Baja Fish Tacos with Creamy Lime Sauce

Why You’ll Love This Recipe

• Ultra-crispy, light beer batter with flaky white fish—classic Baja texture without heaviness.
• Bright, fresh toppings: crunchy cabbage, zippy pico, and a tangy-creamy lime sauce.
• Weeknight-friendly: ready in about 40 minutes with simple, everyday ingredients.
• Customizable heat level—finish with your favorite Mexican hot sauce.

Grocery List

• Produce: Green cabbage, tomatoes, white onion, jalapeño, fresh cilantro, limes, garlic, radishes (optional)
• Dairy: Mexican crema or sour cream
• Pantry: Corn tortillas, neutral oil, mayonnaise, all-purpose flour, cornstarch, baking powder, ground cumin, kosher salt, black pepper, honey (or agave), hot sauce, Mexican lager beer

Full Ingredients

For the Fish

• 1.5 lb (680 g) firm white fish (cod, halibut, mahi-mahi), cut into 1 x 4 in (2.5 x 10 cm) strips
• 3/4 tsp kosher salt (for seasoning fish)
• 1/4 cup (30 g) all-purpose flour, for light dredging

For the Light Beer Batter

• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (32 g) cornstarch
• 1 tsp baking powder
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup (180 ml) very cold Mexican lager (plus 1–2 tbsp more as needed to reach a thin pancake-batter consistency)

For Frying

• Neutral high-heat oil (canola, vegetable, or peanut), enough for 1 in (2.5 cm) depth—about 3–4 cups (700–950 ml)

Pico de Gallo

• 2 medium ripe tomatoes, cored and finely diced (about 1.5 cups / 225 g)
• 1/2 cup (75 g) finely diced white onion
• 1 jalapeño, seeded and finely minced (or leave seeds for extra heat)
• 1/4 cup (10 g) chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt

Creamy Lime Sauce

• 1/2 cup (120 g) mayonnaise
• 1/3 cup (80 g) Mexican crema or sour cream
• 2 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 1 small garlic clove, finely grated
• 1–2 tsp Mexican hot sauce (Valentina, Cholula, or similar), to taste
• 1/2 tsp honey or agave
• 1/4 tsp kosher salt

For Serving

• 8 (6-in / 15 cm) corn tortillas, warmed (use 2 per taco if tortillas are thin)
• 2 cups (120 g) finely shredded green cabbage
• Lime wedges and extra hot sauce
• Thinly sliced radishes (optional)

Step-by-Step Instructions

Step 1: Mix the pico de gallo

In a bowl, combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt. Toss well and let it stand for 10 minutes to draw out juices and meld flavors. Taste and adjust salt or lime as needed. Set aside.

Step 2: Whisk the creamy lime sauce

In a small bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, lime zest, grated garlic, hot sauce, honey, and salt until smooth. Refrigerate until ready to serve so it thickens slightly.

Step 3: Prep the fish and batter

Pat the fish strips very dry with paper towels. Season evenly with the kosher salt. In a medium bowl, whisk the flour, cornstarch, baking powder, cumin, salt, and pepper. Pour in the very cold beer and whisk just until smooth (thin pancake batter consistency). Let the batter rest 5 minutes while you heat the oil.

Step 4: Heat the oil to 350°F (175°C)

Pour oil into a heavy 10–12 in skillet or Dutch oven to a 1 in depth. Heat over medium-high to 350°F (175°C). Set a wire rack over a sheet pan next to the stove for draining. Keep tortillas and toppings within reach for quick assembly.

Step 5: Dredge, batter, and fry

Lightly dredge fish pieces in the 1/4 cup flour, shaking off excess. Dip each piece into the beer batter, allow extra to drip back, then carefully lower into the hot oil. Fry in batches without crowding until deep golden and crisp, about 2–3 minutes per side (internal temp 145°F / 63°C). Transfer to the rack and lightly salt while hot. Return oil to 350°F between batches.

Step 6: Warm the tortillas

While the last batch fries, warm tortillas on a dry skillet or comal over medium heat 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel. If tortillas are thin, double them per taco for that classic Baja feel.

Step 7: Assemble the tacos

Layer warm tortillas with a handful of shredded cabbage, 1–2 crispy fish pieces, a generous spoonful of pico de gallo, and a drizzle of the creamy lime sauce. Finish with a few drops of hot sauce and a squeeze of lime. Serve immediately while the fish is at peak crispness.

Pro Tips

• Keep the beer ice-cold; cold batter hitting hot oil equals maximum crunch.
• Use a clip-on thermometer and maintain 340–360°F. Too cool = greasy coating, too hot = burnt exterior.
• A light flour dredge helps the batter cling and creates delicate, shattering crust.
• Drain on a wire rack, not paper towels, to preserve crispness.
• Thinly shred the cabbage—it should add crunch without overpowering the fish.

Variations

• Grilled Baja-style: Skip batter. Marinate fish 15 minutes with 2 tbsp lime juice, 1 tbsp oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt; grill 2–3 minutes per side.
• Gluten-free: Use rice flour in place of all-purpose, and a gluten-free lager (or ice-cold sparkling water) for the batter.
• Air fryer crispy: Instead of wet batter, dredge seasoned fish in flour, dip in beaten egg, then coat with panko. Air fry at 400°F (205°C) for 8–10 minutes, flipping once.

Storage & Make-Ahead

Pico and creamy sauce can be made up to 3 days ahead and refrigerated in airtight containers. Shred cabbage up to 24 hours in advance; store wrapped in a damp paper towel. Fry fish just before serving for best texture. Leftover fried fish keeps 1 day in the fridge; re-crisp on a rack at 400°F (205°C) for 8–10 minutes. Warm tortillas fresh when serving.

Nutrition (per serving)

Approximate for 2 tacos: 680 calories; 36 g protein; 68 g carbohydrates; 30 g fat; 5 g fiber; 1100 mg sodium. Values will vary based on fish type, tortillas, and oil absorption.