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Baja Fried Fish Tacos

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Scott Phillips

Servings: 6

A creamy lime-chipotle sauce gives these crispy tacos a bit of smoky heat. Radishes and cabbage are common garnishes on many Mexican foods and add a nice, fresh crunch. A mild fish like tilapia is the perfect vehicle for a beer batter.


  • 1 cup mayonnaise
  • 3 Tbs. minced canned chipotle chile in adobo sauce
  • 2 Tbs. fresh lime juice
  • Kosher salt
  • 4 cups thinly sliced green cabbage
  • 1/2 cup thinly sliced white onion
  • 4 radishes, cut into thin matchsticks
  • 2 Tbs. chopped fresh cilantro
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 1 cup Mexican lager, such as Dos Equis
  • 1 lb. tilapia fillets, cut into 5×1-inch strips
  • 7 cups vegetable oil (or as needed for frying)
  • 12 6-inch corn tortillas
  • Lime wedges, for serving

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 360
      Fat (g): 41
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 22
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 55
      Sodium (mg): 680
      Carbohydrates (g): 46
      Fiber (g): 4
      Protein (g): 20


  • Whisk the mayonnaise, chipotle, lime juice, and 1/4 tsp. salt in a small bowl.
  • Put the cabbage, onion, radishes, and cilantro in a medium bowl and stir in 1/4 cup of the sauce. Set the remaining sauce and the slaw aside.
  • Stir together 4-1/2 oz. (1 cup) of the flour, the beer, and 1 tsp. salt in another medium bowl. Let stand 15 minutes.
  • Toss the fish with 1/2 tsp. salt in a medium bowl. Put the remaining 2-1/4 oz. (1/2 cup) flour in a shallow bowl.
  • Pour the oil into an 8-inch-wide, 4-quart pot to a depth of 2 inches. Clip a deep-fry thermometer to the pot, and heat over medium heat to 375°F.
  • Meanwhile, heat a griddle or heavy-duty 12-inch skillet over medium heat until hot. Working in batches, heat the tortillas in a single layer, turning once, until soft with light brown spots. Stack in a cloth-lined basket or plate and wrap to keep warm.
  • Working with a few pieces at a time, dredge the fish in the flour, shaking off the excess. Coat the fish in the batter and add to the oil. Fry, turning as necessary, until golden and just cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining fish, adjusting the heat as necessary to maintain the oil temperature.
  • Put a piece of fish in each tortilla, and top with some of the slaw and a drizzle of the sauce. Serve with the lime wedges.


Rate or Review


  • User avater
    Onymous | 04/29/2015

    Yes, yes, so much yes. I would eat this every night if I could. I made a huge batch to serve about 14 people and by the time I was done frying the fish, it was all eaten! I ended up having to make a bunch more but it was very much worth it. Another 5-star recipe!

  • SOCKYLEE | 10/16/2014

    This is an easy recipe and the results are fantastic! I do not use mayonnaise so substituted creme fraiche instead and WOW!!! Everyone loved it! It was much lighter and definitely a winner. I have already made it twice :)

  • User avater
    Pielove | 08/17/2014

    Great, kid-friendly party food. We had a fish taco party (if you're going to fry, might as well) and everyone loved both this and the Yucatecan grilled tacos. I agree with previous comment about using half yogurt to lighten dressing-- great idea.

  • user-2514899 | 07/10/2014

    I made this with cod and red snapper. It was simple to make with great flavours. I lightened the sauce by using half yogurt, and the chipotle was a nice contrast to the mild fish. I used the side burner of my barbeque to cook the fish, and warmed the tortillas on the grill. The family loved eating them right out of the pan. Definitely making them again!

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