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Baja Fish Tacos

Serves 4-6
Prep Time: 10 min
Cook Time: 5 min


  • 2 pounds firm whitefish such as tilapia, cod, or red snapper fresh or frozen (thawed)
  • 1 ½ cups all-purpose flour divided
  • ¼ cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon baking powder
  • 1 cup beer **see notes
  • 1 large egg lightly beaten
  • vegetable oil for frying
  • 4-6 tortillas

Fish Sauce

  • 1 cup sour cream regular, light or Greek yogurt
  • 1 cup mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 2 tablespoons freshly squeezed lime juice
  • Sriracha or hot sauce to taste optional

Serve With

  • Red cabbage or cabbage slaw mix
  • Avocados
  • Salsa or Pico de Gallo
  • Lime wedges


  • Thaw fish if frozen; rinse and pat dry with paper towel.
  • To make batter, in a medium bowl, combine ¾ cup flour, cornstarch, paprika and baking powder.
  • Add beer and egg and stir until batter is combined well, but slightly lumpy.
  • Preheat oven to 200 degrees and place a sheet pan inside to warm.
  • In a large skillet, heat 1 inch of oil for frying to 375 degrees F.
  • Add remaining ¾ cup flour to a shallow dish.
  • Dip fish in flour, shake off excess.
  • Dip into batter and fry, 4-5 pieces at a time, depending on the size of your skillet for 2-4 minutes or until crispy and golden.
  • Drain on paper towel, place on sheet pan in oven to keep warm.
  • Fry remaining fish.
  • Serve 1-2 pieces of fish on tortillas with fish taco sauce and toppings of your choice.

Fish Sauce (to be made in advance)

  • Whisk together all ingredients in medium bowl until well combined.
  • Store in covered jar in refrigerator.
  • Chill at least 2 hours before serving.
  • Serve with Fish Tacos.


You can substitute Sprite or GingerAle in place of beer.