Baja Fish Tacos

5 stars based on 152 votes

Baja fish tacos

Many years ago, Michael and I rented a convertible and drove up the California coast. One of our favorite stops was La Jolla, where we strolled around town and stumbled upon a Mexican restaurant with great food and breathtaking views of the Pacific ocean. I don’t know if it was the scenery, the margaritas, or the fact that we were on vacation, but the Baja fish tacos were out of this world. To recreate them at home, I came up with this version made of crispy beer-battered cod tucked into corn tortillas with a cabbage slaw and smoky chipotle sauce. I’m happy to say they come pretty darn close!

What I love about this recipe is that it’s easy enough for a weeknight dinner but also festive enough for company. You can prepare most of it ahead of time, and then just lay out all of the components for everyone to help themselves. Most of the ingredients are pretty straightforward, except maybe the canned chipotle peppers in adobo sauce. If you’ve never had them, get ready to add a new staple to your pantry! They’re small peppers (usually red jalapeños) that have been dried and smoked, and they come in a spicy tomato sauce that has a smoky flavor. You can find them in the Latin section of most supermarkets.

Begin by making the slaw, which is a combination of shredded red cabbage (which you can buy pre-shredded in a bag), chopped red onions, cilantro, apple cider vinegar, oil and salt.

Next, make the chipotle sauce by combining the chipotle peppers in adobo sauce, mayonnaise, lime juice and garlic in a mini food processor or blender. I use three peppers for a spicy sauce; of course, use less if you prefer a milder sauce.

When you’re ready to fry the fish, prepare the beer batter by whisking together the flour, salt and pepper in a small bowl.

Slowly pour in the beer, whisking all the while.

Cut the cod into 1-inch wide x 4-inch long strips.

Then dip the fish into the beer batter.

Pan-fry the fish until golden brown, about 2 minutes per side. As you can see, there’s no need to deep fry the fish. I use about a 1/2-inch of oil, which is plenty as long as you flip the fish midway through.

If you’re wondering if you can skip the beer batter and frying altogether and just grill or pan-sear the fish, the answer is yes but the tacos won’t be nearly as good. Fried fish has a wonderfully crispy texture and depth of flavor that really can’t be achieved any other way. It’s worth it! Plus, even fried, the tacos are still amazingly light and fresh.

When the fish is golden brown, drain on a plate lined with paper towels.

Warm up the corn tortillas (I do it in the microwave), then assemble the tacos with a generous amount of chipotle sauce, a heap of cabbage slaw and a piece of crispy cod. Serve with lime wedges, lots of napkins and enjoy!

For a party, serve with Margaritas, Roasted Garlic Guacamole and Roasted Tomato Salsa with tortilla chips, and Tres Leches Cake.

The slaw and chipotle sauce for this recipe are adapted from Cook’s Illustrated.

My Recipe Videos

Baja Fish Tacos

Servings: 4
Total Time: 40 Minutes


For the Cabbage Slaw

  • 5 cups (or one 10-ounce bag) shredded red cabbage
  • 3 tablespoons minced red onion
  • 1/2 cup fresh chopped cilantro
  • 3 tablespoons cider vinegar
  • 1-1/2 teaspoons vegetable oil
  • 1/2 teaspoon salt

For the Chipotle Sauce

  • 3/4 cup mayonnaise, best quality such as Hellmann's
  • 2 tablespoons lime juice, from one lime
  • 2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
  • 1 large garlic clove, roughly chopped

For the Beer Batter

  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup beer

For the Fish and Tortillas

  • 1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
  • Vegetable oil, for frying
  • 12 (6-inch) soft corn tortillas, warmed
  • Lime wedges, for serving


  1. Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
  2. Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
  3. Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
  4. In a medium skillet, over medium heat, add enough oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
  5. Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
  6. Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
  7. Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
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Reviews & Comments

  • 5 stars

    My husband said three words: WOW … WOW … WOW. Made exactly as written (except cut everything in half for two) and it was amazing!

    - Cheryl on August 12, 2018 Reply
  • 5 stars

    Love these tacos and have made them several times. They are fabulous as is- but for a larger group when frying individual pieces is tedious I bake fish (I used cod) with a little oil and chili powder. Still very tasty with baked fish and a bit healthier too!

    - Caitlin on July 14, 2018 Reply
  • 5 stars

    Hi Jenn,

    I’m not one to usually leave reviews on cooking sites (or any sites, for the matter). But these tacos were outrageously good. I’ve always been disappointed with homemade tacos, mainly because I find store-bought flour tortillas to be kind of dull. So one thing I did differently was actually cook the tortillas a bit on a buttered/oiled pan until they were bubbling, slightly charred and crunchy. It made a world of a difference. I live in NYC and there is pretty good food around here, but these were legitimately the best fish tacos I’ve ever tasted. Girlfriend agrees. Thanks, and keep up the good work.

    - Peter Kovach on July 13, 2018 Reply
  • 5 stars

    Delicious! I cheated and baked batter fish from Wegman’s (regional northeast grocery store). I’ve made it twice now and it’s been a hit both times.

    My only issue is the corn tortillas I bought fell apart. I bought them refrigerated and then heated them in the microwave wrapped in wet paper towels. I like conr tortillas much more than flour tortillas – any suggestions on how to make them more pliable?

    - Elizabeth on July 7, 2018 Reply
    • Hi Elizabeth – that’s the method I use. What brand are you using?

      - Jenn on July 9, 2018 Reply
  • 5 stars

    This fish tacos are amazing!! I can eat this every day 🙂 Thanks for the great recipe!

    - Celeste on June 30, 2018 Reply
  • 5 stars

    Fast, easy, and delicious! Thank you for another top notch recipe Jenn!

    - Linda on June 16, 2018 Reply
  • 5 stars

    Absolutely fabulous. Even my fish sauce loathing son had seconds. Served them with your guacamole and bean and corn salad. Will do this for a dinner party in a few weeks.

    - Lee Ann on May 27, 2018 Reply
  • 5 stars

    Love love love these!!! So delicious!! Any chance you would know what the sauce used on the fried fish tacos at Berryhill Grill in Texas is? It’s a sweet sauce.. trying to replicate it!

    - Lisa on May 6, 2018 Reply
    • Glad you like these! Unfortunately, I don’t know what the sauce is from the restaurant you mentioned – sorry!

      - Jenn on May 6, 2018 Reply
  • 5 stars

    We ordered fish tacos from a mexican restaurant last week and it was not good. I had this recipe on my mind when i promised my hubby that I am going to make him the best fish tacos he will ever have and it didnt disappoint. This is so Delicious. Hands down the best fish tacos we’ve ever had !

    - Diane on May 4, 2018 Reply
  • Could you substitute Mahi Mahi for the cod? Any adjustments in cooking time?
    I am anxiously awaiting the arrival of your cookbook today, and hope to see you in Rockville, MD. on May 24th! Wishing you lots of success with your new book.

    - Rita on April 24, 2018 Reply
    • Hi Rita, Mahi Mahi should work just fine with no modifications needed. Thanks for your support with the cookbook — I hope to get to meet you face to face on May 24th! 🙂

      - Jenn on April 24, 2018 Reply
  • 5 stars

    I’m going to make this tonight, only with a jicama/apple slaw. I’m certain it will be a hit!

    - John on April 21, 2018 Reply
  • 5 stars

    These fish tacos were a major hit with my family who came to dinner last night. Easy make-ahead cabbage slaw. The chipotle sauce was a winner and any leftovers could easily be used for sandwiches. Even the fish can be done in advance and kept warm in the oven without forfeiting the crunch! Another “keeper”! Thanks Jenn!

    - Kitty Connor on April 15, 2018 Reply
  • Have you tried using grilled shrimp for this recipe? Wondering how that would turn out.

    - Bonnie on April 14, 2018 Reply
    • Hi Bonnie, I haven’t tried this with shrimp, but one reader commented that she has and was happy with the results. I’d love to hear how it turns out if you try it!

      - Jenn on April 14, 2018 Reply
  • 5 stars

    Thank you so much for this amazing recipe! My family and I were in La Jolla last summer and I knew you’d have the best recipe going around! I’ve been a fan of yours for sometime but this recipe has taken my fandom to a whole new level! I’ve just ordered your cookbook for me and my sister and I know it’s going to be a “go to” gift for many of my friends! Thank you for sharing your exceptional IP so generously!

    - Laura from Melbourne, Australia on April 13, 2018 Reply
  • 5 stars

    Well,Another fabulous meal thanks to you!Ive found your sight about 18 months ago and have tried many things and all turned out great! Recently made the fish tacos,as well as the molten choc cake ,butternut squash soup and steel cut oatmeal lol So glad I found ur sight.Thank you so much!

    - Jay Cahill on March 25, 2018 Reply
  • 5 stars

    YUMMY!!! My husband and I have a condo in Santa Fe, NM, and we miss the Baja tacos there. I made this for dinner tonight. It is by far the best we’ve ever had. The sauce and slaw are amazing. So many flavors. Made homemade sangria to go with it. Can’t wait to make them again. Thank you for this recipe.

    - Alan Black on March 23, 2018 Reply
  • Hello, can you do this in an air fryer? If so, what would the time and temperature be?

    - chase on March 20, 2018 Reply
    • Hi Chase, I don’t have any experience with an air fryer, so I’m not sure if this would work in one – sorry I can’t be more helpful!

      - Jenn on March 20, 2018 Reply
  • 5 stars

    This is a very solid recipe. The slaw and sauce are easy to make and spot on. I made them the night before and that definitely enhanced the flavors. The batter is good and works well with the cod. I highly recommend.

    - Steve on March 20, 2018 Reply
  • 5 stars

    Fantastic, love the chipotle sauce.

    - Kevin D on March 19, 2018 Reply
  • 5 stars

    These tacos were pretty amazing! I used talapia instead of cod and club soda instead of beer only because that’s what I had on hand. The slaw was delicious and that sauce is so good!!! Thank you for this recipe!

    - Daniela on March 14, 2018 Reply
  • 5 stars

    The real deal!! These fish tacos are perfection. I have lived in So Cal on the beach my whole life and have had many fish tacos, either homemade or at restaurants. While in college, I even lived close to where Jenn had the fish tacos in La Jolla. With fish tacos, so much is about the sauce, and this one hits it out of the park. Add to that bite of vinegar and lime. and the cool cilantro. Wow, is all I can say. I make them with fresh halibut. Don’t be afraid of frying, they really do turn out light and not greasy. Everyone I’ve fed these to raves. If you have them available, use handmade stone ground corn tortillas. Or consider doubling up with the ones you get in a grocery store, as they can be thinner. Make these, you’ll love them and don’t forget the margaritas! Can’t wait to add the cookbook to my collection!

    - Julia on March 8, 2018 Reply
  • 5 stars

    I can’t even think of a word to describe how delicious this was. The sauce was fantastic, the batter so good. Can’t get something that good in a restaurant. So easy to make, just need a little time to do the prep. I made the recipe as written, why mess with perfection. Just take Jenn’s advice about the heat of the peppers. You can always add more… I think that sauce would be delish on just about anything, even maybe as a dip? Jenn, another great one. Can’t wait for the cookbook!! Thank you.

    - Carol S. on March 4, 2018 Reply
  • 5 stars

    I tried this recipe and it was indeed 5 star. The crispy, crunch of the red cabbage coupled with the sauce was perfect. I browned Guerrero flour tortilla in light butter on both sides and included the cod, the sauce and other ingredients. This was the best fish taco recipe ever. I had never done fish tacos before and this was a keeper. The flavor was awesome. I used Anaheim peppers and roasted them before blending them for the sauce. It was perfect.

    - Wanda Brown on February 25, 2018 Reply
  • 5 stars

    I just made these again and again AWESOME!

    - Margaret M. Higgins on February 22, 2018 Reply
  • 5 stars

    Finally got around to making these fish tacos, FABULOUS! The slaw and the chipotle sauce were killer.

    - Tom on February 4, 2018 Reply
  • 5 stars

    5 stars for the sauce alone! These were SO good. I’ve never fried fish before so I did overcook It a bit but they were still delicious. I could have eaten the slaw alone with a fork.

    - Maggie on February 2, 2018 Reply
  • 5 stars

    These fish tacos are delicious. I make them all the time, and everyone in my family loves them. Unfortunately I only have about a tablespoon left of apple cider vinegar. Is there anything I can use to substitute the remaining that’s needed?

    - Jane S. on January 26, 2018 Reply
    • Hi Jane, Glad you like them! You can use white or red wine vinegar.

      - Jenn on January 26, 2018 Reply
  • 5 stars

    Love this recipe (and all of the others on your site), thank you! While not typically a fan of fried food, it’s delicious and my 17 year-old has starting making it regularly on his own. 😋 I make it just as listed and mix the toppings based on my fridge. Yum!

    - Karen on January 13, 2018 Reply
  • 5 stars

    We made the tacos for a Sunday night dinner and they were fantastic! As good as any I have had in Baja. The fish was crispy and flaky, the slaw crunchy and fresh, and the chipotle sauce had a nice kick. We added avocado to each taco to add some richness and mellow the spice of the sauce. We had to add more beer to the batter than called for by the recipe but that was no big deal. Only downside is that our house still smells like fried fish 4 days later. Worth it though because of how much we liked these. 🙂

    - Steven B. on December 7, 2017 Reply
  • 5 stars

    These tacos are BY FAR the most delicious fish tacos I’ve ever had! My girlfriend introduced me to them and I haven’t turned back! I make these at least once a month and they are a huge hit with everyone!!

    - Shannon on December 4, 2017 Reply
  • 5 stars

    I followed the recipe exactly, and the fish tacos were delicious! Thanks Jenn for another simple – yet tasty – hit!

    - Jane on December 3, 2017 Reply
  • Hi Jenn i had a bit if insomnia and was surfing the web and stumbled across this site for au gratin potatoe recipes. Seeing all the 5 star reviews for different recipes this will be my new go to sight now. Can’t wait to make the fish tacos and other of your recipes ….thank god i couldn’t sleep well this time😉

    - Anna lemos on November 16, 2017 Reply
    • I’m kind of glad you couldn’t sleep either! ;). Happy to have you as part of the Once Upon a Chef community…

      - Jenn on November 16, 2017 Reply
  • 5 stars

    This recipe is easy and the taste/texture was fantastic! My 13 year old said that it was “restaurant delicious”.
    I will definely be making these tacos again.
    A friend introduced me to your site. I will be forever grateful. I have made 4 of your recipes so far (in the past week) and they were all fabulous. My cooking rut has ended! Thank you so much for inspiring me to cook outside of my comfort zone!

    - Kenya Raikes on November 8, 2017 Reply
    • 😊

      - Jenn on November 8, 2017 Reply
  • Can you batter the fish a few hours early and refrigerate before frying?

    - Mary on November 7, 2017 Reply
    • I wouldn’t recommend it for these as the batter is pretty wet. While best when first cooked, you could fry them in advance and then put them in a warm oven right before serving to allow them to crisp back up.

      - Jenn on November 8, 2017 Reply
  • Or can I use any other drink that will still keep it the same flavor as beer?

    - Jerrika on October 24, 2017 Reply
    • Hi Jerrika, I’d stick with seltzer water or club soda here.

      - Jenn on October 24, 2017 Reply
  • Can I use unflavored seltzer water?

    - Jerrika on October 23, 2017 Reply
    • Yes, you could use it as a substitute for the beer. Enjoy!

      - Jenn on October 24, 2017 Reply
  • These tacos are amazing!!! They are now a family favorite, along with the cabbage slaw and the corn and bean salad! My family could eat this meal every night, thank you for another winning recipe, you are now my favorite go to website when I am looking for a recipe for either a family dinner or a great meal for entertaining!

    - Mary C. on September 14, 2017 Reply
  • 5 stars

    I love this one! I have come back to it 4 times already! The only thing i have changed along the way is to cut the cod into smaller slices. I like a bite with a little bit of everything instead of so much fish. The sauce is great and for groups will normally make a low, medium, and hot version and let people decide what they would like 🙂

    - Christa on September 14, 2017 Reply
  • 5 stars

    Great recipe. We have made it a few times and will look at modifying the quantities as it is just 2 of us and this makes enough to feed a family. The Slaw really makes this. It beats any fish taco we have ever eaten.

    - Annette on September 14, 2017 Reply
  • 5 stars

    I made the Baja Fish tacos for 4 people, they were FANTASTIC! I have a gluten allergy, so substituted gluten-free flour and gluten free beer (Trader Joe’s carries one that is actually pretty good!). The batter was very thick and used more beer than the recipe called for, and still had to manually spread it on the fish. I don’t know if it was my gluten-free flour, but it never obtained the lovely tan color after frying, but I didn’t want to overcook the fish, so cooked for 4 minutes and it was perfect. Nice and crunchy batter, tender fish. Yum! The sauce is to die for! I doubled it and used the leftovers to top my morning hard boiled egg. I could drink that sauce! A few other changes to adapt to my family’s taste- used parsley because my Mom hates cilantro, but had cilantro on the side for those of us who like it. Mom also had a tough time with the taco, so just ate her fish solo and really enjoyed it. Served with the Black Bean and Corn Salad with Chipotle Dressing, another home run, really, really delish, both dishes in my Pepperplate recipe database now to be made often! Thank you so much for sharing these wonderful recipes!

    - Michelle on September 14, 2017 Reply
  • 5 stars

    Loved this recipe, especially the chipotle sauce – so yummy!!

    - kac2323 on September 14, 2017 Reply
  • 5 stars

    This is a fabulous recipe and my ‘go-to’ fish taco recipe that I always use. I probably have made this at least 20 times and it is still a favorite with my family. The only ‘ease’ change I make is sometimes use a bag of pre-shredded coleslaw instead of the red cabbage. Excellent keeper recipe.

    - Patty Sandstrom on September 12, 2017 Reply
  • 5 stars


    - Sarah on September 6, 2017 Reply
  • 5 stars

    I grew up in Tijuana, very close to Ensenada, known for its beer-battered fish tacos. This is by far the best recipe I’ve ever found and I’ve made it for a ton of friends and family gatherings, where everyone absolutely loves them (and those who have had Ensenada fish tacos say these are way better). I’ve made chipotle mayo before but didn’t put garlic in it until I saw this recipe, and it makes it so much better! The only thing I do different than this recipe is using regular cabbage instead of red, just because that’s what I usually have on-hand. Works great.

    - Michelle on August 20, 2017 Reply
  • 5 stars

    Absolutely great. I made a corn salsa with chips as an appetizer. Used cod because it was fresh and had a thicker cut. Wouldn’t change a thing…great reviews.

    - Yvonne lloyd on August 1, 2017 Reply
  • 5 stars

    Right off the chart! Wow, this was good! I did use the three chipotle peppers, much to my bliss but the firey in the house suggested two next time. Well…maybe, I am the cook.

    - Ol' Bill on July 20, 2017 Reply
  • 5 stars

    Seriously, there are no words. These are AMAZING! Made them exactly as instructed. I did pickle the red onions in the slaw but I do that with almost every recipe I make that calls for red onions. I also made your roasted garlic guacamole to go with the fish tacos and that was perfection as well. Thank you for all of your delicious recipes Jenn!

    - Jenna Sidenstricker on June 24, 2017 Reply
  • 5 stars

    WOW!! We are pretty much vegetarians but occasionally have a bit of fish – can’t believe how incredibly delicious this turned out. Had never made battered/fried fish before, this was crazy easy and delicious. Used tilapia but otherwise follow the directions as written, a hit with both kids and all the adults too. Already planning ideas for other types of fried fish tacos. Thank you!!!

    - Sarah on May 27, 2017 Reply
  • 5 stars

    Jen…omg…Jen…omg!!! This recipe is amazing. This is the third recipe I’ve used for dinner this week. I am a new wife and found myself cooking a lot of souls food (which my family loves) but “I” got tired of it. I wanted something new and tasty with an easy to follow recipe. Thank you Jen, the Baja tacos, cabbage and Kale with peanut dressing AND Thai shrimp were amazing

    - Alicia on May 18, 2017 Reply
  • 5 stars

    I will never fry fish any other way! The fish was so crispy and very much like a light tempura. Absolutely delicious and was devoured by my husband! I had flounder fish on hand so used that instead of cod and it work out well. Other than that followed the recipe as written. I really didnt think the simple slaw would be so tasty but it was and everything went together nicely. Will definitely be making this again!

    - Christina on May 11, 2017 Reply
  • 5 stars

    Ever since reading about Baja fish tacos in a book, I’ve been wanting to try it. I am glad I came across your recipe. It turned out just as tasty as I thought it would be.

    - J-Mom on May 6, 2017 Reply
  • 5 stars

    This was by far the best fish taco that we have ever had. Outstanding!

    - Julie . on April 27, 2017 Reply
  • 5 stars

    These are going on the menu! Yum

    - Lisa K. on April 27, 2017 Reply
  • 5 stars

    These were great. They reminded my of the fish tacos that I used to get back home. I’ll be adding these to our rotation.

    - Andrew on April 24, 2017 Reply
  • 5 stars

    I made this a couple times this week for company, and got rave reviews. Really easy, a lot of it can be made ahead of time (as the recipe said) and it’s simple but impressive.

    The chipotle mayo listed here is tasty, but I prefer to use about half sour cream, for more flavor.

    - Kimberly on April 10, 2017 Reply
  • 5 stars

    SO SO good!!!! I love fish tacos and have been wanting to try to make it at home. My husband has never had them. I must say, these were incredible! Better than any I’ve ever had at a restaurant. My husband (AND kids) were in love. We will definitely be keeping this recipe in rotation. Thank you!!

    - Jen on March 27, 2017 Reply
  • 5 stars

    These fish taco recipe is one of the best I have ever made. Prepared as written except I used flour tortillas only because I prefer them. This is definitely a keeper. **I would like to make a suggestion about the chipotle in adobe. Since you have to buy a can and only use a small amount, I chop the remaining peppers and place them in a sealable plastic bag with the sauce then flatten out the excess air and freeze. I am them able to break off as much as I want and save the rest.

    - JoAnn on March 23, 2017 Reply
  • 5 stars

    A friend shared this recipe with me and it has turned into one of my favorite dishes to make and eat! So, so delicious!!!

    - Karla on March 20, 2017 Reply
  • 5 stars

    Wow!!! This recipe is perfect! I don’t fry food really so this was a bit intimidating for me but it’s really hard to mess this up. The batter is crispy and the flavour is bang on! Will make this again and again. Thanks for this really easy and super tasty recipe.

    - Daniella on March 18, 2017 Reply
  • 5 stars

    Outstanding recipe! Super easy and quick to throw together with delicious results!

    - Pam Komons on March 13, 2017 Reply
  • 5 stars

    These tacos are simply amazing. What makes them so good is the spicy mayo that I make extra of so I can keep it in the fridge and use on many other items. It keeps fresh for a while because of all the preservatives in the mayo so its a “work once, enjoy twice” kind of job which I love!

    - Carissa on March 2, 2017 Reply
    • So true about the mayo!

      - Kimberly on April 10, 2017 Reply
  • 5 stars

    These tacos were delicious! The fish was very light and not at all greasy. The slaw and sauce were a wonderful compliment to the dish. I had was lucky enough to go to Costa Rica recently and there was a place that served the best fish tacos. This recipe is just as delicious and a great reminder of a wonderful trip!

    - Kristina on March 2, 2017 Reply
  • 5 stars

    Loved the recipe and easy to make. Everyone loved it including non fish lovers.

    - Jessica on March 2, 2017 Reply
  • 5 stars

    I made this for dinner last night and loved it! Instead of using tortillas we simply had the fish atop the slaw with the sauce. We cut out a few calories to make up for the frying of the fish. Great with a nice glass of cold hard cider.

    - Jan Weston on February 24, 2017 Reply
  • 5 stars

    Jenn, My wife and I have also been to this amazing restaurant in La Jolla you talked about. We found it by accident on Christmas Day on our way to San Diego. Amazing place. Anyway, we were searching for a fish taco recipe to serve at a mate’s 40th dinner party next Friday and we saw your recipe and tried it. It is BY FAR THE BEST fish taco recipe I’ve tried and eaten. I’d pay good money to eat that with an awesome view. We did everything from scratch as you said to and it was perfect. It also brought back some great memories of eating tacos and drinking beer in beautiful sunshine in La Jolla.
    Thanks for sharing it with us. Tim & Steph (Melboune, Australia)

    - Timmy Sim on February 11, 2017 Reply
    • So glad you enjoyed it Tim (and that it brought back some nice memories)!

      - Jenn on February 12, 2017 Reply
      • Any chance you remember the name of the restaurant in La Jolla?

        - Barbara Dowtin on February 25, 2017 Reply
        • I don’t, Barbara, I’m sorry!!

          - Jenn on February 26, 2017 Reply
        • I just got back from San Diego and went to The Taco Stand in La Jolla. Best fish tacos I ever had! I would fly all the way back to the area from Michigan just to eat their tacos!

          - Tracy on May 4, 2017 Reply
  • 5 stars

    I will start by saying I am a fish taco fan, and I have eaten fish tacos from all over. I am also not easily impressed (I guess that makes me a food snob or a foodie or something).
    I made these tacos last night – They are life changing. Excellent. Wow.
    There’s the acidic slaw complementing the sweet, rich fried cod. The smoky heat of the chipotle mayo. The freshness of the lime. All in perfect balance.
    Thanks for post!
    (foot note – I added one beaten egg to the beer batter)

    - Doug K on January 23, 2017 Reply
  • do you think I could make these an hour ahead an keep them in my warming drawer or will they get soggy?

    - amy on December 5, 2016 Reply
    • You could, but they would be a little soggy. These are truly best right after they’re cooked, but you could crisp them up in the oven just a few minutes before serving.

      - Jenn on December 5, 2016 Reply
  • 4 stars

    This looked great, but my batter stuck to the pan. We still managed to eat it and it was good, but it was disappointing. It’s my fault though – I didn’t use enough oil.

    - Hanah on December 4, 2016 Reply
  • My children LOVE this recipe! It always comes out perfectly.

    - Margherita on December 1, 2016 Reply
  • As I am vegan, I can not speak to the fish , catering, etc. But I can tell you the chipotle sauce is to die for. WE keep a jar made up at all times for all sandwiches and even makes a good salad dressing. We did make the fish taco, only used vegan fish. The slaw was perfectly seasoned. We have made this several times and always with requests for more

    - JM on December 1, 2016 Reply
  • 5 stars

    Excellent recipe. I made this tonight and it was so good that my entire family stuffed ourselves! I wish I could add a photo of my tacos. They were beautiful.

    - William Duncan on November 15, 2016 Reply
  • 5 stars

    Fantastic flavors! Thank you Jenn. I used swai fish instead of cod and added a sprinkle of diced mango to the tacos to mellow out the heat for me.

    - Marianne on November 10, 2016 Reply
  • 5 stars

    I kind of feel like I am cheating a little making a review for these, because I change it up a little bit. My first sin is using box Mc Cormick fish batter instead of making it scratch. But it is good batter, and it can be made with beer. My second deviance is using fresh, plain veggies. No oil, vinegar, or even salt added. I feel that there is plenty of oil in the fish and the red sauce, and oiling up the veggies as well is just too much. This is after trying it both ways. It is Jen’s red sauce that really puts these tacos over the top. I don’t mess with that recipe at all! When I first tried making these I had trouble with fish sticking to the frying pan. This was caused by dropping fish in the oil before it was hot enough. You have to be sure the oil is plenty hot. What I have done is drop a single pop corn kernel in the oil. When it pops, the oil is ready!

    - Duffy on November 3, 2016 Reply
  • This is the 3rd recipe I’ve tried on your site and this recipe was amazing! It was crunchy and light- the beer really does make a difference in the batter! I made fish and chips with the fish but next time I will definitely try the Baja fish tacos!

    - Jerrika on October 20, 2016 Reply
  • 5 stars

    Wow. Other than not using cilantro (husband hates it) and using chipotle hot sauce because I didn’t have any adobo, I made the recipe as is. Phenomenal!

    - Melody on October 8, 2016 Reply
    • I use ground chipotle powder (but don’t tell anyone). It still tasted great!

      - Kimberly on April 10, 2017 Reply
  • 5 stars

    This recipe is one of the reasons I fell in love with this site! The instructions are easy to follow and the recipe is perfect as-is. You can use regular green cabbage if you don’t have red cabbage and it still tastes great. We use local beer and local fish. This recipe is requested all the time in my house!

    - Evelyn on October 7, 2016 Reply
  • 5 stars

    I made these on Tuesday for National Taco Day. Also, this is my first recipe I made after recently finding this website. If all the recipes are as good as this one was, I will be making A LOT more. I did cut back to one chile and just a little adobo sauce because I have young kids. They loved this also. Best fish tacos I’ve ever had.

    - Dave on October 6, 2016 Reply
  • 5 stars

    This was flat amazing. If I’m honest I used a slightly different method for the beer batter that I have been using forever but I did everything else to the letter. The sauce is exactly right, and the slaw too. Best part is that dinner was on the table in less than an hour, and everyone was blown away. Will make often. Thank you!

    - Phil B on October 5, 2016 Reply
  • 5 stars

    Delicious! Everyone loved it. Will definitely make it again!

    - Courtney on October 2, 2016 Reply
  • 5 stars

    Wow! I have never reviewed anything I have made but I just have to give credit, where credit is due. This recipe is ridiculously good. I can now say I make fish tacos better then any restaurant.

    - Jeff on September 30, 2016 Reply
  • 5 stars

    This dish is ridiculously good. I order fish tacos everywhere and these topped them.
    Jennifer, you hit it out of the ballpark with this one.

    - J.D. on September 3, 2016 Reply
  • 5 stars

    These Baja fish tacos are incredible! And the sauce…!!! So good. My 7 year old daughter can’t get enough! Thanks Jenn!

    - Christine on July 28, 2016 Reply
  • 5 stars

    I made these for my wife and two kids and it was a HUGE hit. It’s simple and the slaw is delicious.

    - bankerchad on July 25, 2016 Reply
  • Help me here! I made this, followed every step, except I used a different fish, also firm, white fleshed. Well, the batter was a little too thick so I added a little more beer. Then the batter wouldn’t stick to the fish. When I thoght it had stuck enough that I could fry, the batter stuck all to the bottom of the pan :(. I tried a different pan, this time a dutch oven, and the same thing happenned, the fish came out with no crust. I’m so disappointed, and I just don’t know what I did wrong. Any ideas?

    - Ana on June 23, 2016 Reply
    • Hi Ana, Sorry to hear you had a problem with the batter sticking. It could be that your oil was not hot enough. Here’s a good link that shows how to tell when the oil is the right temperature. Hope you have more success next time!

      - Jenn on June 24, 2016 Reply
    • I agree with Jenn. I always put a drop of batter in my oil first, it should bubble right away and float to the top! I also LIGHTLY coat my fish with corn starch or flour ? hope this helps

      - Rosary on August 28, 2016 Reply
  • 5 stars

    Made these tonight and they were awesome! I have Friday’s off and look forward to them so I can make 1or 2 of your recipes on your site every week. I have made at least 20 of your recipes so far and they are ALL awesome! ( my goal is to make them all) My favorite being the Coconut Dream Pie!! That was UNBELIEVABLE!! I also made the strawberry muffins tonight for dessert. So Excellent!! Can you list your favorites?

    - Denise on May 6, 2016 Reply
  • 5 stars


    - karina on April 11, 2016 Reply
  • 5 stars

    Holy COW these are good! Best fish tacos I have ever had, and they were so easy. Only things I tweaked were that I used only one chili (we’re wusses) used a tiny bit more garlic, and juice from maybe 1/4 of a lime instead since I am not crazy about lime in foods. I was also making a lot of fish so I doubled the batter and added an egg. Prior to dipping in the beer batter I dredged the fish in a mixture of flour, salt, pepper, and cumin.
    I also added a bit more onion in the slaw (didn’t seem to have a lot of umpf otherwise) and a little sugar to cut the acidity. Seriously though, everyone loved these including the kids.

    - Julia on April 5, 2016 Reply
  • 5 stars

    Best fish taco recipe we’ve tried. The sauce is delicious, but really, all the components together work beautifully. Thanks for a fantastic go-to recipe!

    - Jonnie on March 24, 2016 Reply
  • What type of beer did you use?

    - Jessica on March 8, 2016 Reply
    • Hi Jessica, I used Corona beer for this recipe.

      - Jenn on March 8, 2016 Reply
  • 5 stars

    Hi Jen,
    I am a big fan of your wonderful recipes since I found out about your website last month. Since then I have been searching and trying out your recipes daily.

    This is the dish I am craving for so many years since I left the United States in 2007. Luckily we have gourmet supermarkets which sell imported canned products and ingredients in Indonesia so I am thrilled to make the Chipotle sauce from scratch.

    Thank you for sharing all your delicious dishes Jen. My family love my cooking way better now.

    - Emilia on February 25, 2016 Reply
  • Sorry for the dumb question, but we don’t drink alcohol, can we substitute it with something else, if not, does the alcohol cook off. I’m making it for 2 toddler. Thank you.

    - Maribel on February 9, 2016 Reply
  • 5 stars

    Just adding to the overwhelming chorus of 5-stars. I made this for an impromptu dinner party and it was easy, fun and delicious. This recipe made us realize we could make fish tacos that were just as good as the best restaurants do. EVERYBODY was asking for the chipotle sauce recipe.

    - Nicole on February 6, 2016 Reply
  • 5 stars

    I added a tsp of sugar and 1/2 a thinly sliced jalapeño to the slaw. My family never raves about anything I cook, they LOVED these !! Probably the tastiest thing I’ve ever eaten, that I cooked! Thanks for the AWESOME!! recipe.

    - Mark Smith on January 31, 2016 Reply
  • 5 stars

    Loved this! Made it tonight, but omitted the Adobe sauce cause my kids are picky and we aren’t big sauce eaters. But it was fabulous! The fish turned out perfect and the slaw was so yummy. I added a tsp of sugar to it just to cut the vinegar a little for my kids. My husband and 2 and 4 year old kids and I all lover it. Thanks so much!!

    - Kathryn on January 30, 2016 Reply
  • 5 stars

    Made this recipe for my family and guests tonight. It was so delicious. Everyone enjoyed it. I used a dark chocolate beer. All my guests loved it with that beer but I’m tempted to try it with a lighter crisp beer. This will be a go to recipe in the future! Tip: if your chipotle sauce ends up too spicy try adding a cup of plain Greek yogurt or sour cream.

    - Jenny on January 30, 2016 Reply
  • 5 stars

    Sorry, I was so overwhelmed by the deliciousness of these tacos that I forgot my five star rating ;).

    - Martha on January 17, 2016 Reply
  • just made these for the first time ( I’ve cooked a lot of your other recipes and they have all been amazing) and they were incredible. Best fish tacos I’ve ever had. That sauce is outstanding!

    - Martha on January 17, 2016 Reply
  • Hi Jenn,
    About how many tacos does this recipe make?

    Thank you!


    - Renee Murray on January 12, 2016 Reply
    • It should make about 12 tacos– enjoy!

      - Jenn on January 12, 2016 Reply
  • 5 stars

    These were absolutely fabulous!! Everyone thoroughly enjoyed and the sauce is great!!

    - Morgan on January 11, 2016 Reply
  • 5 stars

    I made this for family dinner! Turned out awesome. The fish was perfectly textured. Yum! Loved the red cabbage it kicked it up a notch… also, never had used adoba sauce before, did not realize it was so spicy, and delicious. Can’t wait to make this again!

    - amber on January 2, 2016 Reply
  • 5 stars

    We eat these great fish taco recipe at least once a week except I pan sauté the cod by dredging in spicy flour then browning on all sides. Delicious.
    The sauce keeps refrigerated for a week or more.

    - Mary on December 29, 2015 Reply
  • 5 stars

    Made these tacos for dinner last week and everyone loved them! Will be making them again. I have made many of the your recipes and all of them come out so great! Whenever I am looking for any new recipe, I always check your page first!

    - Navee on December 25, 2015 Reply
  • 5 stars

    Is there a difference between using red cabbage or green cabbage, besides the obvious color?

    - Debbie on December 24, 2015 Reply
    • Hi Debbie, Either will work fine.

      - Jenn on December 24, 2015 Reply
  • 5 stars

    Yes to all the flavors of this fish taco! Make it for dinner, so delicious!!!

    - Janice R. on December 24, 2015 Reply
  • I need this recipe tripled. Especially for the sauce and slaw. Can you help modify this recipe please? It looks awesome but I’m making it for a much larger crowd. Thanks in advance!!!

    - Kimberly on December 21, 2015 Reply
    • Hi Kimberly, I would simply recommend tripling the ingredients. Please let me know if you have anymore questions (and I hope everyone enjoys them)!

      - Jenn on December 21, 2015 Reply
  • These tacos are so good – its my go to recipe for frying cod – and the sauce is killer – YUM

    - Gail on December 20, 2015 Reply
  • 5 stars

    The Baha tacos are absolutely delicious. I loved the sauce and the red cabbage slaw was something I will make again as a side dish. I put the leftovers on my salad the next day and it was great.
    The recipe was super easy to follow and did not take a lot of time. So definitely can be a week night meal.

    - Heidi Van Stone on December 10, 2015 Reply
  • 5 stars

    I’ve made the recipe several times with both fish and shrimp. It is always a hit. The chipotle sauce is perfect.

    - Brad Sovich on December 4, 2015 Reply
  • 5 stars

    My son is coming home from college for the Thanksgiving weekend. He requested these tacos as one of the meals that we have while he is home. These are HUGE hit in our house.

    - Debbie Hudson on November 22, 2015 Reply
  • Is it possible to do it with out the beer if so how

    - Dakota on November 19, 2015 Reply
    • Hi Dakota, Sure, I would replace it with club soda.

      - Jenn on November 20, 2015 Reply
  • 5 stars

    This recipe was perfect!!

    - Jonae on November 16, 2015 Reply
  • 5 stars

    Have tried many fish taco recipes looking for the “one”! This is it, stuck to the recipe and they turned out perfect! Have made several recipes from this site, all have been great! My new favorite go to site for new recipes! Thanks for all the work you do!

    - Belinda Hunter on October 29, 2015 Reply
  • 4 stars

    I made these yummy fish tacos last night but I think I did something wrong. The batter did not stick to the cod and in the end I had fish that was fried but had no batter. Plus the fish fell apart in the pan. I used a cast iron skillet and the fish stuck to the bottom leaving quite the mess. 🙁
    I’m hoping you can tell me what I did wrong so I can try them again. Thanks, Amie

    - Amie on September 2, 2015 Reply
  • Fish tacos always sounded yucky to me. That is until I saw the photo of yours! That looks so good that the ingredients are now on my grocery list! I will be making this! I cook for one now and don’t cook often. When I do, I mostly use my 1.5 qt. slow cooker. I’m not adding stars because I have not actually tried it. But, I will! Thank you. I just found your site and signed up!

    - Bara on August 30, 2015 Reply
    • Welcome to the site, Bara. Hope you enjoy it!

      - Jenn on August 30, 2015 Reply
  • 5 stars

    I am reviewing this again. I have now made these about 5 times and they are simply outstanding. Friends cannot stop eating them.

    I add the following notes:
    A non stick pan makes this much simpler with no risk of sticking.

    I soak the cod in ice water for about half an hour before drying and battering.

    Mix the batter AFTER the oil reaches frying temperature.

    Use a light colored beer, not a dark – i.e. Corona, not Guinness.

    - Tom on August 29, 2015 Reply
  • 5 stars

    Great recipe and the family loved it! I really like how every one of your recipes has a picture of the finished product as well as what you will need for the recipe. I have always said – who buys a recipe book without pictures!?!? Thank you so much!

    - Karie Gallegos on August 27, 2015 Reply
  • 5 stars

    This is a monthly staple at our house. The sauce and cole slaw are used in other meals. The only change I have made is I use a tex joy seafood seasoning. Also we are fortunate to have access to fish my husband caught.

    - Janet on August 27, 2015 Reply
  • 5 stars

    Best fish tacos ever! The sauce is amazing! Thank you for this recipe!!

    - Cheryl on August 22, 2015 Reply
  • 5 stars

    Just made these and they were amazing. Thank you.

    - Adriana on August 3, 2015 Reply
  • 5 stars

    Excellent recipe! This is the real deal Baja Fish Taco! Very simple,tons of flavor taco. Thankyou for this recipe.

    - David Christopher on July 13, 2015 Reply
  • Hi, is there anyway to make these ahead of time and reheat for a party? Thanks!

    - Peggy Lambert on July 8, 2015 Reply
    • Hi Peggy, Unfortunately, this is not a dish that can be made ahead of time. The fish won’t stay crispy. Sorry!

      - Jenn on July 9, 2015 Reply
  • 5 stars

    Outstanding! Perfect flavor, good directions. Thank you!

    - Loonchick on June 25, 2015 Reply
  • 5 stars

    Yummy. Made the chipotle mayo with 1/2c mayo and 1/4 greek yogurt. Next time would use 1/2 greek yogurt and 1/4c mayo. Used white whole wheat flour for the batter. Would also be very good without the tortillas.

    - Carol F. on June 21, 2015 Reply
  • 5 stars

    I am a San Diegan native who now lives in Colorado. These fish tacos were amazing and reminded me of home. Thanks for the recipe!

    - Jenn on June 16, 2015 Reply
  • 5 stars

    Wow! Best fish tacos I’ve made, and so easy! You must try this one!!!!! I also added a little sugar to the slaw.

    - Mitch shannon on June 15, 2015 Reply
  • Hi. Love your recipes thank you for all your hard work and sharing your talent
    Question; I don’t drink alcohol. Or buy it . What liquid can I use to substitute for the beer in the beer batter for fish tacos?

    - Michelle on June 13, 2015 Reply
    • Hi Michelle, Club soda will work fine. Glad you are enjoying the recipes!

      - Jenn on June 13, 2015 Reply
      • Baja fish tacos – use NA beer if you do not drink – I make these with Clausteler – the best German NA beer – all the flavor, with none of the alcohol.

        - bob linke on June 18, 2015 Reply
  • I love your website! Every recipe I try, I love! I’m gluten intolerant, so I will use my favorite brand of GF beer, but how do I make the flour batter GF? Thanks!!!

    - Ann on June 12, 2015 Reply
    • Just use a Gluten Free All Purpose Flour like Bob’s Red Mill. Trader Joe’s has one too.

      - Cheryl on June 12, 2015 Reply
  • 5 stars

    This recipe is so awesome! There use to be a place in my town that sold fish tacos that we loved. They closed and we could never duplicate the recipe for sause or slaw or find a place that compared. This is spot on. My husband commented on how he could just eat the slaw. I am so excited! It was also super simple and easy. Thank you so so much!!!

    - Amanda on June 7, 2015 Reply
  • 5 stars

    Thank you so much for this recipe. My husband and I loved it…I have made twice! I made my own modifications….a bit of cumin into the sauce, instead of all mayo, split with sour cream (he hates mayo), and a drop, or less than, of lime juice into the batter. I have to accompany the tacos fresh salsa, avocados, and shredded cheese. Incredibly flavorful! And of course we serve it alongside fresh margaritas!

    - Andrea on June 3, 2015 Reply
  • 5 stars

    Hello! I love the look of this recipe and am very excited to try it! I was just wondering if you could recommend a suitable substitute for the beer in the batter? My family does not drink so I was hoping for a non alcoholic version.
    Thanks 🙂

    - Rose on May 28, 2015 Reply
    • Hi Rose, Club soda will work.

      - Jenn on May 28, 2015 Reply
  • 5 stars

    Hi- making these for friends tomorrow but had to get tilapia this time (no fresh cod!) Any modifications? My family loved these so much last time I hate to disappoint! Thanks:)

    - Jill on May 24, 2015 Reply
    • Will still be delicious, Jill — no modifications necessary, any white flaky fish will work.

      - Jenn on May 24, 2015 Reply
      • 5 stars

        They were outstanding- maybe even better than the cod-Thanks!

        - Jill on May 27, 2015 Reply
  • 5 stars

    My apologies if I have already commented on this recipe, but it is my son’s favorite fish taco recipe and his top choice request. It’s simple but very flavorful.

    - Jacqueline on May 23, 2015 Reply
  • 5 stars

    Absolutely delicious! And so easy to make. Made with frozen battered fish filets and was tasty so only imagine it would be ten times better with freshly fried beer battered fish!

    My fiancee, who is a tough critic, said they were even better than the fish tacos at the brand new, impossible to get into, upscale taco place in town!

    Thanks for the awesome recipe!

    - Jill on May 21, 2015 Reply
  • 5 stars

    Thanks so much for posting, this really was delish. One question…the fish was sticking to the bottom of the pan (especially after the first batch). How can I prevent this next time? This was my first time frying anything at home, so I think it was a great first attempt, and I will definitely try, or rather “fry” again!!

    - Sammy on May 19, 2015 Reply
    • Hi Sammy, Do you have a nonstick pan that you can use? Also, be sure the oil is hot enough.

      - Jenn on May 20, 2015 Reply
  • 4 stars

    So yum, I didn’t change a thing (except that I only had green cabbage on hand – which was fine). Easy to make too.

    - Margot C on May 17, 2015 Reply
  • 5 stars

    I love fish tacos and I think these were best I’ve ever had! I had some left over cabbage from the Thai Crunch Salad, so I used that for the cabbage part. Obviously, not with the dressing that went with it. Only draw back is that my cooktop is covered in splattered oil. Oh, well. Worth the mess.

    - Marilyn on May 7, 2015 Reply
  • 5 stars

    I made these fish tacos last night, and they were great- will definitely go into my rotation. I made the slaw and sauce ahead and used a pinch of sugar in the slaw to take the bite off for the kids. I also added in diced avocado which worked too. Thanks–i have loved your blog for a long time and I always seem to have success with your recipes!

    - Anthea on May 7, 2015 Reply
  • 5 stars

    We made these tacos last night and they were delicious! These will definitely be made again in the very near future, thanks for the wonderful recipe!

    - Jen on April 10, 2015 Reply
  • 5 stars

    Thank you for this outstanding recipe! I have tried many fish taco recipes & this one wins hands down. Made them for dinner with friends & everyone loved them… Served with guacamole, shredded cheese & salsa along with the sauce & shredded cabbage.

    - Jill on April 3, 2015 Reply
  • 5 stars

    simply AMAZING !!!! made last night for me and my husband – loved it … Thanks

    - Mila on March 29, 2015 Reply
  • Will be making this recipe this weekend. Is their anything I can use to replace the cilantro?

    - Laurie on March 27, 2015 Reply
    • Hi Laurie, You can leave it out — will still be delicious.

      - Jenn on March 27, 2015 Reply
  • 5 stars

    My fiance’ and I made these tacos tonight and they were awesome! I loved how light the fish was because sometimes it can be heavy from frying. These were light and super tasty. Did the chipotle mayo first and stuck it in the fridge during rest of prep and cooking. We let the slaw sit for a bit to come together out on the counter while frying the fish. Just blown away how simple and delicious this was. Today was the first time on your site Jenn. So glad I found it on a google search for fish tacos! These tacos take me back to the Riviera Maya, MX or to our favorite Mexican restaurant in downtown Easton, PA. called Mesa. THANKS!

    - Michelle Dedrick on March 22, 2015 Reply
  • My family LOVES these fish tacos. The cabbage slaw and chipotle sauce are fantastic. Everything about this recipe is great. I had not ever deep fried anything before, now I make these at least once a month. I use a variety of white fish, most often tilapia. The kids help prepare dinner if I am making this. Winner all around.

    - Debbie on March 19, 2015 Reply
  • 5 stars

    So great! I’ve always been a little nervous to fry fish, but this recipe made it look so easy that I had to try! The fish actually came out beautiful! Your chipotle recipes are always welcome in my house and are quickly devoured!

    - Blair on March 19, 2015 Reply
  • 5 stars

    The chipotle sauce for the fish tacos is amazing. I ended up putting a little bit more chipotle peppers than the recipe requires, because we like things spicy here. I haven’t tried making the breaded fish, since we already had some in the freezer. The red cabbage pairs with the fish and the sauce very well.

    - Yana Mazur on March 19, 2015 Reply
  • This is my go to recipe for fish tacos. Delicious!!

    - Jane Palmer on March 19, 2015 Reply
  • 5 stars

    Delicious! Very straightforward to make, and evertying turned out perfectly. I made this in the middle of Canadian winter, and it was a delightfully refreshing taste of summer!

    - Rachel on March 19, 2015 Reply
  • 5 stars

    Me and 2 buddies made this while on a ski trip. They were really easy and super-good. I will be making them again!

    - Tom on March 11, 2015 Reply
  • 5 stars

    These fish tacos are so so so good and I live in California so I would know 🙂 the sauce and slaw are seriously amazing. Jenn I have tried a few of your recipes and they never disappoint. You are my go-to site for recipes now!

    - Sarah on February 28, 2015 Reply
    • Thanks, Sarah! So glad you liked the tacos 🙂

      - Jenn on March 1, 2015 Reply
  • Hi! Do you think that I could make the batter and slaw earlier in the day and refrigerate?

    Making this for a dinner party and trying to do as much as possible ahead of time!

    - Kerry on February 23, 2015 Reply
    • Hi Kerry, It’s fine to make the slaw a few hours ahead. For the batter, mix the dry ingredients ahead of time but wait to add the beer until you’re ready to cook.

      - Jenn on February 24, 2015 Reply
  • What would be a good substitute for the beer? Beer in anything makes my husband sick. Someone said they used sparkling seltzer water. If I use that should I add anything to the batter to give it more flavor (other than old bay)?

    - Amy on February 22, 2015 Reply
    • Hi Amy, Seltzer is a fine substitute.

      - Jenn on February 22, 2015 Reply
  • 5 stars

    Awesome recipe. Made them for dinner last night. Everyone loved them. Currently eating leftovers for breakfast

    - Stacie on February 18, 2015 Reply
  • 5 stars

    Like all of Jenn’s recipes, these are amazing. I do not make fried food. I have made these tacos twice!! The adobo sauce is delicious. I have made it as written and also with a vegan coconut mayo substitute. Both are delicious and go well on veggie burgers or in wraps with avocado in the days that follow. Love, love, love.

    - Cheryl on February 16, 2015 Reply
  • 5 stars

    This was amazing made with roasted garlic guacamole so delish!

    - jaime on February 16, 2015 Reply
  • 5 stars

    These are delicious! Flavors work well together. Crispy beer battered fish adds a great texture. I used tilapia. I also added some guacamole. Yum! This is definitely a keeper!

    - Peggy on January 25, 2015 Reply
  • 5 stars

    These fish tacos were so extremely easy to make and delicious!!! I had extra spicy mayo and cabbage slaw left over so I made tacos out of anything I could get my hands on after finishing the fish… Delish! Thank you for sharing!

    - Carissa on December 15, 2014 Reply
  • 5 stars

    Best fish taco recipe!!! My significant other and I wanted to grab fish tacos for dinner from our go to place in San Diego, but decided the hour drive was way too much of a hassle. I decided to surprise her the next day with this delicious recipe. Boy was she surprised! It looks like our new go to place for fish tacos will be at home. Easy recipe to follow, especially with my lack of culinary experience. Love the pictures. It makes following the recipe that much easier. Thank you Jenn for the amazing recipe!

    - David on December 10, 2014 Reply
  • 5 stars

    These are the best. The real highlight is the chipotle mayo. I now know to make a double recipe and my kids put it on everything for the next week.

    - Debbie on December 6, 2014 Reply
  • 5 stars

    I had not made these before and they were great! I surprised my wife with them and she doesn’t like fish tacos. Everything i’ve made from this site has been SOOO tasty! Thanks for the ideas =D

    - Leigh Cox on December 4, 2014 Reply
  • 5 stars

    I’ve had, and loved, Fish Tacos in restaurants. I was intimidated by the idea of cooking them myself…..and then Jen came along with this recipe! I said to self: “Yup, let’s give it a try”. Every one of Jen’s recipes that I’ve looked at or cooked has been a winner. I did it! Very proud of self! Delicious results! Thank you Jen!

    - Heather Lampman on December 3, 2014 Reply
  • 5 stars

    This has been a firm family favorite, but when my son was diagnosed as gluten intolerant last Spring, I knew I had to find a way to keep making it. Using the America’s Test Kitchen replacement flour recipe in the beer batter, I made this again tonight and everyone raved. I’ve said it before…. best cooking site on the web.

    - Sheila McIntyre on November 30, 2014 Reply
    • Great tip, Sheila. And thank you!

      - Jenn on November 30, 2014 Reply
  • 5 stars

    I’ve been looking for a fish taco recipe to try for months and I just happened to pick this one! It was awesome and I followed it to the T! I wouldn’t change a thing!

    - Roxanne on November 21, 2014 Reply
  • 5 stars

    Hey Jenn!! Awesome recipe! I worked yesterday afternoon, so I did all the prep work for this in the morning, saved it in the fridge, and threw it all together when I came home. What a wonderful treat. That adobo sauce is off the chart! I made it with three chilis and it was perfect.

    - Laura Black on November 19, 2014 Reply
  • 5 stars

    I made these for my family after they got back from a 3 week road trip around the west coast. They were hands down the best food they’d had, and the best fish tacos I’ve had out of any restaraunt. I was skeptical of the beer batter because it was different from others that we have used, but it worked perfectly. We actually made this 2 nights in a row because it was so yummy. Thanks chef!!

    - Bailey on November 13, 2014 Reply
  • 5 stars

    I never take the time to review a recipe usually, but these were just too darn good not to comment on! The flavors were amazing! (that sauce! mmm) Only changes I made was added a little garlic powder to the batter for an extra kick, and added some homemade pickled onions we had from a previous taco recipe. These will definitely be added to the rotation for taco Tuesdays 🙂

    - Jessica on November 5, 2014 Reply
  • 5 stars

    the best fish tacos I’ve ever had

    - John on September 25, 2014 Reply
  • 5 stars

    This is an AMAZING recipe!! I find it works much better using a deep fryer for the fish, but that’s probably because I don’t have great pans. Made this a couple times now for guests and they all loved it. Can’t wait to make it again.

    - Michael on August 26, 2014 Reply
  • 5 stars

    I made these last night with Tilapia. Delicious – it will definitely become a staple in my house. And the beer batter was brilliant (plus a great way to use that stray bottle of lager in the back of the cupboard).

    - Sally Gill on August 14, 2014 Reply
  • 5 stars

    Hi Jenn, these fish tacos rock! Loved the sauce and cabbage. I just grilled the cod because I was short on time, and it was still delicious. One question- I have a lot of sauce left. How long will it stay fresh in the fridge? Thanks!

    - Yvonne on August 13, 2014 Reply
    • Hi Yvonne, Glad you liked them! I would say the sauce would keep well for about a week.

      - Jenn on August 14, 2014 Reply
  • 5 stars

    First time making fish tacos and these were good! Recipe was easy to follow, and easy to make.

    - Nancy on August 9, 2014 Reply
  • I made this recipe this evening for my girlfriend and she loved it. Great cabbage with the oil and vinegar. Awesome chipolte sauce!!!

    Here’s the down side girl. Your beer batter recipe sucks. It was runny and I should of known better. I’ve made beer batter recipes many times in the past. I kept adding flour to it with only a half bottle of beer. I also added an egg to the flour. Insert a better beer batter recipe for fish. Here’s the trick: Dip the fish in the batter and then roll it into the flour and then dip into the hot oil!!! Yeah!!!!

    I know, I know, stupid me..should of known better. Oh well.

    I also bought Arctic Cod and it’s great. Tempura batter would be good with this recipe. I also fried my cod fillets in coconut oil.

    Another thing I did (I too used to be a chef in my family’s restaurant, Sauté) was to marinade the cod with fresh lime and lemon juice with Himalayan pink crystal sea salt. Put it into a glass bowl and let it set at room temp. for 2 hours and swirl it. The lemon-lime juice actually cooks the raw cod.

    Follow this and you can’t go wrong, you will please your guests. Serve with Bock beer or lager. Side tip: black beans or refried with Mont. Jack. cheese over the top as a side dish, serve with lime wedges

    - Anasazi on August 9, 2014 Reply
  • 5 stars

    I made these last night and they were so good. I did substitute sparkling selzer water for the beer, as I don’t like beer and added some old bay seasoning to the batter, otherwise I made the recipe as listed at it was delicious.

    I have tried a bunch of recipes from your Blog and they all turned out well and are delicious.

    - DonnaA on August 3, 2014 Reply
  • 5 stars

    Fantastic recipe, amazing flavour!! Careful how many peppers you put in the sauce, easy to get some heat. Excited to try this with homemade corn tortillas next time.

    - Michael on July 30, 2014 Reply
  • 5 stars

    My friend at work told me about your blog the other day and I LOVE IT! I made the Baja fish tacos tonight and my husband LOVED them so much! Better than any restaurant he said! Thank you so much! I am not big on cooking but your website has inspired me with your recipes and pictures!! We are going to make the Thai peanut dressing/salad this weekend and my husband wants to try the middle eastern kabobs this weekend as well. Thank you for making this awesome website! I want to make that white birthday cake sometime too!

    - Amanda Spell on July 23, 2014 Reply
    • Welcome to the site, Amanda! So glad you and your husband liked the tacos. Sounds like a delicious weekend ahead — those recipes are some of my absolute favorites! Enjoy and please let me know how they turn out 🙂

      - Jenn on July 24, 2014 Reply
  • 5 stars

    In love!! I made these beauties tonight and fell in love. These are Soooo good and easy! Thank you for your website and super easy but yummy recipes.

    - April Thomas on July 19, 2014 Reply
  • 5 stars

    My boyfriend and I had these last night for dinner…he requested them again for dinner tonight.

    The chipotle sauce was the best part and I feel like it could go on so many things!

    I warmed the tortillas up directly over the flame on the stove (we live in a teensy apartment…no room for a microwave!) and I feel like that added a great flavor/extra crunch. Loved it.

    - Kathleen on July 8, 2014 Reply
  • 5 stars

    California Fish Tacos: This recipe has become a regular in our menu rotation. Easy to make, fun to assemble and so tasty. Thank you!

    - Nan Wills on July 7, 2014 Reply
  • Made the Baja Fish Tacos…they were outstanding! Used a tempura mix since I had it…they rocked!!!! Will definitely be making these again!!! Thanks

    - RenalBean61 on June 30, 2014 Reply
  • 5 stars

    I made your fish tacos for dinner tonight and they were simply superb thanks for the recipe

    - Ann Lawn on June 12, 2014 Reply
  • 5 stars

    I made these fish tacos last night and my husband and I agreed that they were hands down the best fish tacos we’d ever eaten. The sauce is incredible. Can’t wait to make them again!

    - Carol K. on June 7, 2014 Reply
  • Hi Jen, I have a package of frozen mahi mahi that I must use up and wonder if they’ll work in this yummy sounding recipe. And if so…. would you suggestion any modifications??


    - Alison on April 25, 2014 Reply
    • Hi Alison, Mahi mahi will work fine without any modifications. I hope you enjoy it!

      - Jenn on April 25, 2014 Reply
  • Do you remember three name of the Mexican restaurant you had these tacos? Thanks!!

    - connie on April 24, 2014 Reply
    • I wish I did, Connie, but it was a long time ago!

      - Jenn on April 24, 2014 Reply
  • Great recipe! However, last time I had fish tacos this good I was digging my toes in the sand at Cabo.
    It’s just not the same, looking out the window at the last of winter. 🙂

    - Norm on April 24, 2014 Reply
  • This was DELICIOUS!!! My husband and I loved them! Thank you for posting!

    - Ingrid on February 1, 2014 Reply
  • Have made this dish almost weekly. Instead of cod…substituted red fish or speckled trout that were in the freezer. Nice recipe to use for fresh caught, filleted fish in the freezer from husbands fishing trips. We love this! Also good to serve with the black bean and corn salad.

    - Janet lester on November 14, 2013 Reply
  • Seriously delicious! I wouldn’t change a thing! My husband had never tried Fish Tacos before and now knows what he has been missing. The flavor is tremendous!

    - Jen on November 8, 2013 Reply
  • This is a fantastic version of fish tacos, and very authentic in its flavors. I used halibut and baked it rather than frying – mainly because I enjoy it better that way. The chipotle sauce is amazing, and I am trying to find other dishes to use it for.

    - Paula on November 7, 2013 Reply
  • I’ve made these about 5 times now and we love them!! I thought I liked spicy food, so the first time I made the Adobo sauce per Jenn’s instructions, but it was too spicy for me. Now I just use one pepper and taste before adding anything else. It seems like brands vary on the heat.
    I also had some sugar or honey to the slaw. I just like the added sweetness with the heat of the sauce.
    Lastly, one time I was set to make these and I didn’t care for the look of the fish selection (I live in MO.) so I bought Van de Kamps, frozen, beer battered fillets. It wasn’t exactly the same as the homemade, but it was still a fantastic dinner. I really think the sauce and slaw make the taco, so if you can’t get your hands on fresh fish, you still need to try this recipe!

    - Suzannah on November 7, 2013 Reply
  • Seriously delicious! I wouldn’t change a thing! My husband had never tried Fish Tacos before and now knows what he has been missing. The flavor is tremendous!

    - Jen on November 7, 2013 Reply
  • I’ve been making this recipe for a while exactly as listed. I have to buy the chilies en adobo from amazon, but everything else is pretty easy to get your hands on. My one note is that sometimes I have a hard time getting the batter to stick to the fish when frying, and I feel as though I have better luck when I let the batter “rest” on the fish for a little while before frying. Am I the only one?

    - Todd on November 4, 2013 Reply
    • You have to dry the fish with paper towels first. If they are wet, the batter won’t stick.

      - Kimberly on April 10, 2017 Reply
  • I made this just now. It even tasted better with the yellow corn tortilla available at Whole Foods. Throw in the seed just like your instruction and it was perfect!

    - H on October 27, 2013 Reply
  • I just made this Recipe for me and my girlfriend and she said its the best thing she has ever eaten thanks for the awesome recipe its was delicious

    - Ray Diaz on October 26, 2013 Reply
    • Wow, Ray. That’s quite a compliment! I’m so glad she loved it 🙂

      - Jenn on October 26, 2013 Reply
  • Wow! I made this tonight and was blown away. It was so easy to make! We visit Key West and there’s a little food cart called Garbo’s that makes fish tacos-this recipe reminds me of them. And truth be told, I don’t typically like fish! Amazing recipe-thanks so much for sharing!

    - Lisa on October 8, 2013 Reply
  • Love this recipe. We make it often. Thanks.

    - Nan on October 8, 2013 Reply
  • Great recipes

    - Tashia on September 22, 2013 Reply
  • Great baja fish taco recipe

    - Tashia on September 22, 2013 Reply
  • These are amazing!!!!!!! My favorite fish tacos for sure! The sauce is just incredible.

    - Kelly on August 6, 2013 Reply
  • Made these tonight and they were a huge hit. My two year old ate 3 pieces of fish and my hubby said the tacos were better than Rubio’s… High praise indeed. These will surely grace our table again. Thank you for the wonderful recipe!

    - Cristina Lynch on July 27, 2013 Reply
  • This was one of the best recipes I have ever tried! My husband and I were thrilled with how they came out! They taste just like the fish tacos at Cheesecake Factory! Thank you!

    - Claudia on June 26, 2013 Reply
    • You’re welcome, Claudia! I’m so glad you and your husband enjoyed!

      - Jenn on June 26, 2013 Reply
  • Just made this. It was a hit! Absolutely delicious- all the flavors worked together. Three cooks in the kitchen working to put this dinner on the table, so it took a bit for us to coordinate our efforts but it was well worth it! I’m 3 for 3 so far with the recipes from this website, and I will keep coming back! 😉

    - Mo on June 9, 2013 Reply
  • I made this tonight & they were amazing! Definitely a keeper recipe. The only thing I added was some sliced avocado. Thanks for sharing!

    - Laura on April 30, 2013 Reply
  • Just found your site! We had these for dinner and they were a big hit, even with my picky son. They were easier and quicker to make than I initially thought. I used tilapia instead of cod. Thanks for sharing.

    - SUz on April 2, 2013 Reply
  • These fish tacos are so good. I normally don’t do fried fish, but had to try these an they are awesome. Love the slaw and chiptole sauce. Thanks, Jenn.

    - Jane Palmer on April 1, 2013 Reply
  • My husband made these tonight for meatless Good Friday and I am not a fan of fish tacos, but these are amazing. The beer batter totally rocked and I am wondering if it would be good on chicken tenders as well. Will definitely make these gain!

    - Jackie on March 29, 2013 Reply
    • 5 stars

      This is a reply to an old question, but this batter works very well with chicken tenders. In fact it works so well it is on our meal rotation. Best if you marinate the chicken in buttermilk with a bit of salt and any other spices of choice. If you don’t keep buttermilk like I do, keep a can of powdered and mix it up as needed or you can make your own with a milk base. Easy to put the chicken in the milk in the morning and it will be right after work.

      - Steve on August 2, 2014 Reply
  • I have to admit, I always thought fish tacos sounded gross. Then I saw your recipe and pictures and totally became obsessed with making them! They looked so good and i just HAD to try it! I finally made them tonight and I have to say, they were fantastic! Great flavor, easy to make!! Fish tacos are forever changed in my mind!! Thank you for a great recipe!!

    - Kelley c on March 28, 2013 Reply
  • I made these tonight and they were outstanding! Thanks for such a delicious recipe.

    - Erin on March 22, 2013 Reply
  • Having people over Sunday and I am making these with your shrimp tacos!! Thanks for continuing to inspire me! Can’t wait for those margaritas they look mouth watering! You are the best!!!!!!

    - Candi on March 21, 2013 Reply
  • These sound fantastic!! I love the colors! They make me wish for warmer weather…it’s still freezing cold here in upstate NY 🙁

    - Ashley @ Wishes and Dishes on March 21, 2013 Reply
  • Hi Jenn,
    I love fish tacos! Can I use any other kind of fish besides cod? What about halibut?

    - Liz on March 21, 2013 Reply
    • Hi Liz, Yes, you could use halibut or another firm white fish. Cod is a good choice, though, because it holds up to frying and is pretty inexpensive.

      - Jenn on March 21, 2013 Reply
  • Your recipes are fantastic, and so easy to prepare!
    Long may they continue!

    - Tom Biggs on March 21, 2013 Reply
    • Thank you, Tom 🙂

      - Jenn on March 21, 2013 Reply
  • Awesome recipe! How long to cook each side of fish? Thanks

    - Caroline on March 21, 2013 Reply
    • Hi Caroline, About 2 minutes per side. Enjoy!

      - Jenn on March 21, 2013 Reply
  • `I recently bought cod on sale and have been looking for a different recipe. This looks great!

    Can’t wait to try it and will let you know how it comes out.

    Love this blog!

    - Dee on March 21, 2013 Reply
    • 5 stars

      Wow that was so good! Never made fish tacos before and this was alot easier than I thought! I used a green mix of red cabbage, spinach and cauliflower cause it was on sale, and added cayenne to the fish and batter mix. I also bought chipotle sauce instead of the peppers in adobo sauce cause it was cheaper but it was hella good. Thanks for the recipe. So glad I found your website!

      - Cindy on January 12, 2015 Reply
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