Beer-Battered Baja Fish Tacos

I had my fair share of Mexican food while we spent so many vacations in Playa del Carmen. These homemade Baja fish tacos are my take on a delicious dinner I had on our honeymoon. Featuring crispy, beer-battered fish on the outside and tender on the inside, Mexican coleslaw made with purple cabbage, and an authentic, creamy Chipotle sauce, these tacos are an explosion of flavors and textures in every bite!

What I love most about Mexican cuisine is how it incorporates and celebrates simple, fresh ingredients. Also, most recipes are incredibly versatile and can be adapted to one’s own preferences. These tacos are a must-try, and I can tell you that every single person in my family loves them. Everyone looks forward to it when I declare that it’s taco night and serve these with my Easy Pico De Gallo and Homemade Guacamole.

I have perfected every component of this recipe to let its simplicity shine and create a harmony between flavors. The purple coleslaw, with tangy, refreshing lime juice and zest, adds some crunch, while the Chipotle sauce, made with Adobo peppers, coats everything in a smooth, velvety, spicy layer. This recipe is versatile; you can use flour or corn tortillas. I personally prefer flour, so it’s neutral and doesn’t compete with the other flavors. Whether you are eyeing this recipe for a weeknight, party, or game night, I guarantee you will come back to it once you try it.

Why you will love this recipe 

• Better than the restaurant: I had these at a beachfront restaurant in Cabo San Lucas and loved them from the first bite. So, I had to recreate them for my family, and took them to the next level by using my beer-battered fried fish!
• It’s so easy: While the recipe has a few components, the most time-consuming part is frying the fish, which, quite frankly, is also very easy. Other than that, it’s just simple chopping and mixing.
• Crispy beer-battered fish: With my recipe, this fish turns out perfectly crispy every time. I make my seasoned beer butter coating, which keeps the fish crunchy on the outside and tender on the inside.
• Authentic slaw: My special slaw is made with an authentic blend of ingredients that tastes exactly as it should. Once you bite into these tacos, you will feel like you are on a vacation in Mexico.

What you will need

For the slaw

• Vegetables: The main ingredient is the most important, and should be very fresh organic red cabbage. I also add sliced red onion for an intense flavor, crisp crunch, and vivid color. 
• Wet ingredients: I add vegetable oil to provide a silky base that coats the vegetables without overpowering their flavor. Red wine vinegar gives it a sweet, tangy flavor and keeps the vegetables crisp. Lime juice also adds a fresh contrast, cutting through the rich chipotle sauce. 
• Seasonings: I use salt to enhance other ingredients, chopped cilantro for a floral hint, and lime zest for an intense citrus boost.

For the Chipotle sauce

• Wet ingredients: The main ingredient is mayonnaise, a creamy base that holds it all together. I also added some lime juice for brightness and tang. 
• Seasonings: The chipotle chiles in adobo sauce add a complex, smoky, spicy flavor. Minced garlic provides an umami flavor without a bitter aftertaste.

For the fish

• Fish: I used 1½ pounds of tilapia fillets, cut into 1-inch pieces about 4 inches long. 
• Dry ingredients: All-purpose flour is what I use for its protein content that sticks to the fish, but is optimal to make a light, crispy crust. 
• Wet ingredients: I use my favorite beer for this recipe. Any kind will do, but it has to be ice cold and very bubbly. I use vegetable oil to fry the fish because of its high smoke point and neutral flavor. 
• Seasonings: Besides salt and pepper to taste, I like to add cumin for an earthy, smoky flavor and paprika for a golden-brown color and a deep, warm flavor. 

For serving

• Tortillas: Any kind of tortilla will do, but I prefer soft flour tortillas. I don’t like how corn tortillas interfere with the other ingredients’ flavors.
• Garnish: I used lime wedges, Pico de Gallo, and homemade guacamole.

How to prepare

Mix the slaw: First, I mix all the slaw ingredients in a large bowl and set it aside.

Mix the sauce: I do the same with the Chipotle sauce ingredients. 

Make the batter: I pat the fish fillets dry with paper towels, then mix the flour, cumin, paprika, salt, and pepper in a bowl. Then whisk in the beer gradually until the batter is smooth. 

Fry the fish: I cook one inch of oil in my skillet over medium heat until it reaches 350 to 375 degrees F. Once it is hot enough, I dip the fish in the batter and fry them for about 2 minutes per side, until golden brown and cooked through.

Let it drain: Afterward, I remove them and place them on a rack lined with paper towels to drain the excess oil, cooking in batches until they are all finished. 

Put together and serve: When finished, I add 1 tablespoon of sauce on a tortilla, place a fish strip on that, top it with slaw, add more sauce, and serve with toppings. 

Expert tip

The best fish for this recipe

While any kind will work for this dish, I prefer tilapia or cod. I think that fresh fish is best, but frozen will work as well. Some of the kinds of fish that I have tried are cod, tilapia, catfish, and sea bass, but I know that others have used halibut, mahi-mahi, snapper, haddock, and grouper. Flounder, whiting, pollock, and hake are also good choices. As long as it is a light-colored fish with a mild flavor and flaky texture. 

More tips to consider:

• Be sure to cut the pieces the same size so they cook evenly. 
• Use cold beer for the batter for maximum crispiness.
• Dry the fish thoroughly with paper towels before dipping. 
• Make sure the oil is between 350 and 375 degrees F.
• Don’t overcrowd the pan so they fry rather than steam. 
• Add a tablespoon of cornstarch and a teaspoon of baking powder to the flour for a crunchier coating.

Recipe variations and add-ins:

• Different fish: Not in the mood for whitefish? This is delicious with salmon, tuna, or trout, too.
• Other seafood: In fact, shrimp, scallops, lobster, and crawfish are also amazing substitutes for these tacos. 
• Cajun tacos: Want these tacos spicy? Add red pepper flakes or some of my Cajun seasoning to the breading.   
• Baked fish: Instead of frying, try my crispy baked tilapia for a healthier dish.
• Hold the beer: For those who don’t like beer, feel free to use something else, such as seltzer or lemon lime soda. 

Serving suggestions:

One of my favorite sides to serve with these tacos is avocado, and I have several delicious avocado recipes, like my air fryer avocado fries. These are crispy on the outside and creamy on the inside, seasoned with everything bagel seasoning. Grilled avocado is another great choice. It is so simple with just 2 ingredients! My Mexican salad and taco dip always make an appearance if I fix these for a party.

I also like to serve this cucumber, tomato, avocado salad with these tacos because they pair so well. It is packed with vegetables, fresh cilantro, lemon juice, red onion, and olive oil for dressing. For dessert, I can serve my favorite: avocado ice cream. My kids love this because it has chocolate chips and tastes like mint and coconut. To stay with the Mexican theme, I also make crispy bunuelos and homemade churros!

How to store leftovers:

• Refrigerate: Store the leftovers separately for the best results. The fish goes into one container in the fridge for up to 3 days; the sauce goes into a jar in the fridge for up to 5 days; and the slaw goes into a baggie in the fridge for up to a week.   
• Freezing: Freezing is not recommended.  
• Reheating: You can reheat the fish in the air fryer for 2 minutes at 375°F.  

Frequently asked questions

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