Beer Battered Baja Fish Tacos with Herb Yogurt Sauce

Fish tacos are one of my favorite meals, especially when they’re freshly battered and fried then served with herb yogurt sauce, pico de gallo, shredded cabbage and warmed flour tortillas.

I don’t just reserve this recipe for taco Tuesdays – these baja-style tacos (beer battered and served with cabbage and creamy sauce originating in Baja, Mexico) are too good.

Beer Battered Baja Fish Tacos with Herb Yogurt Sauce

Key Ingredients in This Recipe

• Halibut – Pacific halibut is a versatile, flakey, mild-flavored white fish that is also a sustainable choice. Most of the Pacific halibut comes from Alaska and is in season from March through November. The fish has a very nutritious diet, which yields lean and protein rich meat that is also low in cholesterol. Since it has such a mild flavor, it is a good fish for people who aren’t as prone to liking seafood. To switch it up, use this same method with your other favorite fish!
• Beer – I recommend using a lighter beer like a lager in this recipe. The beer flavors the batter while also adding the fizz. You don’t want anything with too many overpowering flavors. 
• Green cabbage – The cabbage adds a nice crunch to this taco. It can be substituted with purple cabbage or another green, like chopped romaine. I recommend using a mandolin to thinly shave the cabbage.

How to Make Beer Battered Fish Tacos

For the beer battered fish:

1. Bake the beer batter. Slice the halibut into 8 equal filets. In a large mixing bowl whisk together the flour, salt, pepper, cayenne and paprika. Slowly add the beer while whisking until a batter forms.
2. Heat oil. In a heavy-bottomed saucepan or deep fryer add enough oil to fill 2-inches of the pan. Heat oil to 350ºF.
3. Dip the fish in the batter. Dip the fish in the batter so that it is entirely coated. Let the excess batter drip from the fish before adding it to the oil.
4. Fry the fish. Fry until golden brown on both sides, about 5 minutes then use tons to remove to a paper towel lined plate to drain.

For herb yogurt sauce:

1. Make the sauce. Stir all ingredients together until completely combined. Refrigerate until ready to use. The sauce can be made up to a day ahead of time

For serving:

1. Add cabbage to tortillas. Divide shredded cabbage among tortillas and spread a spoonful of the herb yogurt sauce on top followed by a slice of the fried fish.
2. Assemble and serve. Add pico de gallo on top and serve with hot sauce and limes on the side. Serve immediately.

Tips and Tricks for This Recipe

• If you want to skip the batter and opt for a healthier and gluten-free option then check out this alternative for baked fish tacos here.
• When it comes to eating fried foods sometimes you have to compromise – in this case I swapped the mayonnaise and sour cream for the sauce with Greek yogurt.
• Serve with a homemade mezcal margarita.

Other Recipes to Try

If you enjoy this fried fish taco recipe, I recommend checking out some of these:

• Baja Fish Ceviche Tostada
• Southern Blackened Catfish Tacos
• Fish Tacos with Cilantro Lime Sauce

Beer Battered Baja Fish Tacos with Herb Yogurt Sauce

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the beer battered fish:

• 1 pound halibut, or other white fish of choice
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon paprika
• 1½ cups Mexican beer
• Vegetable oil, as needed, for frying

For herb the yogurt sauce:

• 1 cup Greek yogurt
• 2 tablespoons freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tablespoon chopped cilantro
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• ¼ teaspoon dried dill
• ¼ teaspoon cayenne pepper

For serving:

• Flour tortillas, warmed
• 3 cups shredded cabbage
• 1½ cups pico de gallo
• Hot sauce of choice, I use Tapatio
• Lime wedges

Instructions:

For the beer battered fish:

• Slice the halibut into 8 equal filets. In a large mixing bowl whisk together the flour, salt, pepper, cayenne and paprika. Slowly add the beer while whisking until a batter forms.
• In a heavy-bottomed saucepan or deep fryer add enough oil to fill 2-inches of the pan. Heat oil to 350ºF (180ºC).
• Dip the fish in the batter so that it is entirely coated. Let the excess batter drip from the fish before adding it to the oil.
• Fry until golden brown on both sides, about 5 minutes then use tons to remove to a paper towel lined plate to drain.

For herb yogurt sauce:

• Stir all ingredients together until completely combined. Refrigerate until ready to use. The sauce can be made up to a day ahead of time

For serving:

• Divide shredded cabbage among tortillas and spread a spoonful of the herb yogurt sauce on top followed by a slice of the fried fish.
• Add pico de gallo on top and serve with hot sauce and limes on the side. Serve immediately.

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