Baja Fish Tacos Recipe

Baja Fish Tacos are one of our new favorite portable meals. Soft tortilla filled with beer-smothered fish, pico de gallo, avocado, and chipotle mayonnaise. Very delicious! It's a fun weeknight meal or a great dish to serve to guests. And you can have a taco bar on the counter in about 20 minutes.

Baja fish tacos

Fish tacos are said to have first originated in Baja, California, Mexico. In the United States, they are most closely associated with Southern California. Spring Breaker fronted fish tacos in Mexico and opened a taco stand in San Diego. Now, that wing has evolved into a restaurant, Rubio's Coastal Grill, with more than 200 locations. That's how good fish tacos are!

What kind of fish to use for Baja Fish Tacos?

Any of your favorite light white fish. We used cod, which was perfect. Haddock is another North Atlantic variety that is a great beer.

Tips for the best fish tacos

You can make the pico and chipotle mayonnaise ahead, but be sure to fry the fish before serving.
Don't crowd the pan. Fry the fish in batches if needed.
Quickly crush the tortillas in an ungreased, nonstick skillet. Although the step is optional, it warms it up, and the charcoal tabs add flavor.
Don't be stingy with the fish. Sure, you have another topping, but the fish has to be the star!

Yield: 4 SERVINGS Prep time: 10 MINUTES Cook time: 10 MINUTES Total time: 10 MINUTES

Ingredients

1 pound white fish
One avocado
tortillas
pico de gallo
chipotle mayo
1/4 tsp black pepper
oil for frying
1.5 cups flour
12oz beer
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt

Instructions

Make the pico de gallo and chipotle mayonnaise.
Mix the flour, beer, chili powder, garlic powder, cumin, salt, and pepper in a bowl.
Cut the fish into slices, about 1 inch by 2 inches. Dry the strips generously with a paper towel.
Add about 1/2 inch of oil to a skillet and heat it over medium-high heat. Heat until the instant-read thermometer reads 350 degrees.
Marinate the fish in batter, then fry in the preheated oil for 2-3 minutes per side, until golden brown, then remove to a paper towel-lined plate. Working in batches, don't crowd the pan.
Fill the tortilla with fish, avocado cubes, pico de gallo, and a drizzle of chipotle mayonnaise.