Baja Fish Tacos Recipe

Name: Baja Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beer Batter Fish; 1 cup all purpose flour; 1 teaspoon salt; 1/2 teaspoon dried oregano; 1 cup beer; 1 1/2 pounds skinless haddock, or other mild light fish, cut into 1-inch wide x 4-inch long strips; 1- 2 tablespoons Malaysian Palm Oil, for frying; 12 (6-inch) soft corn tortillas, warmed; Tomato Salsa and and Crema; 2 tablespoons Malaysian Palm Oil; 1 small red onion, coarsely chopped; 4 large ripe tomatoes, chopped; 1 serrano chili; 1 jalapeno, sliced; 1 tablespoon chipotle hot sauce; 1 tablespoon Mexican oregano; 1/4 cup chopped fresh cilantro leaves; 3 tablespoons mayonnaise; 3 tablespoons sour cream; 1 teaspoon grated lime rind; 1 1/2 teaspoons fresh lime juice

Servings: persons

Beer Batter Fish
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon dried oregano
1 cup beer
1 1/2 pounds skinless haddock, or other mild light fish, cut into 1-inch wide x 4-inch long strips
1- 2 tablespoons Malaysian Palm Oil, for frying
12 (6-inch) soft corn tortillas, warmed
Tomato Salsa and and Crema
2 tablespoons Malaysian Palm Oil
1 small red onion, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chili
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice

1
["Mix the flour, salt and oregano together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.", "In a medium skillet, over medium heat, add enough palm oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.", "Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot palm oil until golden brown and cooked through, about 2 minutes per side or an internal temperature of 140 degrees Fahrenheit is reached. Transfer to a plate lined with paper towels to drain.", "For Crema:
2
Combine mayonnaise, sour cream, grated lime rind, fresh lime juice and let flavors blend.", "For tomato salsa combine remaining ingredients and let sit to marry the flavors.", "Place a strip of fish in each tortilla, serve with lime wedges, salsa, crema,"]

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Beer Batter Fish, 1 cup all purpose flour, 1 teaspoon salt, 1/2 teaspoon dried oregano, and more.

Yes, Baja Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baja Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions