for 3-4 days.
• Reheating: Place the fish in the oven for 10-15 minutes at 350 degrees F. Or, shallow fry it on the stove until warmed through and crispy.

FISH SUBSTITUTIONS
While cod is the popular choice for fried battered fish, there are other varieties that will work just as well.
No matter what you choose, be sure to get enough fillets to make 8 even pieces:

• Halibut
• Pollock
• Haddock
• Mahi mahi
• Grouper

HOW TO SHRED CABBAGE BY HAND
All you need is a cutting board and a sharp knife to make your own cabbage slaw. Or, if you’re comfortable doing so, use a mandoline slicer. Alternatively, you can shred the cabbage using a food processor.

1. Peel off the first layer of outer leaves
2. Rinse and dry the cabbage or use a salad spinner after it’s been shredded.
3. Cut the cabbage in half with a sharp knife, then cut each half again to make quarters.
4. Place each quarter on a cutting board, stem side down, and cut at an angle to remove the stem.
5. Lay a quarter piece on one of the flat sides and cut across it to make thin shreds.
6. Repeat with each quarter until you have enough sliced cabbage.

What Beer is Best for Fish Tacos?

As this is a Mexican-inspired recipe for battered fish tacos, I typically use Mexican beer! Corona, Dos Equis, and Modelo are all great choices. If you aren’t fussed to stick with Mexican beer, I recommend using an American IPA or a Pilsner instead.

What is Beer Batter Made Of?

Beer batter is made with the same ingredients as a regular batter — flour, egg, and seasonings — with the addition of beer. I find that adding about a cup is plenty for recipes like these battered fish tacos.

Is Cod or Tilapia Better for Fish Tacos?

Fish tacos are almost always made with white fish. I like using cod as it holds up well when battered and fried. It also boasts a mild and slightly sweet flavor that I adore. You can use tilapia instead, although cod is generally easier to cook with and is a bit lighter. My advice? Use what you have on hand and/or whatever is easiest to find!

MORE TACO RECIPES TO TRY

If you enjoy the crunch of slaw for tacos, try my Chipotle Chicken Tacos with Apple Slaw. Otherwise, here are some more recipes with a variety of meats:

• Grilled Flank Steak Tacos
• Chicken Tinga Tacos
• Authentic Tacos al Pastor
• Mojo Carne Asada Tacos

This recipe post, originally published on Kevin Is Cooking August, 2020, has been updated with new content, photos and/or video in April, 2023.

Beer Battered Fish Tacos (Baja Style)

5 from 14 votes

Beer battered fish is crispy on the outside and perfectly tender on the inside. Serve with slaw and a tangy sauce for incredible tacos!

Servings: 4

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

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Ingredients 

1x2x3x

• ▢ 1 lb cod (See Note 1)
• ▢ 8 corn tortillas
• ▢ Oil for frying

Batter

• ▢ 1 cup all purpose flour
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp cayenne pepper
• ▢ 1 large egg
• ▢ 1 cup Mexican beer (Corona, Dos Equis, Modelo)

Slaw

• ▢ 1/4 cup mayonnaise
• ▢ 1/4 cup Mexican crema
• ▢ 2 limes juiced
• ▢ 2 tbsp cilantro chopped
• ▢ 1 tbsp honey
• ▢ 2 cups green cabbage shredded

Garnish

• ▢ 2 limes quartered
• ▢ cilantro
• ▢ Pico de Gallo
• ▢ Salsa Verde

Instructions 

• Season fish on both sides with salt and set aside.
• Whisk together the slaw dressing ingredients in a large bowl. Add the shredded cabbage and toss to coat. Set aside.
• In a shallow bowl mix together the batter, whisking to avoid any lumps.
• In a large skillet (cast iron preferred), deep pot or fryer, heat oil to 350°F.
• Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from oil and place on a paper towel lined plate and season with salt. Repeat with all fish.
• Warm tortillas over an open flame or in a dry skillet. Add fried fish, cabbage slaw and serve with lime, cilantro and salsas of choice.

Garnish

Video

Notes

1. Halibut is a great substitution for the cod fish. Other fish can be Haddock, Pollack, Mahi Mahi or Grouper. Cut the filets into 8 pieces.

Nutrition

Calories: 575kcal | Carbohydrates: 66g | Protein: 29g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 552mg | Potassium: 754mg | Fiber: 7g | Sugar: 8g | Vitamin A: 299IU | Vitamin C: 33mg | Calcium: 131mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Main

Cuisine: Mexican

Author: Kevin Is Cooking

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