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baja fried fish tacos

(1 rating)
Recipe by
Tammy T
Mesa, AZ

My daughter Bethany and I love fish tacos! The best fish taco I ever had was at the San Diego Zoo in California. I don't know what it was about them, but I never forgot it and had to recreate it of course. This is my version, and yes you do use two taco shells per taco. :)

(1 rating)
yield 2 ( 2 each )

Ingredients For baja fried fish tacos

  • 1/3 c
    dark beer
  • 1/3 c
    all-purpose flour
  • 1/8 tsp
  • 12 oz
    cod fillets (each about 1/2 in. thick)
  • vegetable oil
  • 1/2 c
  • 1/2 c
    plain yogurt
  • pepper to taste
  • 8
    (6 inch) warm corn tortillas
  • 1 1/2 c
    shredded cabbage, the more its finely shredded the better
  • salsa of your choice, optional
  • lime wedges

How To Make baja fried fish tacos

  • 1
    In a shallow bowl, combine beer, flour, and salt. Whisk to blend well. After it is mixed, let it settle at room temperature for an hour. ** Then whisk vigorously before dunking the fish in it. This will give your fish a lighter crispier taste on the outside.
  • 2
    Rinse fish, pat dry, and cut into 4 equal pieces.
  • 3
    In a deep, heavy pan, heat 1 inch of oil over medium-high heat to 360 degrees F on a deep-frying thermometer. Using a fork to turn fish, coat 2 pieces of fish with beer batter; lift out and drain briefly. Slide batter-coated fish into oil; turn up heat to maintain oil temperature. Cook, turning once, until fish is golden (about 2 minutes). Lift from oil with a slotted spoon and drain briefly on paper towels. Keep warm while you batter and fry remaining 2 pieces of fish.
  • 4
    Mix the mayonnaise with the yogart and season with pepper to taste; set aside.
  • 5
    *** To assemble each taco, stack 2 warmed tortillas; top with fish and a fourth of the cabbage. Spoon on the mayonnaise mixture and salsa to taste. Squeeze lime over filling; then fold tortillas to enclose filling and enjoy!

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