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Crispy Beer Battered Baja Fish Tacos with Creamy Cilantro Sauce
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Crispy beer battered fish tacos are a classic! This easy recipe makes golden brown, crunchy fish wrapped in warm tortillas and topped with a creamy herby cilantro sauce and a squeeze of fresh lime juice. Learn the best beer for battering fish and how to make restaurant-style Baja tacos at home.
This battered style of fish taco originated in the Baja California region of Mexico, (specifically in the coastal towns of Ensenada and San Felipe). Sometimes something simple, done well, is best. I serve the recipe using halibut but feel free to switch it up and use this same method with your other favorite fish from cod or snapper to mahi mahi or even salmon! I don’t just reserve this recipe for taco Tuesdays – these baja-style tacos (beer battered in a similar style to this fish and chips recipe) and served with cabbage and creamy sauce are too good. If you prefer a pan-seared fish I recommend this fish taco recipe with cilantro lime yogurt sauce.
Table of contents
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.
- Beer – I find using a lighter Mexican-style lager beer works best for this recipe! The beer flavors the batter while also adding the fizz. You don’t want anything with too many overpowering flavors. Look for something like Tecate or Modelo.
- 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 for the best texture.
- Pico de gallo – Pico is a mild salsa made with tomatoes, jalapeño, onion, cilantro and lime juice that makes for the perfect topping on the fish tacos. I prefer to make my own easy pico de gallo, though you can easily use store-bought.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Beer Battered Fish Tacos (Step-by-Step)
For the beer battered fish:
- 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.
- Heat oil. 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. 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 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.
To make the herb yogurt sauce:
- 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:
- 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.
- 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
Swaps and substitutions for battered fish tacos
- If you want to skip the batter and opt for a healthier and gluten-free option then check out this alternative for pan-seared 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 for a lighter take. If you prefer a more traditional fish taco sauce recipe try this one here.
What is the best fish for Baja fish tacos?
- Halibut
- Cod
- Mahi mahi
- Snapper
Other Recipes to Try
If you enjoy these beer battered fish tacos, I recommend checking out some of these recipes for more taco night inspiration:
FAQ – Frequently Asked Questions
Mild, flakey fish like halibut, cod, mahi mahi or snapper.
Light Mexican lagers (e.g., Corona, Modelo, Dos Equis) are traditional, but you can also use pilsners or even sparkling water for the perfect crispiness!
Heat oil to roughly 350 °F (180 °C). I recommend buying an infrared thermometer to easily check the temperature.
Serve with a homemade mezcal margarita or cervesa like Modelo or Tecate.
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Beer Battered Baja Fish Tacos with Creamy Cilantro Sauce
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Ingredients:
For the beer battered fish:
- 1 pound halibut, or other white fish of choice like cod
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon chili powder
- 1½ cups light Mexican lager beer
- Vegetable oil, as needed, for frying
For herb the creamy cilantro sauce:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 2 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
For serving:
- 8 small flour tortillas, warmed
- 2 cups shredded green 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 the creamy cilantro sauce:
- Stir all ingredients together until completely combined. Whisk with 1 tablespoon (15g) of water to thin the sauce slightly. 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 creamy cilantro 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.
Notes:
Nutrition:
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Best fish tacos I’ve ever had
Love to hear it!
Run don’t walk to the store to get the ingredients for this recipe! I’ve made these baja fish tacos twice in the last month. It’s a crowd pleaser and great for a summer night dinner. The cilantro crema is so good on teh tacos, plus you can use the left overs for taco bowls or as a salad dressing.
Love that you found this recipe so versatile! Thanks so much for sharing!!