Baja Style Fish Taco


With the combination of amazing flavor and a crispy texture, these beer-battered fish tacos are sure to allow you to experience the essence of Baja California.

Prep time:  20 minutes | Cook time: 15 minutes


  • Beer Batter
    • 1 cup all-purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 cup dark Mexican beer (Dos XX Amber, my favorite)
  • Cream Sauce
    • 2/3 cup Mexican crema or light sour cream
    • 1/3 cup light mayonnaise
    • 1 teaspoon grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons water
    • salt and pepper to taste
  • Fish
    • Canola oil, for frying
    • 1 cup all-purpose flour
    • 1 teaspoon salt, plus more for seasoning
    • 2 pounds cod, cut into 1/2-inch strips
    • pepper to taste
  • Remaining ingredients
    • 1 package of Hola Nola Tortillas, White or Whole Wheat
    • 2 cups shredded cabbage
    • Garnish ideas: tomatillo salsa and pickled jalapenos


To prepare beer batter, combine first 3 ingredients in a medium bowl. Gradually whisk in beer. Let batter rest for 15 minutes before using.

To prepare cream sauce, combine crema and mayonnaise in a medium bowl. Whisk in lemon zest, lemon juice and water. Season with salt and pepper.

To prepare fish, place a large skillet over medium heat. Add enough oil to reach depth of 1 inch. Heat oil until deep-fry thermometer registers 350F or when end of a wooden spoon sizzles when inserted into oil.

On a large plate, combine 1 cup flour and 1 teaspoon salt. Season fish with salt and pepper, and coat with flour mixture. Working in batches, dip fish in beer batter, coating on both sides. Fry in hot oil until golden brown, about 5 minutes, flipping halfway through to cook evenly. Transfer to paper towels to drain.

Warm Hola Nola tortillas in a skillet over medium-high heat. Divide fish evenly among tortillas. Top with cream sauce and shredded cabbage. Garnish with tomatillo salsa and pickled jalapenos, if desired.

Number of Servings: 4-6