Baja Fish Tacos

40 minutes

The BEST Baja Fish Tacos! Loaded with citrus slaw, avocado, and spicy chipotle mayo, these tacos are packed with delicious flavor and perfect for the whole family.

Whether you’re doing fish on Fridays for Lent or just looking for a new twist on Taco Tuesday, these are better than restaurant quality.

They’re the perfect blend of crispy, crunchy, spicy, and oh so delicious. Guaranteed to become a new favorite!

I partnered with Pick ‘n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!

There’s something about fish tacos that always makes me feel like I’m on vacation. Why? I have no clue! Maybe it’s the citrus slaw….or the fresh squeeze of lime….or the avocado.

Or maybe it’s the fact that they pair so well with margaritas and fresh salsa and chips & guacamole….a couple of my other vacation favorites. Whatever the reason, there’s no denying that they have that certain fun vibe about them. Like you could (or should!) be eating them on a beach somewhere. You with me?!

And as much as I love the idea of waiting for a beach vacation to enjoy them…what I love even more is the idea of making them at home. Whenever the heck I want to!

[feast_advanced_jump_to]

📋 Ingredients

I know the list of ingredients is long, but don’t be intimidated. If you look closely, many of them are seasonings… and trust me… they’re 100% worth it!

For the fish, I used cod, but you can feel free to substitute mahi mahi, halibut, or any other white fish. You basically want a mild flavored fish that can take on all the other delicious flavors without overpowering them.

Being from Milwaukee, my go-to beer for this recipe is Miller Lite, but you can use any beer you have on hand. I would suggest a lighter variety – again, so it doesn’t take over the other flavors.

• 1 package tortillas (corn or flour)
• 1 ½ – 2 lbs. fresh cod, sliced
• 1 c. all purpose flour
• ½ c. panko bread crumbs
• 12 oz. beer (any light beer will work well)
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. chili powder
• 1 tsp. salt
• 2 c. cole slaw mix
• ½ c. cilantro
• 2 Tbsp. lime juice
• 2 Tbsp. pineapple juice
• 1/8 tsp. salt
• ½ c. mayo
• 1 tsp. honey
• 1 tsp. adobo sauce

*Adobo sauce can be found in the Mexican food aisle, either in a can with chipotle peppers OR all on its own.

🔪 Instructions

The great thing about this recipe is that the individual components can all be made ahead of time. When we make this recipe, we prepare the citrus slaw and mayo in advance and store them in the fridge so they’re ready to go. We also cut the fish into pieces so all we have to do is make the batter and fry it up!

1. Prepare the citrus slaw by combining cole slaw mix, cilantro, pineapple juice, lime juice, and salt.
2. Prepare the chipotle mayo by combining mayo, honey, and adobo sauce.
3. Prepare the batter by combining flour, panko bread crumbs, beer, and seasonings.
4. Cut fish into pieces and dip into batter.
5. Fry in hot oil until golden brown and crispy.
6. Cut avocado into thin slices.
7. Assemble tacos by combining fried fish, citrus slaw, sliced avocado and chipotle mayo in corn tortillas.
8. Enjoy!

🐟 Type of fish

Due to its mild flavor, white-fleshed, mild, saltwater fish makes for the best Baja-style tacos. I used cod in this recipe, but snapper, mahi mahi, grouper, flounder, or halibut are all good options. 

For a richer flavor you can also use salmon to make these delicious Fish Tacos with Mango Salsa.

🔥 Spice level

These tacos are very low on the heat scale. The sauce has tons of flavor but not much spice. The combination of mayo, adobo sauce, and honey gives it the perfect balance of creamy and flavorful with just a touch of sweetness and spice. If you’re concerned, you can always decrease the amount of adobo sauce or add it slowly, tasting as you go.

Lucky for me, Pick ‘n Save makes it SO easy to grab everything I need all in one stop. From the fresh cod to the avocados to the tortillas and everything in between, I found everything I needed to make the best fish tacos ever. All at Pick ‘n Save!

Now. I have to admit. I’m not much of a frying person. I rarely heat up hot oil and to be honest? It kind of scares me. 

But if I can do it, you can do it. I promise you it’s easier than it looks….and the end result is 100% worth it.

🌮 Related recipes

• Shrimp Tacos
• Sriracha Salmon Tacos
• Fish Tacos with Mango Salsa
• Caprese Tacos
• French Bread Tacos

🍹 Side dishes

• Pico de Gallo
• Easy Guacamole 
• Fresh Corn Salsa 
• Pineapple Margaritas

Baja Fish Tacos

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

The BEST Fish Tacos! Loaded with citrus slaw, avocado, and spicy chipotle mayo, these tacos are packed with delicious flavor and perfect for the whole family. Whether you're doing fish on Fridays for Lent or just looking for a new twist on Taco Tuesday, these Baja Fish Tacos are better than restaurant quality. They're the perfect blend of crispy, crunchy, spicy, and oh so delicious. Guaranteed to become a new favorite!

Print

Ingredients

Fish

• 1 ½ - 2 lbs. fresh cod, sliced
• 1 c. all purpose flour
• ½ c. panko bread crumbs
• 12 oz. beer (any light beer will work well)
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. chili powder
• 1 tsp. salt

Citrus Slaw

• 2 c. cole slaw mix
• ½ c. cilantro
• 2 Tbsp. lime juice
• 2 Tbsp. pineapple juice
• 1/8 tsp. salt

Chipotle Mayo

• ½ c. mayo
• 1 tsp. honey
• 1 tsp. adobo sauce

Other

• 2 c. Canola oil
• 1 package white corn tortillas
• 1-2 avocados, thinly sliced

Instructions

1.    Prepare citrus slaw by combining all ingredients in a small mixing bowl. Set aside.

2.    Prepare sauce by combining all ingredients in a small mixing bowl. Set aside.

3.    Slice cod into 1x2 inch pieces. Pat dry with a paper towel.

4.    Prepare batter by combining flour, panko bread crumbs, beer, and seasonings in a medium mixing bowl. Mix well.

5.    Pour canola oil into a medium skillet, filling it about 1 inch deep. Heat on medium-high.

6.    Dip fish into batter. Working in small batches, add battered fish to hot oil. Fry for 2 minutes on each side or until golden brown.

7.    Remove fish from oil and place on a wire rack. Continue until all fish is fried.

8.    Heat tortillas as desired. Assemble tacos by adding fish, citrus slaw, and sliced avocado to tortillas. Top with sauce and additional cilantro, as desired.

Notes

• Traditionally, Baja-style tacos are paired with corn tortillas. However, if your family prefers flour tortillas you can feel free to substitute.
• Substitute orange juice or lemon juice for the pineapple juice, or just use more lime juice.
• The citrus slaw can be made up to 24 hours in advance and stored in the refrigerator.
• Adobo Sauce can be found in the Mexican food aisle at your local grocery store. It is sometimes sold separately in a jar. If not, you can use the sauce from a can of chipotle peppers in adobo sauce.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 689Total Fat: 53gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 69mgSodium: 492mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 29g

For more recipe inspiration, visit Pick ‘n Save on Facebook, Pinterest, Twitter, or YouTube!