Baja Fish Tacos

Preparation info

  • Difficulty


  • Serves

    4 to 8

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

The classic fried fish taco that hails from California is simplicity at its best: pristine, firm white fish fried to golden perfection and simply topped with fresh crunchy cabbage and a cold, creamy, spicy sauce. In my opinion, it is only missing one thing ... but not anymore.


  • 8 (6-inch/15-cm) flour or corn tortillas
  • 2 cups (480 ml) canola oil
  • 2 (8-ounce/225-g) white fish fillets (such as halibut or cod), each fillet cut lengthwise into 4 equal pieces
  • Kosher salt and freshly ground black pepper
  • ½ recipe Fish Dredge
  • ½ cup (120 ml) Baja Sauce
  • 3 tablespoons Habanero Sauce
  • Toasted Cumin Slaw
  • 1 cup (110 g) Bacon Bits


Preheat the oven to 300°F (150°C). Wrap the tortillas in aluminum foil and warm in the oven while you fry the fish.

Put the oil in a medium-size, deep sauté pan over medium heat and heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with parchment paper and another one with paper towels.

Season the fish on both sides with salt and pepper. Put the fish dredge in a small baking dish. Dredge the fish pieces in the mixture, pressing it in so that it adheres to all sides. Transfer to the parchment-lined baking sheet. Fry the fish, in batches, until golden brown and just cooked through, about 4 minutes. Remove to the paper towel–lined baking sheet to drain.

Lay the tortillas on a flat surface. Spread 1 tablespoon of the Baja sauce over each one, leaving a 1-inch (2.5-cm) border. Lay a piece of the fish in the center, drizzle with 1 teaspoon of the habanero sauce, top with a large spoonful of the slaw, and sprinkle with some of the bacon bits. Serve immediately.