Baja-style Fish Tacos

Baja-style Fish Tacos
Justin Aharoni

These beer battered tacos are a great platform for all your favorite taco toppings. Recipe by Jaymee Sire, adapted from Barracuda Cantina (a taco truck in Baja!). Photo by Justin Aharoni.

Baja-style Fish Tacos | Sitka Salmon Shares

Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Serves: 2


  • 1 fillet Pacific cod
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1-2 pinches Mexican oregano
  • 1 bottle Mexican Lager beer (such as Sol, Pacifico, Tecate, etc.)
  • 1 teaspoon yellow mustard
  • Oil or frying (choose an oil with a high smoke point, like safflower, sunflower or grapeseed)
  • Taco toppings, such as guacamole, pico de gallo, cabbage, etc.
  • Lime wedges


Prep fish and beer batter

Cut fish into pieces to fit on the tortillas, about 1.5" wide. Pat dry with paper towels and season with salt and pepper.

In a large bowl, mix together flour, baking powder, a few pinches Mexican Oregano. Season with salt and pepper. Slowly add beer until it's the consistency of pancake batter, about one cup. Gently mix in yellow mustard. Place in the fridge for about 10-15 minutes.

If you have a gas stove, lightly char tortillas. Wrap in aluminum foil and keep warm in the oven until ready to serve.

Cook fish

Preheat oven to 200 °F degrees.

Heat oil in a deep, heavy-bottomed pot to 350 °F degrees.

Remove batter from fridge and stir. Working in batches, dip fish pieces in the batter and gently lay in the hot oil. (It should start sizzling right away.) Take care not to overcrowd the pan. Cook until golden brown, about 4-5 minutes.

Remove to a paper towel lined plate and season with sea salt. Transfer to the warm oven. Repeat with remaining fish. 


When ready to eat, serve with charred tortillas, desired toppings and a squeeze of fresh lime.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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