Name: Baja-Style Fish Tacos
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 6 medium tomatoes, diced; 1 small onion, diced; 0.5 cup chopped fresh cilantro; 2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved); 0.5 teaspoon garlic salt; 0.5 medium lime, juiced; 3 cups coleslaw mix; 3 tablespoons ranch dressing; 2 cups vegetable oil for frying; 1 (12 fluid ounce) can or bottle Mexican beer; 1 (9 ounce) box batter mix (such as Shore Lunch®); 1 pound cod fillets, cut into 2-inch chunks; 24 (6 inch) corn tortillas; 2 cups shredded Mexican cheese blend; 12 lime wedges; 1 teaspoon Sriracha sauce, or to taste

Baja-Style Fish Tacos

4.6

(45)

36 Reviews

11 Photos

I came up with this Baja-style fish taco recipe after eating fish tacos from a street vendor in Ensenada, Mexico. The salsa can be made a day in advance for flavors to blend.

Recipe by Nancy Kopperud

Published on March 22, 2013

Prep Time:

45 mins

Cook Time:

15 mins

Total Time:

1 hr

Servings:

Jump to Nutrition Facts

Ingredients

Salsa Fresca:

6 medium tomatoes, diced
1 small onion, diced
½ cup chopped fresh cilantro
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
½ teaspoon garlic salt
½ medium lime, juiced

Fish Tacos:

3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (12 fluid ounce) can or bottle Mexican beer
1 (9 ounce) box batter mix (such as Shore Lunch®)
1 pound cod fillets, cut into 2-inch chunks
24 (6 inch) corn tortillas
2 cups shredded Mexican cheese blend
12 lime wedges
1 teaspoon Sriracha sauce, or to taste (Optional)

Directions

Make the salsa: Mix tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt together in a bowl until well combined. Pour lime juice over top. Cover with plastic wrap and refrigerate until needed.
Make the tacos: Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Stir beer and batter mix together in a bowl. Dip cod into batter mix.
Fry cod in batches in the hot oil until cooked through and coating is golden brown, 4 to 5 minutes. Transfer cod with a slotted spoon to a paper towel-lined plate.
Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
For each serving, stack two tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and salsa. Squeeze a lime wedge over top and drizzle with Sriracha.

Tips

To eliminate any fishy smell or taste, soak your cod fillets in cold salt water for 30 minutes, then rinse well, pat dry, and cut into 1-inch chunks for this recipe.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of 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 specific type of oil used.

Nutrition Facts (per serving)

423	Calories
18g	Fat
51g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 423
% Daily Value *
Total Fat 18g	23%
Saturated Fat 7g	33%
Cholesterol 39mg	13%
Sodium 443mg	19%
Total Carbohydrate 51g	18%
Dietary Fiber 5g	19%
Total Sugars 3g
Protein 16g
Vitamin C 19mg	95%
Calcium 223mg	17%
Iron 2mg	10%
Potassium 482mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.