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I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.


Recipe Summary test

30 mins
15 mins
8 hrs
8 hrs 45 mins
18 tacos


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.

  • Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.

  • Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.

  • Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.

  • Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.

  • Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

Cook's Notes:

Any variety of white fish will do. You could also use already breaded fish.

This recipe can be baked instead of fried.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

674 calories; protein 10.8g; carbohydrates 30.6g; fat 57.3g; cholesterol 35mg; sodium 411.4mg. Full Nutrition