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Baja Fried Fish Tacos

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

Reviews (5 reviews)

  • SoCo18 | 07/20/2017

    Very very good. Eat quickly though because the fish doesn't stay crispy for long!

  • 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!

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