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A Crispy, Golden-Battered Fish Taco Topped with Creamy Slaw and Fresh Pico De Gallo on A Lightly Charred Corn Tortilla

Crispy Baja-Style Fish Tacos

These Baja-style fish tacos are light, crispy, and packed with flavor. The crunchy beer-battered fish pairs perfectly with a tangy lime slaw, all wrapped in warm tortillas. Serve them up with a cold drink, and you’ve got a plate of pure sunshine.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Deep skillet or Dutch oven
  • Tongs
  • Paper towels
  • Cutting board
  • Knife
  • Thermometer (for checking oil temperature)
  • Slotted spoon

Ingredients
  

For the Fish

  • 1 lb fresh white fish (cod, tilapia, or mahi-mahi)
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup cold club soda (or beer for extra flavor)
  • vegetable oil (for frying)

For the Creamy Lime Slaw

  • 2 cups shredded cabbage (green or a mix with red)
  • ¼ cup mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp honey
  • ½ tsp chili powder
  • salt and pepper to taste

For the Tacos

  • 8 small corn tortillas (6-inch, warmed)
  • lime wedges (for serving)

Instructions
 

  • Prep the Fish
    Pat the fish dry with paper towels to remove excess moisture—this helps the batter stick.
    Cut the fish into 3-inch strips, about 1 inch thick, for even cooking.
    Set aside while you prepare the batter.
    A Person Slicing a White Fish Fillet Into Portions on A Wooden Cutting Board
  • Make the Batter
    In a medium bowl, whisk together the flour, garlic powder, smoked paprika, cumin, salt, and black pepper.
    Slowly pour in the cold club soda (or beer), stirring gently. Don’t overmix—a few lumps are fine!
    If time allows, let the batter chill in the fridge for 10 minutes for extra crispiness.
  • Prepare the Slaw
    Toss the shredded cabbage into a large bowl.
    In a small bowl, whisk together the mayo, sour cream, lime juice, honey, chili powder, salt, and pepper.
    Pour the dressing over the cabbage and mix well. Chill in the fridge while you cook.
  • Heat the Oil and Fry the Fish
    Pour 2 inches of vegetable oil into a deep skillet or Dutch oven.
    Heat over medium-high until it reaches 350°F.Test the oil by dropping in a tiny bit of batter—it should sizzle and float immediately.
    Dip each piece of fish into the batter, coating evenly.
    Carefully lower into the hot oil. Fry in batches, 2–3 minutes per side, until golden brown and crispy.
    Remove with a slotted spoon and drain on a paper towel-lined plate.
  • Warm the Tortillas
    Heat a dry skillet over medium-high heat.
    Toast each tortilla for 20–30 seconds per side until soft and slightly charred.
    Keep them warm by stacking them in a clean kitchen towel.
    A Person Warming Tortillas in A Black Skillet on A Gas Stove
  • Assemble the Tacos
    Place a crispy fish strip in each tortilla.
    Top with a generous scoop of creamy slaw.
    Squeeze fresh lime juice over the top.
    Optional: Add avocado, pickled onions, fresh cilantro, or a drizzle of hot sauce for extra flavor.

Video

Notes

Cooking Tips

  • Fish Choice: Fresh is best! If using frozen fish, thaw overnight in the fridge and pat dry.
  • Batter Consistency: If too thick, add a splash more club soda. If too thin, sprinkle in a bit of flour.
  • Oil Temperature: Keep it at 350°F—too low and the fish gets greasy, too high and the batter burns before the fish cooks.
  • Slaw Timing: Let it sit for at least 30 minutes for the flavors to meld.
  • Tortilla Trick: Double up if loading on toppings to prevent tearing.
  • Reheating Leftovers: Warm fried fish in a 400°F oven for 5–7 minutes to keep it crispy.
Keyword Baja Style, Crispy Fish, Fish Tacos, Mexican Food, Seafood