Authentic Baja-Style Fish Tacos

“There are only two kinds of people: those who like fish tacos and those who have never tried one.” – my older brother Ron

Crispy, Beer-Battered Perfection

Growing up in San Diego in the '80s, we regularly made surf trips into northern Baja. Eventually, we’d crash at my buddy’s house in Estero Bay, just south of Ensenada. The plan usually involved surfing Baja Malibu, K-38, La Fonda, San Miguel, or Sal Si Puedes—then getting lunch in Ensenada.

There was an incredible fish taco stand in the center of town near the large church. It was always packed. The tacos were cooked in lard, slathered in white sauce, and topped with shredded cabbage, doused in super spicy salsa, and finished with a squeeze of lime. I would order taco after taco until I couldn't eat any more.

I try to replicate them with the tacos I make today. Crispy beer-battered fish tacos, loaded with slightly spicy, creamy coleslaw and topped with lime crema, are pure heaven in a tortilla.

A Few Strong Opinions:

1. If you’re thinking about using a flour tortilla… please reconsider. This is sacred ground. Corn tortillas are the real deal—anything else just isn’t the same.
2. Beer-battered and fried is the only way to go. They are juicy-tender on the inside, light, and crispy on the outside. A grilled fish taco is not the same animal.

What Kind of Fish Is Best for Fish Tacos?

Any kind of firm white fish works great. Once it's battered, fried, and covered with lime crema, anything tastes good. Halibut is my favorite because it holds up well. Rock cod is my go-to because it’s always pretty easy to catch. Since rockfish season just opened and my son just dropped off a Ziploc full of fillets—that’s what I’m using today.

Does Beer Make Batter Crispy?

Beer keeps the crust light and airy instead of heavy or gloppy. Beer’s natural sugars also help the batter turn that perfect golden-brown. I usually reach for a Pacifico - the beer of choice in my Baja adventures.

Instructions:

1. Cut your white fish into short strips or bite-size chunks.
2. Make the garlic-lime sauce: toss everything into a food processor and blend until smooth and creamy.
3. Whip up the citrus slaw: mix the ingredients in a bowl and toss to combine.
4. Get your beer batter ready and bring the oil up to 365°F. Make sure it's hot—cold oil makes greasy fish.
5. Dip each piece of fish into the batter and fry in small batches until golden and crispy.
6. Serve in warm corn tortillas. Layer in the crispy fish, add slaw, top with the crema. Finish with cilantro, avocado, a squeeze of lime, crumbled Cotija, and a splash of Cholula.

Fish Tacos Ingredients:

• 1¼ lb cod (or other white fish), cut into chunks
• Salt, black pepper, pinch of cayenne
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp granulated garlic
• 1 tsp dried oregano
• 1½ cups all-purpose flour
• 1 (12 oz) bottle of beer
• Vegetable oil for frying (about 3 cups)
• Corn tortillas, warmed
• Cilantro, sliced radishes, lime wedges for garnish
• Cotija cheese, crumbled

White Sauce Ingredients:

• 1 cup mayo
• ½ cup sour cream
• 4 garlic cloves
• 1 tbsp lime zest
• 2 tbsp lime juice
• ½ tsp cayenne
• ¼ tsp (heaping) salt

Citrus Slaw Ingredients:

• 1 tbsp lime juice
• Pinch salt & black pepper
• ¼ cup avocado oil
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• ¼ cup chopped cilantro