Bring taco Tuesday to a whole new level with this beer-battered fish taco recipe that is served up with cabbage, salsa, and chipotle mayonnaise. Subscribe ► https://bit.ly/2zBklap
These classic tacos originated in the Baja region of Mexico and are commonly grilled up or fried and served with a spicy sauce and cabbage. There are obviously some variations with toppings and type of fish dependent upon the exact region of the Baja you are in. Regardless, they are delicious and incredibly easy to make.
If you get the opportunity to travel to the Baja of Mexico or even very Southern California, I recommend you picking up some of these tasty traditions!
Ingredients for this recipe:
For the Mayonnaise:
• 1 cup mayonnaise
• 1 garlic clove
• 1 chipotle pepper in adobo sauce
• juice of 1 lime
For the Tacos:
• 8 seeded and medium diced Roma tomatoes
• 1 peeled and small diced sweet onion
• ¼ cup chopped fresh cilantro
• juice of 1 lemon
• ¼ head of green or red cabbage, cored and thinly sliced
• 2 pounds fresh halibut cut into smaller fillets
• 1 cup cornstarch
• 1 cup all-purpose flour
• 12 ounces Mexican beer
• 16 corn tortillas, heated
• sea salt and pepper to taste
• oil for cooking
Serves 16
Prep Time: 20 minutes
Cook Time: 10 minutes
Procedures:
1. Mayonnaise: Add the mayo, garlic, chipotle pepper, and lime juice to a food processor and process on high speed until smooth. Set aside in the refrigerator and keep cool.
2. Preheat oil into a medium-size saucepot and heat until it reaches 350° and holds that temperature. There should be enough oil to fill up about 4” into the pot.
3. In a large bowl whisk together the cornstarch, flour, beer and salt, and pepper until combined.
4. Dip the fish one at a time into the batter completely coating it and add it to the hot oil and cook for 5-6 minutes or until browned and cooked throughout.
5. Fry the fish into batches so as to not overcrowd and drain on a paper towel to get rid of any excess oil.
6. To Plate: place some of the fried fish on a double later of heated corn tortillas and top off with sliced cabbage, salsa, and chipotle mayonnaise and serve.
Chef Notes:
Make-Ahead: These fish tacos are meant to be eaten right away but you can keep the fish warm on a sheet tray lined with a rack in the oven at 250°. You can also prep all of the toppings, salsa, and sauce up to 1 day ahead of time.
How to Reheat: Place the desired amount of fish onto a sheet tray lined with parchment paper and bake in the oven at 350° for 6-8 minutes or until hit.
How to Store: Place the cooked fish in a container with a lid and keep it in the refrigerator for up to 2 days. The fish will not freeze well if they are battered and fried. All of the toppings will last up to 3 days covered in the refrigerator.
Mayonnaise is similar to crema accept crema has a higher acidity amount since it has more buttermilk fat in it. It’s delicious and much thinner than mayonnaise but both will work well.
I like to use sunflower oil when frying the fish, but you can use whatever you’d like.
The battered fish will unfortunately not cook in an air-fryer or oven.
There will be plenty of leftover salsa for you to eat with chips or serve with another recipe.
Please feel free to use either green or red cabbage or a combination of both.
The batter will look very similar to a tempura batter.
You will be able to fry 5-7 battered fillets of fish at a time.
#fishtacos #tacos
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38 Comments
Found some nice halibut and made Baja fish tacos tonight. Great!! Good quality fish helps. Batter works great. I did sub in potato starch ; had some on hand and I wanted to use it. Also cut batter proportions in half; only needed 4 tacos for 2 people, so that was still plenty of batter. Cooking in corn oil; 350° start and upped the flame at the end. The batter was very light, while still being substantial. Not oily! Will be making these again!
Can you make it without fish? Thank you
Omg you had my head spinning with the different ways for the mayo and salsa lol ! Looks delicious. I’ve been looking for a recipe like this.
Looks amazing 😋
Your beignet recipe was the best. Can't wait to try these tacos!
Hi Billy You took me back in time when I visited Ensenada, Mexico at a fish market- ate fish tacos. It was amazing. This is how they prepared it. I am going to make this. Thanks for the step by step instructions. I like that fact the prep time is short and sweet. Thx. Stay safe Alex
Hi Billy You took me back in time when I traveled to Ensenada, Mexico and ate fish tacos. It was amazing. This is how they prepared it. I am going to make this. Thanks for the step by step instructions. I like that fact the prep time is short and sweet. I love Mexican food. Thx. Stay safe Alex
Going on the menu for next week, thanks for sharing!
Made this 100% to recipe for family. Kids (in their 40s) said it was best fish tacos ever and went on to say was best meal ever. We’re all a bunch of fussy gourmets, this is huge. Hah! Just wait til I wow them with another Billy dish. Not sure which I’ll do next but love having a go-to site that inspires new dishes. Love that I can make anything Billy teaches. Billy you’ve changed this grandmother’s world! Gonna blow those kids and grandkids away. Thanks buddy. Love being your commi.
More lation recipes, Please😀
I'm fixing this tonight for sure! Thank you!
Love It I will make my homemade corn tortillas for this fish taco recipe thank you Mr. P God Bless 🙏
Hey, what an informative and easy to follow video! I'm going to try these out today. Thanks for sharing.
Try to use mustard on the batter and fry the fish on pork Lard, this is the way we make it here in baja
this is one of the better recipes out there. No idea why he doesn't have a gazillion likes. This recipe is really good.
Why do people always heat up the tortilla on the gas flame? I don't have gas! Mine always stick to the pan.
Good recipe but that cabbage needs some flavour. Will improvise this.
Why don't all this YouTube's invest in a citrus press instead of using their hand?
I don’t have a beer
Small diced cucumber would be good in that onion tomato mix😁
Damn this looks easy I’m doing this all winter until the taco trucks open again
Looks delish Chef! I'll have to try this recipe next time I get my hands on some fish. Thank you!
You could put all the worlds food on one table and Mexican food on another and most people would leap over the table to get at the Mexican food.
You had me at the chipotle mayo. That looks really good!
We made these tacos last night!!
Everyone loved them. ♥️
Use Iceburge lettuce instead of cabbage. Use lime instead of lemon juice.
We are spoiled here in San Diego with fish tacos, but sometimes you just want to make your own..I like this recipe as well as a grilled fish taco receipe as well…yumm, now im hungry
Great recipe. Good looking tacos. In re: pico…remember that jalapeños and serranos (any pepper) aren't just for heat (although its obviously there), they also add a flavor element. For me, the totality of the flavors in a pico for example require that flavor element in addition to the heat.
I made fish tacos last night, your recipe is pretty similar to mine. I usually add an avocado to my chipotle mayo plus just a little bit of vinegar.
dude i don't want to see your face right next to the camera! it's like you are right in my face and your breath stinketh!
Super
Baja ?? Where’s the Baja seasoning?
Looks good!
I made these tonight.l, but with cod cooked in parmesan garlic butter. I didn't have time to batter the fish. It was delicious and the sauce is amazing. Thanks for sharing.
If you want to step up that batter, add in some plain yellow mustard and a little chicken bullion. Sounds weird but it works. Straight from one of the most popular fish taco recipes from Ensenada.
Love the recipe and how you explained everything
We'd fight over eating the heart of a cabbage as kids. We all eat it and don't find it bitter, but crunchy and satisfying.
I don't use the jalapeno in pico for spice, fresh jalepeno adds that green pepper flavor that puts it over the top. For fish tacos I also put in the same amount of mango as tomato. It just adds that little bit extra to contrast the savory flavors in the rest of the taco. Also, before I batter the fish, I toss some McCormick's taco seasoning on it. It adds an awesome flavor under the batter.