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Baja-Style Fish Tacos

Beer-battered fish tacos served with a fresh mango and jalapeno salsa topped with a simple creamy chipotle sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner/Lunch
Cuisine: American
Servings: 8 tacos
Author: Shawn Williams

Ingredients

  • 1 pound cod or haddock
  • corn tortillas
  • lime wedges for serving
  • 48 ounces oil for frying

Beer batter (makes enough for 2 lbs of fish)

  • 24 ounces pale ale or IPA I used Lagunitas
  • 2 cups all-purpous flour
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

Mango salsa

  • 1 roma tomato diced
  • 1 mango diced
  • 1 jalapeño diced
  • 1/2 cup cilantro chopped
  • 1/2 red onion diced
  • 1 lime juice squeezed
  • pinch of salt

Creamy chipotle sauce

  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons adobo sauce (from chipotles in adobo) small can
  • 1/2 lime juice squeezed

Instructions

  • Combine creamy sauce ingredients in a small bowl. Mix and set aside. Combine mango salsa ingredients in a medium bowl. Stir to mix and set aside. Both can be made in advance and kept in the fridge.
  • Whisk flour, garlic powder, paprika, and a pinch of salt to a medium bowl. Whisk in the beer until smooth. Let the batter rest for 10 minutes while prepping the fish. The foam should subside entirely.
  • In a Dutch oven or saucepan, bring oil to 365°F. Frying works best if the fish is completely submerged in oil.
  • Cut the cod filet into small taco portions, pat dry with a paper towel, and season with salt. Dredge in a light coating of flour.
  • Submerge fish in the beer batter. Remove, let excess drip off, and immediately transfer to the hot oil. Deep fry each piece for 4-5 minutes. Remove fish with a slotted spoon or spider strainer and place on a sheet to rest for 5 minutes before serving.
  • Serve tacos with toasted tortillas, lime wedges, mango salsa and a drizzle of creamy chipotle sauce.

Notes

When preparing the beer batter, whisk all of the lumps out and let the batter rest for at least 10 minutes before battering the fish so the foam can dissipate.
1-inch thick pieces of cod or haddock make for the best results, as it fries quickly and evenly.
Cod or haddock is usually sold in large, long fillets. You can easily slice a large filet across several times into smaller individual portions that are ideal for tacos.
Don't have a lot of oil? Use a smaller saucepan to increase the height of the oil volume and fry in batches.

Nutrition

Serving: 2tacos | Calories: 492kcal | Carbohydrates: 67g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 2208mg | Potassium: 425mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1512IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 3mg