If there’s one recipe that instantly makes me think of long summer evenings, it’s these beer battered fish tacos. They’ve got everything I love in a taco: crispy golden fish, a light and tangy slaw, a squeeze of lime, and a warm corn tortilla to hold it all together.
I started making these Baja-style tacos for Taco Tuesday, and now they show up far more often than just Tuesdays. They’re casual enough for a quick dinner but always feel like a little celebration. A plate of these on the table, and suddenly it feels like a sunny coastal afternoon.
Why These Tacos Always Steal the Show
There’s something special about the way the crunchy, airy beer batter hugs the tender, flaky fish inside. It’s light without feeling greasy, and the contrast with the crisp slaw is unbeatable. I’ve tried many versions over the years, but this one has become a staple.
This is the kind of meal I pull out when friends drop by or when I just want to treat myself to something that feels like it came from a beachside food truck. The frying goes quickly, and the slaw can be prepped ahead — which means more time enjoying the food than cooking it.
And let’s be honest, nothing gets people excited at the table faster than a tray of freshly fried fish and warm tortillas.
My Go-To Ingredients for the Perfect Baja Taco
-
Fish: Cod is my usual pick because it fries beautifully and flakes perfectly. Halibut, haddock, pollack, mahi mahi, or grouper work just as well.
-
Corn tortillas: The soft, slightly chewy texture is perfect for holding everything together. A quick warm-up makes them even better.
-
Oil: I use corn oil for frying, but vegetable, sunflower, safflower, canola, or peanut oil work too.
-
Batter:
-
All-purpose flour for that light, crisp texture.
-
A touch of salt and cayenne for seasoning.
-
An egg to bind it all.
-
A light lager (like Corona or Modelo) to make the batter bubbly and airy.
-
-
Slaw: A mix of shredded cabbage, mayonnaise, Mexican crema, lime juice, cilantro, and a hint of honey for balance.
-
Toppings: Homemade pico de gallo, salsa verde, and fresh lime wedges.
The beauty of this recipe is how everything works together — the batter is savory, the slaw is fresh and tangy, and the toppings add brightness.
Step-by-Step: How I Fry and Build These Tacos
-
Prep the Fish:
I start by lightly salting both sides of the fish fillets and letting them rest for a few minutes. This step adds flavor and helps firm up the texture. -
Make the Slaw:
I whisk together the dressing — mayo, crema, lime juice, cilantro, and honey — then toss it with the cabbage. It gets better as it sits, so I like to do this first. -
Whisk the Batter:
In a separate bowl, I combine flour, cayenne, salt, egg, and cold beer. The batter should be smooth and slightly bubbly. -
Fry to Golden Perfection:
I heat the oil in a cast iron skillet to 350°F. Each piece of fish gets a dip in the batter and then gently goes into the oil. I fry them in small batches for 4–5 minutes, turning once, until crisp and golden. -
Assemble the Tacos:
I warm the tortillas, add the hot fried fish, pile on the slaw, spoon some pico de gallo or salsa verde, and finish with a squeeze of lime.
This is one of those recipes where the sound of that crunch when you take the first bite is half the fun.
Little Tricks That Make a Big Difference
-
Dry the fish well. Moisture is the enemy of crisp batter, so I always pat the fish dry before dipping it.
-
Don’t overcrowd the pan. It drops the oil temperature and makes the coating soggy. I fry in batches, giving each piece space to get that golden crust.
-
Cold beer, hot oil. This is my golden rule. Cold batter going into hot oil creates that light, crisp texture we want.
-
Warm tortillas properly. I quickly toast them on a dry skillet so they’re soft but still strong enough to hold the filling.
Make Ahead and Storage Tips
If I’m hosting or cooking for a crowd, I make the slaw a few hours ahead and keep it chilled. The batter can be mixed just before frying, and the tortillas can be warmed and wrapped in foil to stay soft.
Leftover fish (if there ever is any) can be stored in an airtight container for up to 4 days. The slaw holds up well for the same amount of time, though it gets softer the longer it sits.
To reheat the fish, I use the oven or air fryer at 350°F for 10–15 minutes. It crisps right back up without becoming dry. I avoid microwaving since it makes the coating soft.
How I Like to Serve These
-
Classic: Fried fish, slaw, salsa verde, and lime — just like the Baja taco stands.
-
With Extras: I sometimes add thin avocado slices or a spoonful of guacamole for creaminess.
-
Build-Your-Own Taco Bar: This is a hit at gatherings. I lay out all the toppings, and everyone builds their own. It keeps the fish hot and the slaw crunchy.
And yes, a cold drink on the side completes the experience beautifully.
Fun Variations to Try
-
Spicy Lovers: Add extra cayenne or a drizzle of hot sauce.
-
Crispier Batter: Mix a spoonful of cornstarch with the flour or coat the fish with flour before dipping into the batter.
-
Tropical Twist: Add a pineapple or mango salsa on top for a burst of sweetness.
-
Lettuce Wrap Option: If you want a lighter version, skip the tortillas and use crisp lettuce cups.
Frequently Asked Questions
Can I use frozen fish?
Yes, just thaw it completely in the fridge overnight and pat it very dry before battering. Excess moisture makes the batter slide off and prevents crisping.
Why is my batter soggy?
The most common reason is overcrowding the pan. I fry in small batches to keep the oil hot and the crust crisp. Letting the oil come back to temperature between batches is key.
Can I make the batter ahead of time?
It’s best to make it fresh so the beer stays bubbly, but you can mix the dry ingredients earlier and whisk in the beer just before frying.
How can I make the batter crispier?
A little cornstarch in the flour helps. You can also double-fry the fish briefly after the first fry for extra crunch.
Beer Battered Fish Tacos
These Beer Battered Fish Tacos are a taste of Baja—crispy golden fish tucked into warm tortillas, topped with tangy slaw and bright garnishes.
Ingredients
- 1 lb cod, cut into 8 pieces
- 8 corn tortillas
- Oil for frying
For the Batter
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 large egg
- 1 cup Mexican beer (such as Corona, Dos Equis, or Modelo)
For the Slaw
- ¼ cup mayonnaise
- ¼ cup Mexican crema
- Juice of 2 limes
- 2 tbsp cilantro, chopped
- 1 tbsp honey
- 2 cups green cabbage, shredded
Garnish
- Lime wedges
- Cilantro
- Pico de Gallo
- Salsa Verde
Instructions
- Pat the fish dry, season lightly with salt, and set aside.
- In a large bowl, whisk together mayonnaise, crema, lime juice, cilantro, and honey. Add the shredded cabbage, toss to coat evenly, and let the slaw rest while you prepare the fish.
- In a separate bowl, whisk flour, salt, cayenne, egg, and beer until smooth. The batter should be light and slightly bubbly.
- Heat oil in a cast iron skillet or deep pot to 350°F. Dip each piece of fish into the batter, letting excess drip off, then gently place it into the hot oil. Fry for about 4–5 minutes, turning once, until golden and crispy. Transfer to a paper towel–lined plate and sprinkle with a touch of salt.
- Warm the tortillas over an open flame or in a dry skillet. To assemble, add a piece of fried fish to each tortilla, top with slaw, and finish with fresh lime, cilantro, pico de gallo, or salsa verde.
Notes
- Frying oils like corn, canola, sunflower, or peanut oil work best for crisp results.
- For extra crunch, avoid crowding the pan and fry in batches.
- Keep fried fish warm in a low oven while cooking the rest.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 645Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 127mgSodium 726mgCarbohydrates 72gFiber 7gSugar 16gProtein 36g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Baja-style beer battered fish tacos are the kind of meal that instantly brings a little sunshine to the table. The crisp batter, the tangy slaw, the fresh lime — it all comes together in a way that feels both comforting and a little festive.
Whether it’s Taco Tuesday or just a random weeknight, this recipe never disappoints. Once you hear that first crunch, you’ll understand why this one has become a keeper in my kitchen.
