Baja Style Fish Tacos Recipe -
Baja Style Fish Tacos Recipe
  • READY IN 1 hr

Baja Style Fish Tacos

Recipe by  

"I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    1 hr


  1. Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
  2. Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
  5. Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
  6. Microwave corn tortillas on high until warmed, about 1 minute.
  7. Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.
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  • Cook's Notes:
  • Soaking your fish filets in cold salt water for 30 minutes before rinsing well and patting dry will eliminate any fishy smell or taste. I have used shredded cabbage in place of the bagged coleslaw too, but I find the flavor to be too strong. I think the bagged mix has had time to off-gas so it does not overpower the dish.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2013

I made this recipe but significantly simplified(see I used frozen, beer battered fish fillets and premade pico de gallo. I also left out the ranch dressing (though I had some on hand in case it was needed). Those three changes slashed the ingredient list to a cardinality of five, which was within the realm of a weeknight dinner. But a fancy one! The flavors and textures worked great together and even my 3 year old ate some. Well done!

Most Helpful Critical Review
May 08, 2013

With all the different ingredients and colors it was surprisingly bland. I didn't follow the recipe exactly though. I used fresh Jalapeno instead of canned and added more lime juice and salt to make up for the missing liquid. I also didn't use ranch dressing and instead followed another reviewer's suggestion of sour cream+garlic salt+lime. Maybe I will add some mexican seasoning mix for leftovers. I can't think of much else to do to improve it unfortunately. It was a lot of work (more like 90min in my hands) for the result.

Jun 27, 2013

Downsdea-eliminating the Ranch dressing and the pickled jalapenos in this recipe you will loose much of the flavors. the vinegar in the pickled jalapeno give the salsa that extra zing and of course ranch dressing has much more flavor than sour cream,lime and garlic salt. tcmjem-the reason for stacking the tortillas (I always use 2) the first can become soggy, or saturated with the juices and the second helps keep it together for less mess.

May 30, 2014

My 13 year old just got thru making this. Turned out great! We did use fresh jalepeno and made a sour cream/sriracha sauce. We will play with it again for sure.

Oct 14, 2013

YUM! I am a sucker for all things Mexican and this didn't let me down! Although not my favorite (I prefer BREESE's fish tacos a tad better), these were mighty tasty nonetheless. I especially enjoyed the Ranch slaw and homemade pico! My husband couldn't find Shore Lunch brand batter, so he picked up Drake's brand (which worked just fine). HINT: You'll need to fry your fish in batches. To keep already fried fish warm, stick it in a 200 degree F oven. It will retain its heat and be just as crisp at is was out of the deep fryer! Mexican rice, tortilla chips, guacamole and sangria rounded out our festive meal. Thank you Allrecipes for featuring this gem in Allrecipes magazine! :-)

Jul 27, 2014

A few changes, grilled corn and added to salsa and made a avocado cream sauce by using half avocado 1/4 sour cream and lime juice in blender. Also fried the corn tortillas added the cheese, then fish, slaw and salsa, topped with avocado cream sauce. This is a keeper

Sep 14, 2014


Jun 05, 2014

We really like these tacos. I used Mahi Mahi instead of cod. I couldn't find the chili-garlic sauce at the grocery so I mixed ranch dressing mixed with hot sauce and drizzled over the top. Really good


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 443 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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