I partnered with Pick ‘n Save to bring you my BEST Baja Fish Tacos loaded with citrus slaw, avocado, and spicy chipotle mayo that are crispy, crunchy, and even better than restaurant versions, and thank you Pick ‘n Save for making this recipe possible.

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I can’t stop thinking about these Baja Fish Tacos. They somehow hit crispy, crunchy, spicy and fresh all at once.

Flaky fish tucked into warm tortillas with shredded green cabbage, ripe avocado, and a bright squeeze of lime juice makes each bite addictive. I partnered with Pick ‘n Save to bring you this recipe.

Thank you, Pick ‘n Save. I’ve tested them till late at night and kept finding tiny tweaks that push them past restaurant quality.

You’re gonna wanna eat these right away, and then make them again the next week.

Ingredients

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Firm white fish like cod offers lean protein, mild flavor and omega three fats.
Cold beer or sparkling water makes a light crisp batter, keeps the fish airy.
Green cabbage gives crunchy fiber, low calories, vitamin C and fresh cool bite.
Ripe avocado adds creamy texture, healthy monounsaturated fats, fiber and potassium.
Fresh lime juice brings bright acidity, vitamin C and cuts richness for balance.
Chipotle in adobo lends smoky spicy heat and tangy depth, use sparingly unless bold.
Mayonnaise based sauces give rich creaminess and help bind slaw and toppings.
Small corn or flour tortillas form the shell; corn offers more fiber.

Ingredient Quantities

1 pound firm white fish such as cod or mahi mahi

1 cup all purpose flour

1/3 cup cornstarch

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 cup cold beer or sparkling water

2 cups vegetable or canola oil

4 cups green cabbage shredded

1/4 cup mayonnaise

2 tablespoons sour cream or Greek yogurt

2 tablespoons fresh lime juice

2 tablespoons chopped cilantro

1 teaspoon sugar

1/4 teaspoon salt

1/2 cup mayonnaise

1 to 2 tablespoons adobo sauce from canned chipotle peppers or 1 minced chipotle pepper

1 teaspoon lime juice

8 to 10 small corn or flour tortillas

1 to 2 ripe avocados

lime wedges

fresh cilantro for garnish

pickled red onion optional

thinly sliced radishes optional

How to Make this

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1. Make the slaw: in a bowl toss 4 cups shredded green cabbage with 1/4 cup mayonnaise, 2 tablespoons sour cream or Greek yogurt, 2 tablespoons fresh lime juice, 2 tablespoons chopped cilantro, 1 teaspoon sugar and 1/4 teaspoon salt. Taste and adjust, then chill while you work on the rest.

2. Make the chipotle mayo: mix 1/2 cup mayonnaise with 1 to 2 tablespoons adobo sauce from canned chipotle peppers or one minced chipotle pepper and 1 teaspoon lime juice. Set aside, this is your spicy sauce.

3. Cut the fish into taco size strips (about 4 to 6 pieces from 1 pound), pat dry and lightly season with a pinch of salt and pepper.

4. Whisk the batter: combine 1 cup all purpose flour, 1/3 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika. Pour in 1 cup cold beer or sparkling water and whisk until smooth and slightly thick; cold liquid keeps the batter extra crispy.

5. Heat 2 cups vegetable or canola oil in a heavy skillet over medium high heat until it reaches about 350 to 375 F or a small drop of batter sizzles and browns quickly. Dont overcrowd the pan.

6. Dredge each fish strip in the batter, let excess drip off, then carefully fry in batches until golden and cooked through, about 3 to 4 minutes per batch depending on thickness. Transfer to paper towels to drain.

7. Warm 8 to 10 small corn or flour tortillas in a dry skillet or wrapped in a damp towel in the microwave so they dont crack when you fold them.

8. Slice 1 to 2 ripe avocados and get lime wedges and extra cilantro ready. If you like add pickled red onion or thinly sliced radishes for crunch.

9. Assemble tacos: spread chipotle mayo on the tortilla, add a few generous spoonfuls of citrus slaw, top with a piece of fried fish, avocado slices, a squeeze of lime and fresh cilantro. Serve immediately so the fish stays crispy, you’re gonna love it.

Equipment Needed

1. Large mixing bowl, for the slaw and to whisk the batter
2. Whisk, to smooth out the batter and mix dressings
3. Measuring cups and spoons, for flour, cornstarch, liquids and spices
4. Heavy 10 to 12 inch skillet (cast iron or stainless), for frying the fish
5. Oil thermometer or instant-read thermometer, to keep oil around 350 to 375 F
6. Tongs plus a slotted spoon or spider strainer, to turn and lift the fish safely
7. Chef’s knife and cutting board, to portion fish and slice avocado
8. Wire rack set over a baking sheet and paper towels, to drain and keep the fish crispy

FAQ

Q: How do I get the batter extra crispy?
A: Use ice cold beer or sparkling water, don't overmix the batter, and include the cornstarch and baking powder the recipe calls for. Fry in oil at about 350 to 375 F, don't crowd the pan, and drain on a wire rack so steam can't make it soggy.

Q: Can I bake the fish instead of frying?
A: Yes. Preheat oven to 425 F, lightly oil the battered pieces or brush them with oil, bake on a rimmed sheet for 12 to 15 minutes flipping once, then broil 1 to 2 minutes to brown. It won't be quite as light as deep fried but still tasty.

Q: What fish works best and what size should I cut it?
A: Firm white fish like cod, mahi mahi, halibut or even tilapia work. Cut into 1 inch to 1 1/2 inch thick strips or chunks so they cook evenly and fit well in a tortilla.

Q: How long can I make components ahead and how do I store leftovers?
A: Slaw and both sauces keep 1 to 2 days in the fridge. Fish is best fresh, but fried pieces can be refrigerated up to 24 hours. Reheat in a 400 F oven on a rack to crisp them back up. Keep tortillas separate until serving.

Q: My tortillas fall apart, how do I stop that?
A: Warm corn tortillas on a hot skillet or wrap a stack in foil and heat in a 350 F oven for 10 minutes. If they're fragile use two stacked tortillas per taco or lightly brush with oil before warming.

Q: How spicy is the chipotle mayo and can I tone it down?
A: The recipe ranges from mild to medium depending on how much adobo you use. Start with 1 tablespoon if you want mild, add more to taste. If it's too hot, stir in extra mayo or a spoon of sour cream or Greek yogurt to mellow it out.

Baja Fish Tacos Recipe Substitutions and Variations

Firm white fish (cod or mahi mahi): tilapia, halibut, red snapper, or shrimp. Tilapia is cheap and mild, halibut is meatier and stays flaky, snapper adds a bit more flavor, shrimp works too but cut the cook time way down.
1 cup cold beer or sparkling water: club soda, seltzer, chilled sparkling mineral water, or non alcoholic beer. Use the same amount and make sure it’s very cold for max crispiness, you won’t need to change the flour mix.
Mayonnaise (for slaw or sauce): Greek yogurt, sour cream, mashed avocado, or vegan mayo. Greek yogurt gives a tangy lighter slaw, avocado makes it rich and green, vegan mayo keeps it egg free.
8 to 10 small corn or flour tortillas: lettuce leaves, small tostadas, warmed pita rounds, or crunchy taco shells. Lettuce is great if you want low carb, tostadas give a crunch, pita holds filling without falling apart.

Pro Tips

1. Keep the batter ice cold and dont overmix it. Cold beer or sparkling water makes the crust super crisp, but if you beat it too long it gets gluey, so whisk just until mostly smooth and stop. If you want extra cling, pat the fish dry and toss it in a little flour or cornstarch before dipping.

2. Control the oil temp and dont crowd the pan. A thermometer helps, but if you dont have one drop a tiny bit of batter in first it should sizzle and brown fast. Let the oil come back up to temp between batches and keep finished pieces on a wire rack in a warm oven so they stay crunchy.

3. Keep the slaw from getting soggy by under dressing it. Mix most of the dressing in, taste, then add more if needed right before serving. If you make it ahead, drain any extra liquid and chill, then toss again just before assembly.

4. Make the avocado and tortillas foolproof. Warm tortillas wrapped in a clean towel so they stay soft, and squeeze lime on avocado slices just before you put them on the taco to slow browning. If you need to prep early, slice avocado and tuck the pit back in the unused half, cover tight with plastic.

5. Balance the heat of the chipotle mayo and save your oil. Start with less adobo than you think and add more, that way you wont overpower everything. After frying, strain the oil while warm and store it for another fry session, it can be reused once or twice if you keep it clean.

Baja Fish Tacos Recipe

Recipe by Bob Jones

0.0 from 0 votes

I partnered with Pick 'n Save to bring you my BEST Baja Fish Tacos loaded with citrus slaw, avocado, and spicy chipotle mayo that are crispy, crunchy, and even better than restaurant versions, and thank you Pick 'n Save for making this recipe possible.

Servings

servings

Calories

498

kcal

Equipment: 1. Large mixing bowl, for the slaw and to whisk the batter
2. Whisk, to smooth out the batter and mix dressings
3. Measuring cups and spoons, for flour, cornstarch, liquids and spices
4. Heavy 10 to 12 inch skillet (cast iron or stainless), for frying the fish
5. Oil thermometer or instant-read thermometer, to keep oil around 350 to 375 F
6. Tongs plus a slotted spoon or spider strainer, to turn and lift the fish safely
7. Chef’s knife and cutting board, to portion fish and slice avocado
8. Wire rack set over a baking sheet and paper towels, to drain and keep the fish crispy

Ingredients

1 pound firm white fish such as cod or mahi mahi
1 cup all purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup cold beer or sparkling water
2 cups vegetable or canola oil
4 cups green cabbage shredded
1/4 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup mayonnaise
1 to 2 tablespoons adobo sauce from canned chipotle peppers or 1 minced chipotle pepper
1 teaspoon lime juice
8 to 10 small corn or flour tortillas
1 to 2 ripe avocados
lime wedges
fresh cilantro for garnish
pickled red onion optional
thinly sliced radishes optional

Directions

Make the slaw: in a bowl toss 4 cups shredded green cabbage with 1/4 cup mayonnaise, 2 tablespoons sour cream or Greek yogurt, 2 tablespoons fresh lime juice, 2 tablespoons chopped cilantro, 1 teaspoon sugar and 1/4 teaspoon salt. Taste and adjust, then chill while you work on the rest.
Make the chipotle mayo: mix 1/2 cup mayonnaise with 1 to 2 tablespoons adobo sauce from canned chipotle peppers or one minced chipotle pepper and 1 teaspoon lime juice. Set aside, this is your spicy sauce.
Cut the fish into taco size strips (about 4 to 6 pieces from 1 pound), pat dry and lightly season with a pinch of salt and pepper.
Whisk the batter: combine 1 cup all purpose flour, 1/3 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika. Pour in 1 cup cold beer or sparkling water and whisk until smooth and slightly thick; cold liquid keeps the batter extra crispy.
Heat 2 cups vegetable or canola oil in a heavy skillet over medium high heat until it reaches about 350 to 375 F or a small drop of batter sizzles and browns quickly. Dont overcrowd the pan.
Dredge each fish strip in the batter, let excess drip off, then carefully fry in batches until golden and cooked through, about 3 to 4 minutes per batch depending on thickness. Transfer to paper towels to drain.
Warm 8 to 10 small corn or flour tortillas in a dry skillet or wrapped in a damp towel in the microwave so they dont crack when you fold them.
Slice 1 to 2 ripe avocados and get lime wedges and extra cilantro ready. If you like add pickled red onion or thinly sliced radishes for crunch.
Assemble tacos: spread chipotle mayo on the tortilla, add a few generous spoonfuls of citrus slaw, top with a piece of fried fish, avocado slices, a squeeze of lime and fresh cilantro. Serve immediately so the fish stays crispy, you're gonna love it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.