Baja Fish Tacos

Tested & Perfected Recipes Cookbook Recipe

These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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 You’ll Need To Make Baja Fish Tacos

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.

How To Make Baja Fish Tacos

Begin by making the slaw, which is a combination of shredded red cabbage, 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 with the fried fish, these 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!

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Baja Fish Tacos

These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

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.
  8. Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
  9. Note: Nutritional Information does not include the chipotle sauce.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 577
  • Fat: 16 g
  • Saturated fat: 1 g
  • Carbohydrates: 66 g
  • Sugar: 4 g
  • Fiber: 7 g
  • Protein: 39 g
  • Sodium: 1025 mg
  • Cholesterol: 73 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi I made the beer battered fish with tilapia and served it on a platter with your tartar sauce…it was a hit thank you so much

    • — Chaya Kurz on October 11, 2020
    • Reply
  • How many chiles should I use if I’m feeding a 2.5 yo picky toddler?

    • — Mimi on September 28, 2020
    • Reply
    • Hi Mimi, I’d probably cut it back to one pepper. Hope everyone enjoys!

      • — Jenn on September 29, 2020
      • Reply
  • For some of us who feed a crowd, here’s a tip! I used the Trident fish sticks (from Costco) which are baked instead of making pan fried cod. Nobody complained and the result was incredible!

    • — Susan Van Aartsen on August 24, 2020
    • Reply
  • Hi Jenn, thank you for the recipe! My husband and I loved it! I have one small question. Do you know if there is no alcohol left after frying so that kids can eat too? Thank you!

    • — Kasumi on August 18, 2020
    • Reply
    • The alcohol should burn off while cooking so it’s perfectly fine for kids to eat!

      • — Jenn on August 19, 2020
      • Reply
  • Jenn – I made these today they tasted wonderful – I make them a few times a year but this time I just couldn’t get the batter to stick on the fish. I mean it was on the fish but as it dries, it seemed not to puff up and coat like other times. Help!

    • — Lee Ann on August 16, 2020
    • Reply
    • Sorry you had a problem with these today! Did you have those issues before or after frying them?

      • — Jenn on August 17, 2020
      • Reply
      • No

        • — Lee Ann on August 18, 2020
        • Reply
        • Sorry for any confusion — what I’m trying to get at is whether the batter was a problem before you fried them or after you fried them.

          • — Jenn on August 19, 2020
          • Reply
          • The batter was fine . The right consistency . I dipped the fish in shook off the excess and put in batter which sizzled when I put wooden spoon in . But after the frying the fish was tanned but not crispy batter .

            • — Lee Ann on August 19, 2020
          • Hi Lee Ann, I suspect the oil wasn’t hot enough. The wooden spoon works well but unfortunately isn’t foolproof. If you plan to continue to make these, I’d recommend a deep-fry thermometer. They’re reasonably priced and they take all the guesswork out of it. This is the one I have. Hope that helps!

            • — Jenn on August 20, 2020
  • Hi Jenn,
    It has been such a pleasure to try so many of your recipes! You have helped me improve my cooking skills and I now have several tried and true go-to recipes I know my family and friends think are wonderful! Tonight we all had a great experience eating your Baja Fish Tacos! Question: I used avocado oil to fry the fish. Is it ok to reuse the oil more than once? If so how many times and how would you recommend I store it?
    Thank you!

    • — Robin on July 29, 2020
    • Reply
    • Hi Robin, So glad you enjoy the recipes! Unfortunately, oil used to fry fish can only be used once. I’m sorry!

      • — Jenn on July 30, 2020
      • Reply
  • This recipe was so simple and delicious! I followed it exactly but I used Mahi Mahi instead of cod. I have always been afraid to use batter for some reason but this turned out perfectly. My kids liked it too minus the sauce which was a little too spicy for them. Next time I’ll make a kid friendly version with more mayo.
    Even in a restaurant I have not had fish tacos this good.

    • — Rose on July 28, 2020
    • Reply
  • Not a big mayo fan, could you use plain Greek yogurt instead of mayo?

    • — Jeff on July 26, 2020
    • Reply
    • Hi Jeff, It will work, but the sauce will definitely be on the tangy side – maybe use half each?

      • — Jenn on July 27, 2020
      • Reply
      • Hi Jenn, I love so many of your recipes! You’re my go-to site when I’m looking for ideas.
        Is it possible to use a gluten free flour instead of regular white flour?

        • — Sarah on August 28, 2020
        • Reply
        • So glad you like the recipes! I haven’t made these with gluten-free flour, but I think it should work. Enjoy 🙂

          • — Jenn on August 28, 2020
          • Reply
  • Imagining myself eating these after a long day at the beach… What a moment that’d be!

    • — Charlotte on July 22, 2020
    • Reply
  • The best. The chipotle sauce takes the tacos over the top.

    • — Susie on July 20, 2020
    • Reply
  • Absolutely loved it! Three teenage boys made grunting noises 🤣. Note for next time, triple recipe. I didn’t make enough. Also had a little batter left over. Tossed in some yellow squash and fried that up. I love your book as well. Teaching my foster sons how to eat and cook real food is my heart’s mission. Appreciate you ❤

    • — Kimberly on July 17, 2020
    • Reply
    • Glad it was a hit (and I love that you have foster kids AND that you’re teaching them such an important life skill)! ❤️❤️

      • — Jenn on July 18, 2020
      • Reply
  • This was really good, I’ve made this a few times. Question: has anyone used the fish batter for chicken, if so how did it come out?

    • — Elizabeth on July 13, 2020
    • Reply
  • My mom and I just made your Baja fish tacos and they were INCREDIBLE! I rarely go back for seconds but I couldn’t help myself. The chipotle sauce had the perfect amount of heat. I will never use another fish taco recipe again. My mom and I have made a couple of your recipes and we’re blown away by everything! Keep up the awesome work bringing delicious food to people who are cooking at home more often than ever ❤️

    • — Jodie on July 10, 2020
    • Reply
  • Cant express how amazing this recipe is…everyone raves on it.

    • — Cook on June 29, 2020
    • Reply
  • For some reason, the idea of fish tacos never much appealed to me, but my husband loves seafood so I decided to give it a go. Boy, did this recipe make a convert out of me! Hands down one of the most delicious things ever to come out of my kitchen!! Thanks so much!! This will be a go to recipe of mine! (I’ve made the fish by frying it as called for in the recipe, and by cooking it in an air fryer. Both ways produced great results!)

    • — Harper Grace on June 27, 2020
    • Reply
  • I love this recipe, especially that sauce! OMG! Our bellies are very happy after this meal and I think I may have to make once a week from now on! Thanks, Jenn, for all your wonderful recipes and inspiration!

    • — Nathalie on June 24, 2020
    • Reply
  • Made this recipe at hubby’s request for Father’s Day. It was a big hit. Recipe was easy to follow. Thank you!

    • — JenS on June 22, 2020
    • Reply
  • These were amazing Jenn! So good especially when paired with your guacamole recipe. I followed them both to the tee and everyone loved them.

    Only change I made was warming the tortillas in a pan with a little bit of butter. That made all the difference for us.

    Thank you!

    • — Aman on June 21, 2020
    • Reply
  • Just made this and it was delicious!

    I used more peppers and sauce and garlic than recipe called for and I used 1/4 cup of coconut flour, 3/4 regular, in the beer batter. I bought a big bottle of corona for the beer batter and was able to drink the rest while cooking.

    • — Spencer Burgin on June 9, 2020
    • Reply
  • I would visit Ensenada often in the 70’s and 80’s and the cali-mex fusion of taco styles of today has been amazing, but I still think its all about the batter and I have a simple recipe that I received from a street vendor – They would use Talapia fish, slice into strips, almost room temp, place strips into luke warm saltwater for 10 min (it cleans the fish). The batter, mix in a bowl Bisquick, Corona beer, mexican oregano, mustard, pepper. Place the fish in the batter and marinate for at least 2 hrs. Cabbage, salsa, guacamole, mayo and splash of lime.

    • — David on May 25, 2020
    • Reply
  • I always trust your recipes but THIS, THIS is just amazing! I made this with homemade corn tortillas and was out of this world!

    • — Christy on May 14, 2020
    • Reply
  • Best fish tacos! I used fresh haddock from our local source and followed the recipe with the small addition of thinly sliced radishes to the slaw! It’s now a weekly request from our two teens! Thanks for all your amazing recipes.

    • — Sheila kageleiry on May 9, 2020
    • Reply
  • Excellent, very easy to make however it does take a little time, but for us it was worth it!

    • — Gail Hamilton on May 9, 2020
    • Reply
  • I made these tacos for Cinco de Mayo a couple days ago and my family absolutely LOVED them!! I’m 16 and I have always wanted to make fish tacos, so I decided to use this recipe. Everything was so simple but cohesive and SO delicious. My dad caught fresh haddock that day so I used that fish instead and it was still perfect. Thank you so much for this recipe, it’s my new favorite!

    • — Megan on May 7, 2020
    • Reply
    • Your parents are lucky that you’re cooking for them — so glad they were a hit! 🙂

      • — Jenn on May 7, 2020
      • Reply
  • Hello Jenn,
    I have made this before with cod but I don’t have enough cod to make it again. I was wondering if tilapia would work in this recipe.

    • — Rani Lohana on May 3, 2020
    • Reply
    • Sure, Rani, tilapia will also work nicely here. Enjoy!

      • — Jenn on May 4, 2020
      • Reply
  • This is a fantastic recipe–the fish, the slaw, the chipotle sauce–all of it. I made this yesterday and didn’t have beer and didn’t want to make a special trip, so I substituted a cup of seltzer water and it worked perfectly. I also dredged the fish in 1/4 cup of flour mixed with 1/4 cup of corn starch, which helped the batter to stick to the fish. Thanks, Jenn!

    • — Lisa on May 2, 2020
    • Reply
  • Can the beer-battered fish be cooked in an air fryer instead?

    • — Shannon Pound on April 30, 2020
    • Reply
    • Hi Shannon, I don’t have an air fryer I don’t know much about using one so it’s hard to say for sure – I’m sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. Hope that helps at least a bit!

      • — Jenn on May 1, 2020
      • Reply
  • Hi Jenn. I am a former Californian, now living in France. I would LOVE to make these, but I will not be able to find chipotle chiles in adobo sauce. Can you suggest any sort of substitute ingredients more commonly available, such as smoked paprika or sundried tomatoes or anything you could think I could combine to get a similar flavour? I could blacken some red peppers, any other idea please?? Thank you for your help!

    • — Jennifer D. on April 30, 2020
    • Reply
    • Hi Jennifer, you could use about 1/4 tsp. of chipotle chile powder in place of the peppers. You can add more to taste but be careful because it adds heat. You could also just omit the peppers without adding the chipotle chile powder and it would still be tasty. Hope that helps and that you enjoy!

      • — Jenn on April 30, 2020
      • Reply
  • Delicious!

    • — Marlene on April 22, 2020
    • Reply
  • Thank you for this recipe; we love fish tacos but cannot use beer. Any substitute for the beer in the batter?

    • — Ayesha on April 15, 2020
    • Reply
    • Hi Ayesha, You can replace the beer with club soda. Enjoy!

      • — Jenn on April 15, 2020
      • Reply
      • Thank you so much for your quick reply. We love your recipes, can’t wait to try this one!

        • — Ayesha on April 17, 2020
        • Reply
  • Hi Jenn, I have looked and looked but cannot find canned chipotle peppers in adobo sauce… any suggestions for a substitute?

    • — Michelle on April 4, 2020
    • Reply
    • Hi Michelle, you could use about 1/4 tsp. of chipotle chile powder in place of the peppers. You can add more to taste but be careful because it adds heat. You could also just omit the peppers without adding the chipotle chile powder and it would still be tasty. Hope that helps and that you enjoy!

      • — Jenn on April 6, 2020
      • Reply
  • Hi. Question, please: I made this recipe, and taste-wise it was very good; however, in the frying process the battered fish stuck to the bottom of the pan, causing the batter and fish to sort of fall apart during the flip step. Should I have used a non-stick pan? Or put in more oil? Or what else can I do next time to prevent the battered fish from sticking to the bottom?
    Thank you.

    • — Dot on April 4, 2020
    • Reply
    • Hi Dot, It sounds like your oil was not hot enough. Here’s a link that shows how to tell when the oil is the right temperature. Hope that helps 🙂

      • — Jenn on April 5, 2020
      • Reply
  • I have a lot of halibut from a fishing trip. Can I substitute halibut for the cod? I have made this recipe in the past and it was delicious! but made it with cod last time.

    • — Daphna on March 15, 2020
    • Reply
    • Sure, Daphna, halibut should work here. Hope you enjoy!

      • — Jenn on March 15, 2020
      • Reply
  • Easy easy easy and scrumptious. I make these fish tacos all the time for my family, who never tire of them. I keep the chipotle sauce in a squirt bottle in the fridge and always have mahi mahi fillets in the freezer. Cabbage lasts forever, so in my book this is an easy pantry meal. Instead of breading, I sauté the fish in avocado oil and then finish with a splash of beer. Great recipe and excellent cookbook, good for tasty-but-easy weeknight meals.

    • — Renee D. on March 10, 2020
    • Reply
  • This was Delicious! The whole family loved it!

    • — julieb on February 24, 2020
    • Reply
  • Hi Jenn, I found your site this week. So far this week I have made 3 of your recipes! They were all delicious! These baja tacos remind me of me favorite restaurant. They were spectacular. The sauce and the cabbage slaw layer beautifully with the fish. These are definitely going into my monthly rotation! Thanks for the great recipe……keep them coming!

    • — Salee on February 22, 2020
    • Reply
    • Welcome to the site, Salee. Happy Cooking! 😊

      • — Jenn on February 22, 2020
      • Reply
  • Hi, it’s me again, your fangirl. Oh Jenn, have I told you lately how much joy your recipes give me? Tried these fish tacos the other night and they were magnificent! Best tacos I’ve ever made. So easy, too. The slaw was so tasty, I can use the leftovers in other applications.

    Only change I made was to replace the salt with Old Bay seasoning in the batter. Btw, I love how I don’t need like a gallon of oil to fry the fish, yet still end up with deep-fried results! Used my wok for this.

    Seriously, I don’t remember the last time I used anyone else’s recipes. I don’t trust them anymore because there’s always something not quite right. Jenn Segal will always steer you in the most amazing direction. Thank you for always delivering such perfect recipes.

    • — Listen Linda Listen on January 28, 2020
    • Reply
    • Thank you for your support Linda!! So glad you’re enjoying the recipes. ❤️

      • — Jenn on January 29, 2020
      • Reply
  • One of the best dishes/foods in the entire planet! It’s so easy to make and yet so sophisticated and wonderful! Every dish I make from this site/blog is exceptional and amazing! Jenn Segal is one of the best chefs ever! Thank you for these wonderful recipes

    • — Peter on October 15, 2019
    • Reply
  • Loved this recipe – it was such a hit at a dinner party I hosted. I swapped out 1/2 the mayo serving for sour cream instead, better flavor and more of a ‘cool’ aftertaste vs mayo-y 🙂

    • — Michelle on August 18, 2019
    • Reply
  • I want to try this recipe, and I was wondering if I could use mahi mahi instead of the cod? I have some mahi mahi in the freezer. Thanks. Love your recipes.

    • — Kathy Bedard on August 12, 2019
    • Reply
    • Sure, Kathy, mahi mahi should work here. Hope you enjoy! 🙂

      • — Jenn on August 13, 2019
      • Reply
      • Hello
        Made this recipe tonight…I’m just wondering about the batter. 1 cup flour to 1 cup beer made the batter more like a paste….is this how it is suppose to be? I ended up adding more beer to make the batter a little thinner, however when I went to fry the fish, all the batter stuck to the bottom of the pan (did not stay on the fish).
        Please help! I would like to try it again as I loved the rest of the recipe.
        Thank you!

        • — Tammie Good on February 17, 2020
        • Reply
        • Hi Tammie, the batter for this should be thick but not like a paste. It’s fine if you add more beer, just add 1 tablespoon at a time so it doesn’t get too liquidy. Also, when measuring the flour, make sure to use the spoon and level method explained here so you don’t end up using too much flour. Also, if your batter stuck to the pan, it could be that your oil was not hot enough. Here’s a link that shows how to tell when the oil is the right temperature. Hope you have more success next time!

          • — Jenn on February 18, 2020
          • Reply
  • We loved this recipe and the “delicious” meal it provided us. Thank you!!🤗

    • — Laura on August 8, 2019
    • Reply
  • What a great recipe! I used tilapia and substituted basil for the cilantro. Restaurant quality results!

    • — Deb Mc on August 1, 2019
    • Reply
  • Flavor was amazing…especially the sauce. My challenge was that the batter would stick to the frying pan and peel off when I flipped the fish. Is there something I can do to avoid that from happening? Maybe pan got too hot?

    • — Inna on July 26, 2019
    • Reply
    • Hi Inna, Sorry you had a problem with the batter sticking. It could be that your oil was not hot enough. Here’s a link that shows how to tell when the oil is the right temperature. Hope you have more success next time!

      • — Jenn on July 27, 2019
      • Reply
      • One of my favourite recipes!

        • — Tanja on April 3, 2020
        • Reply
  • Love this recipe. Always make fish tacos when I’m craving it with my husband.

    • — Nelly on July 24, 2019
    • Reply

    • — Edith on July 24, 2019
    • Reply
  • My family loves tacos and now we have another style of fish tacos to enjoy. Loved the batter and the crispiness it brings to the fish. I think I made the cabbage slaw too far ahead as it was a bit limp and lacked much crunch. Those who thought the Chipotle sauce was too spicy diluted some with more mayo.

    Thank you!

    • — LizBeth on July 5, 2019
    • Reply
  • Hi Jenn, this was fantastic! I used half cod and half chicken tenders. Per your suggestion I marinated the chicken in buttermilk. The slaw and chipotle mayo are perfect with both chicken an cod. I had no problem with the batter falling off until I put it on paper towels, then it stuck to the towels, won’t do that again. And your tip with the wooden spoon to check oil temp was spot on. Thanks for another great recipe. Your recipes never disappoint. Karin

    • — Karin on July 5, 2019
    • Reply
    • What was the tip on checking the oil temp with a wooden spoon? and maybe place cooked fish on a wire cooling rack over paper towels so they don’t stick to the paper? I want to make this for a party, without having made it before …so any suggestions would be great!

      • — Amy on July 15, 2019
      • Reply
      • Hi Amy, here’s a link to the wooden spoon tip. And regarding putting the cooked fish on paper towels, I’ve never had a problem with them sticking, but if you feel more comfortable, feel free to put them on a rack over paper towels.

        • — Jenn on July 16, 2019
        • Reply
  • Loved the beer batter!!

    • — Margaret Brown on June 27, 2019
    • Reply
  • Love all your recipes and plan to make this soon. Just an FYI that you have a typo in the first line of your description. “This Baja fish tacos are made from crispy . . . ” should be “These Baja fish tacos . . .”

    Thanks for all the delicious recipes!

    • — Marianne on June 27, 2019
    • Reply
    • Thank you for catching that, Marianne!

      • — Jenn on June 27, 2019
      • Reply
      • Hey! I absolutely love your recipes and just recently bought your book. I have a question about this recipe – is there any way to make this without any alcohol?? Let me know. Thanks!

        • — Rafia on July 9, 2019
        • Reply
        • Rafia, thanks for buying the cookbook! ❤️ You can replace the beer in these with club soda. Enjoy!

          • — Jenn on July 9, 2019
          • Reply
          • I agree. I make this with club soda and it turns out great every time. It’s one of my favorite dishes to serve guests. Thanks Jenn for the great recipe.

            • — Paul on July 12, 2019
  • Hi Jenn,

    I love all your recipes and your cookbook! I even bought a few as gifts. I’m wondering if you have any suggestions for the perfect tortilla recipe. I’ve a tried a few but haven’t found the one yet.

    • — Sarah on June 27, 2019
    • Reply
    • So glad you like the recipes (and thanks so much for purchasing the cookbook)! Unfortunately, I don’t have a proven recipe for tortillas, but I will add it to my list — stay tuned!

      • — Jenn on June 27, 2019
      • Reply
      • Jenn,

        You might check out this recipe, which I have had good luck with:

        It uses only three ingredients: Maseca (instant corn masa flour), salt, and water. The key is getting the proportion of flour to water correct. It’s also helpful to have a tortilla press, which you can order on-line or buy at stores that carry ingredients for Mexican food.

        • — Ray R on July 1, 2019
        • Reply
        • Thanks for sharing the link, Ray – I’ll have to check it out!

          • — Jenn on July 2, 2019
          • Reply
  • Made these wonderful tacos twice now and my whole family loves them! They are easy to put together and the sauce and cabbage slaw can be made ahead of time – which I like!
    We use a cast iron skillet and fry the fish outside on the barbecue so no fish smell in the kitchen. Fantastic taste!! Will be making these again and again. Thanks Jenn – love your recipes!

    • — Lisa on June 27, 2019
    • Reply
    • This may be a silly question, but how do you fry the fish on the barbeque? Do you just heat the oil in the pan using the grill heat? Or is there something further I should know? I like the thought of keeping the splatter out of the kitchen.

      • — Chithra Baylis on July 30, 2019
      • Reply
  • I read all the reviews and at the very bottom found an answer but need to ask you what you think. I have non fish lovers in my house and was wondering if I could use the same recipe and also make up some chicken to go along with the fish? A reviewer said they used chicken tenders, marinated in buttermilk and salt. Do you think the marinating is a necessary step? Can I just batter and fry the chicken? Thank you in advance for your reply. PS I have your book and have made many recipes, just love everything.

    • — Karin on June 27, 2019
    • Reply
    • Hi Karin, Chicken tenders should work well. Marinating is not absolutely necessary, but a little soak in buttermilk (even for just a few hours) will make the chicken extra tender. Hope that helps and so glad you enjoy the recipes!

      • — Jenn on June 27, 2019
      • Reply
  • Ever since we had amazing fish tacos on Sunset Island in Key West, we’ve been looking for a recipe that was close to those amazing bites. These were a close second. Not hard to make the chipotle mayo..just slather that on everything! Total yum!

    • — Charlene on June 27, 2019
    • Reply
  • A great recipe for authentic fish tacos. You won’t be disappointed!

    • — Heather McMullan on June 17, 2019
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    • What temperature would you fry the fish at? I was thinking 375 F.

      • — Lon on June 27, 2019
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      • Hi Lon, Heat the oil until a deep-fry thermometer registers 350 degrees F. Hope you enjoy!

        • — Jenn on June 27, 2019
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  • I’m not even kidding when I say these are some of the best fish tacos I have ever had! Making them for a fourth time. Thank you for the amazing recipe!

    • — Rachael Campbell on May 29, 2019
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  • These are amazing! Replaced mayonnaise with sour cream (just personal preference) and used green cabbage (no red available). Flavor combination of crispy fish, corn tortilla, slaw and spicy sauce were perfect. We will certainly be making these again.

    • — LisaR on May 23, 2019
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  • I adore this recipe! They are the best fish tacos ever, rivaling any you’ll have in Southern California! Each aspect adds a layer of flavor that enhances the fish, without overpowering it. They are a little time consuming to make, but you can easily make the cabbage slaw and chipotle sauce ahead of time. Perfection!!

    • — Eileen Raywood on April 11, 2019
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  • As a California native, I have to say these are well deserving of 5 stars! I have MISSED Baja Fish tacos since living in the southern United States it’s not something I’ve seen on any menus out here sadly. Jen, you’re story driving down the California coast and stopping in La Jolla brought me back home! I had no idea how easy these were to make! SUPER delicious and the sauce really makes it!! I used olive oil to fry the fish, and also substituted green cabbage for red in the slaw! It came out great! These will be a staple now in our home!

    • — Melissa on March 13, 2019
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  • I loved all the flavors together. They were delicious. I had problems with frying the fish. The batter on the fish kept sticking to the pan and ended up falling off the fish. I know I had it hot enough because I used an electric fry pan and had it at the correct temperature. Any suggestions to make them look crispy and look like yours in the picture?

    • — Lisa on March 3, 2019
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    • Hmmm… I would guess that the oil wasn’t hot enough, but you mentioned you had the correct temperature. Next time you may want to try using a non-stick pan.

      • — Jenn on March 7, 2019
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  • Hello, We tried this recipe from your book and the fish stuck to the pan during frying. We used a half inch of oil heated to approximately 350. Even so the batter stuck to the bottom. Any ideas what we didn’t do correctly?? We still liked the tacos! JD and Karen

    • — JD on February 18, 2019
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  • I made these for a potluck. They were amazing. I love getting fish and chips out and I love fish tacos, but I never make them myself. this was so easy. I didn’t change any of the ingredients, but I was trying not to break the bank, so I cut smaller pieces of the fish and I was able to find these small/mini tortillas called street size in Mission brand. Everyone loved them and finished them all. Thank you. I’ll be making them again for myself at home.

    • — Renee M. on February 17, 2019
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  • DELICIOUS!!! I would give this recipe 10 STARS

    So I made some variations:
    1. Used Broccoli Slaw instead of Cabbage
    2. Used Frozen Costco Tilapia Filets (3-3.5 min per side) and cut them in 1/2
    3. 1.25 cup vs 1 cup of beer since my batter was too dry

    • — Vi on January 15, 2019
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  • These are amazing. We make them at least once per week! Is it possible to use something besides vegetable oil for the cabbage, and frying the fish? Or could the fish be baked in the oven, perhaps?

    • — Gigi on January 13, 2019
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    • Hi Gigi, I suggest vegetable oil for the slaw because it has a mild flavor, but you can substitute another oil if you’d prefer. And, while I think you get the best result from frying the fish, a few readers have commented that they’ve baked it and have been happy with the results. Please LMK how it turns out if you try it this way!

      • — Jenn on January 14, 2019
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    • Hi! I LOVE your recipes! I have a question about this one. I don’t like putting any form of alcohol in my food. What can I replace with the beer that’ll still provide a similar texture and taste? Thanks!

      • — Rafia on June 14, 2019
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      • Hi Rafia, So glad you like the recipes! You can use club soda in place of the beer–they will still be delicious!

        • — Jenn on June 15, 2019
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  • Fantastic! That sums up this recipe. I made this recipe using prebought slaw salad and the store didn’t have cilantro so I omitted it. The food was amazing and my kids and my husband licked their plates!! I did too! Easy to prepare. Super tasty. Messy kitchen 😉

    • — Daphna on January 6, 2019
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  • Amazing

    • — Nina on December 28, 2018
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  • Bangin’ recipe! I’ve tried loads of Baja fish taco recipes, but this was fast, straightforward and DELICIOUS. My mouth is happy; my stomach is happy; my beloved is happy and thinks I”m awesome for making this. Great job, chef (and I mean you, Jenn!) Besos!

    • — NIni on October 30, 2018
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  • These tacos are delicious! My husband who is not a fan of fish asked me to make these again. The combination of the battered fish, crunchy slaw, and creamy sauce is perfect. Definitely a new favorite at our house.

  • This really is an incredible recipe.
    My whole family loves this.
    My 8 year old frequently requests fish tacos.
    Thanks so much for sharing this recipe.

    • — Jennifer Hobson
    • Reply
  • Fish tacos are my families favorite and this one one is now going to be our new staple. My son is an avid fisherman, and fortunately for me I often have fish in my fridge. I was running out of ways to prepare it so turned to my trusted source (Once Upon A Chef) and found this recipe! Everyone love love loved it! The cabbage was sweet and complimented the chipotle sauce just right. The beer battered fish was so good I had trouble deciding to eat it on its own or wrap it in a tortilla. Both ways worked for me. My kids, parents, brother, and husband devoured it. I couldn’t fry the fish fast enough. Thank you for making me look like a pro. My family and friends praise my cooking, and I always give the credit to you! Thank you for another terrific recipe!

  • I made these tacos for a group of 10 people and everyone loved them! The chipotle sauce is so delicious and the slaw is a great added healthy crunch! The batter makes the fish taste light, not fried and heavy like most fried food. To save some time, I used a bag of already chopped cabbage.

  • What would be the Nutrition facts for this? Curious as a Type II Diabetic.

    • Hi Daniel, So sorry about the delay! I’ve added the nutritional information to the recipe.

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

  • 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!

  • 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.

  • 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?

    • Hi Elizabeth – that’s the method I use. What brand are you using?

      • Corn tortillas are the far superior choice for Tacos; the only authentic choice for that matter!
        The best way to warm them is in a hot skillet with a touch of oil. flip them often. At the point of maximum softness or pliability, fold them gently in half, and continue to warm them (folded) until slightly toasted. They will tend to maintain that ideal shape for tacos…

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

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

  • 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.

  • 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!

    • Glad you like these! Unfortunately, I don’t know what the sauce is from the restaurant you mentioned – sorry!

  • 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 !

  • 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.

    • 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! 🙂

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

  • 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!

  • Have you tried using grilled shrimp for this recipe? Wondering how that would turn out.

    • 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!

  • 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
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  • 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!

  • 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.

  • Hello, can you do this in an air fryer? If so, what would the time and temperature be?

    • 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!

  • 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.

  • Fantastic, love the chipotle sauce.

  • 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!

  • 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!

  • 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.

  • 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.

  • I just made these again and again AWESOME!

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

  • 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.

  • 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?

    • Hi Jane, Glad you like them! You can use white or red wine vinegar.

  • 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!

  • 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. 🙂

  • 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!!

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

  • 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😉

    • I’m kind of glad you couldn’t sleep either! ;). Happy to have you as part of the Once Upon a Chef community…

  • 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!

  • Can you batter the fish a few hours early and refrigerate before frying?

    • 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.

  • Or can I use any other drink that will still keep it the same flavor as beer?

    • Hi Jerrika, I’d stick with seltzer water or club soda here.

  • Can I use unflavored seltzer water?

    • Yes, you could use it as a substitute for the beer. Enjoy!

  • 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!

  • 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 🙂

  • 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.

  • 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!

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

  • 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
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  • Amazing!

  • 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.

  • 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.

  • 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.

  • 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
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  • 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!!!

  • 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

  • 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!

  • 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.

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

  • These are going on the menu! Yum

  • 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.

  • 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.

  • 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!!

  • 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.

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

  • 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.

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

  • 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!

    • So true about the mayo!

  • 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!

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

  • 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.

  • 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)

    • So glad you enjoyed it Tim (and that it brought back some nice memories)!

      • Any chance you remember the name of the restaurant in La Jolla?

        • — Barbara Dowtin
        • Reply
        • I don’t, Barbara, I’m sorry!!

        • 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!

  • 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)

  • do you think I could make these an hour ahead an keep them in my warming drawer or will they get soggy?

    • 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.

  • 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.

  • My children LOVE this recipe! It always comes out perfectly.

  • 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

  • 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
    • Reply
  • 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.

  • 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!

  • 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!

  • 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!

    • I use ground chipotle powder (but don’t tell anyone). It still tasted great!

  • 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!

  • 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.

  • 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!

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

  • 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.

  • 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.

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

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

  • 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?

    • 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!

    • 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

  • 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?

  • amazing

  • 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.

  • 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!

  • What type of beer did you use?

    • Hi Jessica, I used Corona beer for this recipe.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!!

  • 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.

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

  • 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!

  • Hi Jenn,
    About how many tacos does this recipe make?

    Thank you!


    • It should make about 12 tacos– enjoy!

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

  • 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!

  • 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.

  • 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!

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

    • Hi Debbie, Either will work fine.

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

  • 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!!!

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

  • These tacos are so good – its my go to recipe for frying cod – and the sauce is killer – YUM

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

  • 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.

  • Is it possible to do it with out the beer if so how

    • Hi Dakota, Sure, I would replace it with club soda.

  • This recipe was perfect!!

  • 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
    • Reply
  • Jenn,
    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

  • 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!

    • Welcome to the site, Bara. Hope you enjoy it!

  • 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.

  • 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
    • Reply
  • 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.

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

  • Just made these and they were amazing. Thank you.

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

    • — David Christopher
    • Reply
  • Hi, is there anyway to make these ahead of time and reheat for a party? Thanks!

    • Hi Peggy, Unfortunately, this is not a dish that can be made ahead of time. The fish won’t stay crispy. Sorry!

  • Outstanding! Perfect flavor, good directions. Thank you!

  • 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.

  • 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!

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

  • 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?

    • Hi Michelle, Club soda will work fine. Glad you are enjoying the recipes!

      • 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.

  • 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!!!

    • Just use a Gluten Free All Purpose Flour like Bob’s Red Mill. Trader Joe’s has one too.

  • 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!!!

  • 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!

  • 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 🙂

    • Hi Rose, Club soda will work.

  • 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:)

    • Will still be delicious, Jill — no modifications necessary, any white flaky fish will work.

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

  • 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.

  • 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!

  • 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!!

    • Hi Sammy, Do you have a nonstick pan that you can use? Also, be sure the oil is hot enough.

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

  • 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.

  • 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!

  • 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!

  • 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.

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

  • Will be making this recipe this weekend. Is their anything I can use to replace the cilantro?

    • Hi Laurie, You can leave it out — will still be delicious.

  • 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
    • 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.

  • 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!

  • 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.

  • This is my go to recipe for fish tacos. Delicious!!

  • 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!

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

  • 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!

    • Thanks, Sarah! So glad you liked the tacos 🙂

  • 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!

    • 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.

  • 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)?

    • Hi Amy, Seltzer is a fine substitute.

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

  • 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.

  • This was amazing made with roasted garlic guacamole so delish!

  • 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!

  • 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!

  • 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!

  • 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.

  • 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

  • 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
    • Reply
  • 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
    • Reply
    • Great tip, Sheila. And thank you!

  • 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!

  • 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.

  • 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!!

  • 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 🙂

  • the best fish tacos I’ve ever had

  • 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.

  • 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).

  • 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!

    • Hi Yvonne, Glad you liked them! I would say the sauce would keep well for about a week.

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

  • 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

  • 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.

  • 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.

  • 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!

    • 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 🙂

  • 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.

  • 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.

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

  • 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

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

  • 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!

  • 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??


    • Hi Alison, Mahi mahi will work fine without any modifications. I hope you enjoy it!

  • Do you remember three name of the Mexican restaurant you had these tacos? Thanks!!

    • I wish I did, Connie, but it was a long time ago!

  • 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. 🙂

  • This was DELICIOUS!!! My husband and I loved them! Thank you for posting!

  • 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.

  • 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!

  • 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.

  • 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!

  • 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!

  • 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?

    • You have to dry the fish with paper towels first. If they are wet, the batter won’t stick.

  • 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!

  • 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

    • Wow, Ray. That’s quite a compliment! I’m so glad she loved it 🙂

  • 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!

  • Love this recipe. We make it often. Thanks.

  • Great recipes

  • Great baja fish taco recipe

  • These are amazing!!!!!!! My favorite fish tacos for sure! The sauce is just incredible.

  • 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
    • 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!

    • You’re welcome, Claudia! I’m so glad you and your husband enjoyed!

  • 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! 😉

  • I made this tonight & they were amazing! Definitely a keeper recipe. The only thing I added was some sliced avocado. Thanks for sharing!

  • 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.

  • 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.

  • 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!

    • 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.

  • 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!!

  • I made these tonight and they were outstanding! Thanks for such a delicious recipe.

  • 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!!!!!!

  • These sound fantastic!! I love the colors! They make me wish for warmer weather…it’s still freezing cold here in upstate NY 🙁

  • Hi Jenn,
    I love fish tacos! Can I use any other kind of fish besides cod? What about halibut?

    • 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.

  • Your recipes are fantastic, and so easy to prepare!
    Long may they continue!

    • Thank you, Tom 🙂

  • Awesome recipe! How long to cook each side of fish? Thanks

    • Hi Caroline, About 2 minutes per side. Enjoy!

  • `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!

    • 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!

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