Baja-Style Fish Tacos

Tacos de Pescado en Estilo de Baja


Preparation info

  • Difficulty


  • Serves


Appears in

Dos Caminos Mexican Street Food

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

  • About

Fish tacos are another Baja treat sold in stands at fish markets, where nice, large pieces of cod are fried to order and put into steaming hot tortillas. Then you go over to the salsa bar to put on your mayonnaise, cabbage, and salsa; sit or lean at the counter and enjoy them with an icy bottle of Tecate beer while you watch the sunset.


  • Mayonnaise Sauce (recipe below, right)
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon garlic powder
  • teaspoons salt, divided
  • 1 cup ice cold Mexican beer, such as Tecate
  • pounds boneless cod, cut into 2-inch pieces
  • 6 (4-inch) corn tortillas, warmed
  • 2 cups shredded white cabbage
  • 2 limes


  1. Make the Mayonnaise Sauce.
  2. Fill a deep fat fryer or deep pot halfway with oil and heat until it measures 375°F on an instant-read thermometer.
  3. In a bowl, sift together the flour, cornstarch, garlic powder, and ½ teaspoon of salt; whisk in the beer.
  4. Sprinkle the cod with the remaining salt, dip the pieces into the prepared batter, letting any extra batter fall back into the bowl, and deep-fry them in batches, if necessary, until golden brown and cooked through, about 4 minutes. Blot on paper towels. Divide the pieces among the warm tortillas, drizzle with the mayonnaise sauce, top with a little shredded cabbage and a squeeze of lime to taste, and serve.

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