Fried Fish Tacos to Remind You of Baja California

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.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 45 mins
18 tacos


  • 1 onion, cut into thin slices

  • 2 teaspoons salt, divided

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 4 limes, divided

  • water to cover

  • ¾ cup sour cream

  • cup mayonnaise

  • 1 quart canola oil for frying

  • 18 corn tortillas

  • 2 ½ cups all-purpose flour

  • 1 (12 fluid ounce) can or bottle dark beer

  • 1 ¼ pounds whitefish, cut into 3x1-inch strips

  • 1 egg

  • head cabbage, thinly sliced

  • 1 cup pico de gallo salsa

  • 1 cup chopped fresh cilantro


  1. 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.

  2. 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.

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

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

  5. 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.

  6. 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 (per serving)

674 Calories
57g Fat
31g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 674
% Daily Value *
Total Fat 57g 73%
Saturated Fat 9g 43%
Cholesterol 35mg 12%
Sodium 411mg 18%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 11g
Vitamin C 14mg 70%
Calcium 69mg 5%
Iron 2mg 9%
Potassium 311mg 7%

* 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.

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