Entree: Mexico – Baja Peninsula Mexico – Tacos de Pescado Estilo Baja (Baja-Style Fish Tacos)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 1 1/2 lb (680 g) marlin or mahi-mahi fillets, skin removed, cut into 12 pieces (about 3 oz/85 g each)
- 1 cup (120 g) all-purpose flour, plus 1/4 cup (30 g) more for dusting fish
- 1/3 cup (45 g) yellow cornmeal
- 2 tbsp (16 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) fine salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 large egg
- 12 oz (355 ml) cold Mexican lager (or cold sparkling water)
- 4 cups (950 ml) vegetable oil or other neutral oil for frying (amount for deep skillet)
- 12 small corn tortillas
- 4 cups (about 240 g) green cabbage, finely shredded
- 2 tbsp (30 ml) fresh lime juice (for slaw)
- 2 tbsp (30 ml) chopped fresh cilantro, divided
- 2 medium Roma tomatoes, seeded and diced (about 1 1/2 cups / 250 g)
- 1/2 small white onion, finely diced (about 1/2 cup / 80 g)
- 1 jalapeno, seeded and minced (optional)
- Juice of 1 lime (for pico) — about 1 tbsp (15 ml)
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) lime juice (for sauce)
- 1 tsp (5 ml) hot sauce or 1/4 tsp cayenne pepper (adjust to taste)
- Lime wedges, for serving
- Extra chopped cilantro, for garnish

Instructions

Short Description:
Crisp beer-battered local fish served in warm corn tortillas with a crunchy lime slaw, fresh pico de gallo, and a tangy creamy white sauce — a classic Baja Peninsula street-food entree. This recipe yields enough tacos and accompaniments to serve four as a main course.

Regional Notes:
This Baja Peninsula version uses fresh local firm white fish such as marlin or mahi-mahi, a light beer batter for a very crisp fry, and simple shredded cabbage slaw rather than heavy mayonnaise-based toppings. Served on warmed corn tortillas with pico de gallo and a crema-style white sauce, it reflects coastal Baja flavors and street-taco tradition.

1. Prep the slaw and pico: In a bowl toss shredded cabbage with 2 tbsp (30 ml) lime juice and 1/4 tsp salt; set in refrigerator to crisp. In another bowl combine diced tomatoes, onion, jalapeno, 2 tbsp (30 ml) chopped cilantro, juice of 1 lime, and a pinch of salt; cover and refrigerate.
2. Make the creamy white sauce: Whisk together 1/2 cup (120 ml) crema or sour cream, 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) lime juice, and 1 tsp (5 ml) hot sauce or 1/4 tsp cayenne until smooth; thin with 1–2 tsp water if needed. Chill until serving.
3. Season and dust fish: Pat fish pieces dry and sprinkle lightly with 1/4 tsp salt and a pinch of pepper. Lightly dust each piece with the reserved 1/4 cup (30 g) flour to help batter adhere.
4. Make the beer batter: In a medium bowl whisk 1 cup (120 g) flour, 1/3 cup (45 g) cornmeal, 2 tbsp (16 g) cornstarch, 1 tsp (4 g) baking powder, 1 tsp (6 g) salt, and 1/2 tsp (1.5 g) black pepper. Whisk in the egg, then slowly add 12 oz (355 ml) cold beer (or sparkling water) until batter is smooth and thick enough to coat fish (a spoon should leave a ribbon).
5. Heat oil: In a deep heavy skillet or Dutch oven heat oil to 350°F (175°C). Oil should be deep enough to float pieces partially (about 2–3 inches / 5–7 cm depth).
6. Fry the fish: Working in batches to avoid crowding, dip each floured fish piece into the batter to fully coat, let excess drip off, then carefully lower into hot oil. Fry until golden and cooked through, 3–4 minutes per side depending on thickness — internal temperature about 145°F (63°C). Drain on a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if needed.
7. Warm tortillas: While final batch fries, warm corn tortillas on a hot comal or skillet for about 30–45 seconds per side, or keep wrapped in a clean towel in a low oven until ready.
8. Assemble tacos: Place a small handful (about 3/4 cup / 45–60 g) of lime-dressed cabbage onto each warm tortilla, top with a piece of fried fish, a spoonful of pico de gallo, and a drizzle of creamy white sauce. Garnish with extra chopped cilantro and serve with lime wedges.
9. Serve: Offer additional hot sauce and lime wedges at the table. Leftover fried fish is best eaten the same day; reheat briefly in a hot oven to keep it crisp.