Baja Style Fish Tacos

Serves 6    


  • 1 pounds Tilapia, halibut or other firm white fish filets, cut into 1 inch strips
  • 1 cup dark Mexican style Beer
  • 1 cup flour
  • 2 tablespoons taco seasoning mix
  • ½ bunch cilantro
  • ½ cup sour cream
  • ¼ cup fresh lime juice
  • 1 teaspoon of lime zest
  • 1 teaspoon taco seasoning
  • Vegetable oil. For deep fat frying
  • 12 corn tortillas, soft shell
  • Garnishes:
  • 3 cup cabbage, finely shredded
  • 2 tomatoes, chopped
  • 1 Onion, finely chopped
  • ½ bunch cilantro, finely chopped
  • Lime wedges


  • Whisk together the flour, beer, and taco seasoning mix. Wash fish strips and pat dry with paper toweling. Whisk together sour cream, cilantro, lime juice and additional taco seasoning mix to taste. Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F. Dip fish nuggets into batter and carefully place in hot oil with a fork. Turn once after about 1 minute and brown the other side for another minute until golden brown. Do the fish in batches, trying not to overcrowd them in the pan. Drain on paper toweling and keep warm in a 200F oven until ready to serve. Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel. For service, place about two strips in a corn tortilla, top with cabbage, tomatoes, a dollop of the lime cream sauce, chopped onions and cilantro serve with lime wedges.

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