Baja Fish Tacos

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 tacos
Calories: 655 kcal per taco

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

Ingredients

Fish

• 1½–2 pounds fresh cod, sliced into 1×2-inch pieces
• 1 cup all-purpose flour
• ½ cup panko bread crumbs
• 12 ounces beer (any light beer works well)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon salt

Citrus Slaw

• 2 cups coleslaw mix
• ½ cup chopped cilantro
• 2 tablespoons lime juice
• 2 tablespoons pineapple juice
• ⅛ teaspoon salt

Chipotle Mayo

• ½ cup mayonnaise
• 1 teaspoon honey
• 1 teaspoon adobo sauce (from canned chipotle peppers)

Other

• 2 cups canola oil (for frying)
• 1 package white corn tortillas
• 1–2 avocados, thinly sliced

Instructions

1. Make the Citrus Slaw:
   In a small mixing bowl, combine the slaw mix, chopped cilantro, lime juice, pineapple juice, and salt. Toss well and set aside.
2. Make the Chipotle Mayo:
   In another small bowl, whisk together mayo, honey, and adobo sauce. Chill until ready to serve.
3. Prep the Fish:
   Pat the cod pieces dry with a paper towel. In a medium bowl, whisk together the flour, panko, cumin, garlic powder, onion powder, chili powder, and salt. Slowly pour in the beer while stirring until smooth with no lumps.
4. Fry the Fish:
   Pour canola oil into a medium skillet, about 1 inch deep. Heat over medium-high until oil reaches 350°F.
   Working in small batches, dip fish into the batter and carefully place in hot oil. Fry for about 2 minutes per side, or until golden and cooked through (internal temp of 145°F).
   Transfer to a wire rack or paper towel-lined plate. Repeat with remaining fish.
5. Warm the Tortillas:
   Heat corn tortillas on a dry skillet, directly over a gas burner, or in the microwave until warm and pliable.
6. Assemble the Tacos:
   Add a piece or two of fried fish to each tortilla. Top with citrus slaw, sliced avocado, and a drizzle of chipotle mayo. Garnish with extra cilantro if desired.

Notes

• Corn tortillas are traditional for Baja tacos, but flour tortillas can be used as a substitute.
• You can swap pineapple juice with orange or lemon juice, or add more lime juice instead.
• The slaw can be made up to 24 hours ahead and stored in the fridge.
• If you can’t find bottled adobo sauce, use the sauce from canned chipotle peppers in adobo.

Nutrition (per taco)

• Calories: 655 kcal
• Carbohydrates: 22g
• Protein: 20g
• Fat: 54g
• Saturated Fat: 5g
• Polyunsaturated Fat: 47g
• Cholesterol: 48mg
• Sodium: 442mg
• Fiber: 4g
• Sugar: 5g

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