A Spicy Perspective

Crazy-Good Baja Fish Tacos (with Fish Taco Sauce and Slaw)

Baja Fish Tacos Recipe – You’ve got to try our corn tortillas loaded with delightfully crispy pieces of cod and fresh slaw, then topped with a creamy, spicy-sweet sauce. These are hands-down the BEST fried fish tacos you’ve ever had.

fried fish tacos with fish slaw and sauce

WE. LOVE. TACOS. And that might be a bit of an understatement.

From shredded chicken to chopped beef, shrimp tacos, veggie tacos, and everything in between – even Buffalo Ahi Tuna Tacos – we just cannot have too many tacos!

We especially adore light, tender, and flavorful fish tacos. Our Corn Crusted Fish Tacos with Jalapeno Lime Sauce has long been a family (and fan!) favorite on the site. But for something new we wanted to make “restaurant style” deep-fried fish tacos for summer. We think we nailed it! How about you?

overhead view of 3 fish tacos

The Best Baja Fish Taco Recipe

After several tries and tweaks, we developed this fantastic Baja Fish Tacos recipe, complete with a refreshing slaw and vibrant fish taco sauce.

These little beauties are utterly irresistible. The fried fish pieces are the perfect combination of moist on the inside and ultra-light and crispy on the outside. The slaw is bright and crunchy, and the mayo-based chipotle sauce is just spicy enough to let the other components shine.

I have made these several times for friends, and always get “These are the BEST fish tacos I’ve ever tasted!” Try these at your next at-home taco party for something a bit different and wholly delicious.

fried code with fish slaw and taco sauce

Ingredients You Need

While this recipe includes many components to make the fish tacos with slaw and taco sauce, the ingredients are all wholesome and readily available at most grocery stores.

To make the Fish Taco Slaw you need:

  • Red cabbagefinely shredded
  • Carrotsshredded
  • Cilantrochopped
  • Red onionthinly sliced
  • Apple cider vinegaror white vinegar for a stronger taste
  • Honeyor agave
  • Salt and pepper

For the Fish Taco Sauce you need:

To make the crispy Fried Fish you need:

  • Cod filletsor grouper
  • All-purpose flouror preferred gluten-free flour
  • Cornstarchnaturally GF-friendly
  • Seasoningssalt and garlic powder
  • Beerpick something light and crisp
  • Oilfor frying

Plus you’ll need corn tortillas for assembling the tacos, and slices of lime to garnish.

chipotle peppers, mayonnaise, lime juice

Step #1 – Make the Fish Taco Slaw

First, make the fresh slaw. You can make this a day or so ahead and have it ready to go at taco time.

Set out a large mixing bowl. Chop all the produce and add to the bowl. Drizzle with apple cider vinegar and honey. Then sprinkle generously with salt and pepper. Toss well to combine. Give it a taste and add additional salt and pepper if needed.

Cover the bowl and chill until ready to serve.

shredded cabbage, carrots

Step #2 – Prepare the Fish Taco Sauce

Likewise, the creamy sauce for the fried Fish Tacos can be made ahead and kept in the fridge for a day or two.

Set out a small bowl. Add the mayonnaise, lime juice, and chopped chipotle pepper. Mix well and taste. Add salt and pepper if needed. Chill.

creamy chipotle mayo sauce

Step #3 – Fry the Fish

Make the fried fish for the tacos just before you are ready to serve and enjoy.

First, set a large saucepot on the stovetop. Attach a cooking thermometer to the side of the pot, then add in the frying oil. There should be plenty of space between the top of the oil and the top of the pot.

Set out a large baking sheet covered with paper towels. Cut the fish fillet’s into 1 x 2-inch strips. Lay the fish strips on the paper towels to dry. You want to get as much moisture as possible off of the fish so that they coat and fry properly.

strips of raw cod

Turn the stove on medium heat and bring the fry oil to 360 to 370°. Set out another baking sheet lined with paper towels to drain the fried fish strips.

In a medium-size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter.

Pro Tip: The batter will thicken as it rests, so you may want to add another splash of beer in it right before frying.

maxing the fry batter

Once the oil is at the right temperature, dunk a fish strip into the batter. You should have a thin, but solid, coating of batter on each strip. If the batter seems too thick, add another 2 to 4 tablespoons of beer.

Get the Complete (Printable) Baja Fish Tacos Recipe + VIDEO Below. Enjoy!

dipping cod in the batter

Gently lower each fish strip into the hot fry oil. Batter and fry 10 – 15 fish strips at a time, but do not overcrowd the pot. Stir with a skimmer to flip the fish strips over and cook for 2 to 4 minutes until golden brown.

Carefully move the fried fish to the prepared pan. Repeat in two or three more batches. 

pieces of fried fish on towels

How to Assemble the Baja Fish Tacos with Slaw and Sauce

When ready to serve, place two fish strips on each tortilla. You might want to wrap the stack of tortillas in paper towels and microwave for 10 seconds or so to get them soft and more pliable to fill.

Top the fried Baja Fish Tacos with fresh slaw and a drizzle of the chipotle mayonnaise fish taco sauce.

plates of fried fish baja tacos with shredded cabbage slaw and fish taco sauce

Suggestions for What to Serve with Baja Fish Tacos

Enjoy crispy fried Fish Tacos with cool, crunchy slaw and creamy sauce with all of your fave taco sides!

They pair great with Spanish Rice or low carb Roasted Cauliflower Rice. And I also love to serve these Baja tacos with refried beans or Frijoles de la Olla, and Grilled Mexican Street Corn Salad.

the best baja fish taco recipe

Tips for Storage and Reheating

Baja Fish Tacos are best served fresh out of the hot oil. However, you can reheat the fish strips in the oven for leftovers. Cool the cooked fish strips completely, then transfer them to an airtight container and keep them in the fridge for 2-3 days.

The homemade fish taco slaw and chipotle mayo sauce will keep well in the fridge for 3 or 4 days.

baja fish tacos with fresh slaw and a creamy taco sauce

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Crazy-Good Baja Fish Tacos (with Fish Taco Sauce and Slaw) Recipe + VIDEO

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Corn tortillas loaded with crispy pieces of fried fish, fresh slaw, and a creamy, spicy and sweet taco sauce for hands-down the BEST Baja Fish Taco recipe!
Servings: 24 tacos

Ingredients

For the Fish Taco Slaw –

For the Fish Taco Sauce –

For the Crispy Fried Fish –

For the Baja Fish Tacos –

  • 24 small flour or corn tortillas
  • Lime wedges for garnish

Instructions

  • For the Fish Taco Slaw: Set out a large mixing bowl. Chop all the produce and add to the bowl. Drizzle with apple cider vinegar and honey. Sprinkle generously with salt and pepper. Then toss well to combine. Taste and add additional salt and pepper if needed. Chill until ready to serve.
  • For the Fish Taco Sauce: Set out a small bowl. Add the mayonnaise, lime juice, and chopped chipotle pepper. Mix well. Taste, then salt and pepper as needed. Chill.
  • For the Baja Fried Fish: Set a large saucepot on the stovetop. Attach a cooking thermometer to the side of the pot, then add in the fry oil.
  • Set out a large baking sheet covered with paper towels. Cut the fish fillet’s into 1 x 2 inch strips. Lay the fish strips on the paper towels to dry.
  • Turn the stove on medium heat and bring the fry oil to 360 to 370° Set out another baking sheet lined with paper towels to drain the fried fish strips.
  • In a medium size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter. (The batter will thicken as it rests, so you may want to add another splash of beer in it right before frying.)
  • Once the oil is that the right temperature, dunk a fish strip in the batter. You should have a thin, but solid, coating of batter on each strip. If the batter seems too thick, add another 2 to 4 tablespoons of beer.
  • Gently lower each fish strip into the hot fry oil. Batter and fry 10 – 15 fish strips at a time. Stir with a skimmer to flip the fish strips over and cook for 2 to 4 minutes until golden brown.
  • Carefully move the fried fish to the prepared pan. Repeat in two or three more batches.
  • When ready to serve, place to fish strips on each tortilla. Top with fresh slaw and a dollop (or a drizzle) of chipotle mayonnaise.

Video

Notes

Baja Fish Tacos are best served fresh out of the hot oil. However, you can reheat the fish strips in the oven for leftovers. Cool the cooked fish strips completely, then transfer to an airtight container and keep in the fridge for 2-3 days.
The homemade fish taco slaw and chipotle mayo sauce will keep well in the fridge for 3 or 4 days.

Nutrition

Serving: 1taco, Calories: 355kcal, Carbohydrates: 20g, Protein: 11g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 249mg, Potassium: 307mg, Fiber: 2g, Sugar: 2g, Vitamin A: 660IU, Vitamin C: 10mg, Calcium: 40mg, Iron: 1mg
Course: Main, Main Course
Cuisine: American, Mexican, Southern, Tex-Mex
Author: Sommer Collier

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3 comments on “Crazy-Good Baja Fish Tacos (with Fish Taco Sauce and Slaw)”

  1. Yeah they were the best ever..so absolutely delicious!

  2. these have become my all-time favorite tacos to make at home! It reminds me of a local taco place here in asheville!

  3. Pingback: Crazy-Good Baja Fish Tacos (with Fish Taco Sauce and Slaw) | bakkbenchersnetwork.com