Baja Fish Tacos

Total Time:
32 min
Prep:
20 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • White Sauce:
  • 1 cup mayonnaise
  • 1/4 cup milk
  • 4 tablespoons lemon juice
  • 1 teaspoon garlic salt
  • Fish Tacos:
  • Oil
  • 2 packages Tempura Batter Mix
  • 1 can beer
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 24 ounces boneless cod, cut into 2-inch pieces
  • 6 corn tortillas
  • 2 cups shredded cabbage
  • 2 limes
Directions
For the sauce:

Mix all ingredients together and set aside.

Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.

Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.

Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.

Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    I went to fishermans market and grill. I loved the fish tacos, they were FANTASTIC!!!!!
    I made this meal for my family and it came out great. They absolutely loved it. Thanks for the awesome recipe!!
    I made this for me and my dad, and it was fantastic!!! Definitely serve with some salsa and extra limes!! Thanks so much for the recipe!!
    This was really good, I seasoned the cabbage with Mirin, lime and toasted sesame oil, added Adobe to the mayo and didn't add the milk since we were out. I added mexican chili powder to season the fish and the batter and didn't have to coat the fish with dry mix prior to dipping. LOVED IT!
    I haven't had fish tacos this good since I left California 3 years ago! I didn't have any tempura batter so I substituted it with panko breadcrumbs instead and I cut the recipe in 1/2 since only my husband and I were going to eat it. I also added a hint of cayenne to spice up the sauce. We we each had 3 tacos and it was absolutely delicious! This will definitely be something I make on a monthly basis : The mayo by itself isn't phenomonal but when you combine everything together it's pretty darn good! Highly recommended you try this....
    The fish was crisp and delicious and the sauce was outstanding.
    I made the sauce a bit different, as I don't ever keep mayo in my house. I used one container of plain greek yogurt and it turned out really really good! As for the fish...I don't eat fried food, so it was pan seared and served in a homemade corn tortilla-yum!
    The taste was okay. Baja fish tacos are NOT made with mayonnaise so the name is deceiving. It was a so so good fish taco. Somewhat ruined by the sauce.
    Let me just say for the white sauce, I have turned many non fish tacos lovers into die hard fans. It's delicious. If you take anything out of this receipe, let it be this!!!
    My husband and I really enjoyed this. I like things a little spicy so I added a little chipotle in adobo sauce to my sauce and it was great too.
    Love these! Made them for Super Bowl last year and I was amazed how these rival restaurant-style fried fish tacos! I did add some ice to the batter, as usually recommended when using tempura powder to fry, as it's supposed to make it extra crispy. You can also use this same batter to do baja-style fried shrimp tacos with great results! The white sauce is wonderful - you could probably use lime and lemon interchangeably in this recipe if that appealed to you. I served this with fresh pico de gallo and tapatio on the side along with the lime wedges. Thanks for a keeper!
    I made this recipe tonight for me and my 4 year old granddaughter and they were FANTASTIC! I did make a few changes not in the recipe for the fish or sauce I just added a few of my own touches.
     
     To the sauce I added about a tbs of fresh chopped cilantro and a couple of dashes of lousianna hot sauce.
     
     I will definately make these for my fiance when he comes home.
    I made the tacos look like the picture. Wow! What a great meal. That sauce was amazing and sooo simple. I didn't think it was anything special just tasting it. But when I put it on the tacos it was sensational. made everything come alive. I use it to make great Cole Slaw. Next on my agenda is on a hamburger. One day I am going to eat at that Fisherman's Market & Grill and I'm sure you know what I'm going to order. :) I saw their menu online and they have shrimp tacos too. Go to fishermans dot com and check out their menu.
    My family doesn't like fish that much but I can always get them to eat this dish!
    These tacos are the best at the resturant and at home.....Me an my fiance love when chef Ozzy and Ruben prepare our food...Try the Ozzy special it will get your mouth excited .
    I love Baja Fish Tacos,but didn't have any fish so I used frozen Gortons Fish Tendors and my family loved them,That says alot because my wife dosen't like fish.She especially loved the sauce.
    I did this recipe almost similar to Rhonda of Murrieta in that I used the same tyoe of mayo, but for the fish I took Trader Joe's marinated Mahi-Mahi and grilled them on the BBQ. I made the sauce and I decided to add a few shakes of Chipotle Tabasco (approx. 1/8 tsp?) for a little zest (perfect!). I also made my own Pico de Gallo which consisted of onion, Mancini roasted jalapeno peppers, fresh cilantro and roma tomatoes - all of which were diced up, added some salt and garlic powder and then let it sit in the frig for a little while before serving. It all turned out so awesome that I will definitely make this again! My guests were extremely impressed!! I may even try Trader Joe's chimchurri salmon as another variation.
    I actually grill or pan saute the fish (it is healthier that way) and I make the white sauce with light or fat free mayo. I add pico de gallo on top. It still tastes great and you don't have to feel guilty eating it.
    does anyone have a suggestion of what i could use instead of the beer for the batter part? we dont drink so i don't have beer in the house.
     
    This was sooooooo Yummy!!! I made some pico de gallo w/ jalepino to add on top. I cant wait to make this for friends and family! Oh, and I used Tilapia instead of cod. Perfect dinner!
    I take a very quick weekday shortcut and buy panko-battered fish in the frozen section. But this is the combo I use every week when we have fish tacos. The sauce is so easy, tangy and delicious and it's easy to adjust the spice level thanks to the garlic salt. The fresh shredded cabbage is a perfect contrast to the fried fish and sauce. Delicious! Love it!
    This recipe was great!! Here's a couple ideas for you to make the recipe even better...#1 Add some Old Bay seasoning to the tempura batter mix. #2 finely chop a jalapeno and add it to the white sauce #3 Set the sauce in the refrigerator while you prepare your fish so all of the flavors come together. #4 prepare a pico de gallo to eat with the tacos #5 use a wheat beer. If you do all of these things you will have a restaurant quality meal that your guest or family are sure to love.
    These tacos are the best! I have made them several times.
     I have a couple of extra tips.
     A mexican blend shredded cheese and pico de gallo are great toppers.
     For the beer batter, if you substitute a sparkling water instead of still water, the batter will turn out a lot nicer. I tried this the last time I made these and the difference was huge and delicious. Enjoy!
    We love fish tacos, so thought we would try out this recipe. I figured the fish and batter itself seemed pretty basic...but the sauce sounded odd. After I made the sauce, tried it alone and thought "yuk" and didn't think it would be any good. Suprisingly the sauce with the combination of the fish and cabbage and corn tortillas was awesome! My kids loved it so much they begged me to make it again the next day. I agree that spicing up the sauce a little might make it even better and a little cilantro would be great to add.
    I made this for my family and they loved it! I added cilnatro to the white sauce and used catfish instead of cod. This is a great recipe! Reminds me of the fish tacos we ate while in Mexico!
    THIS IS EXCELLANT
    The white sauce made the dish! I've also used it on grilled fish tacos with a simple southwestern slaw -- very good!
    very easy to make and great taste, it made my husband like fish.
    Fish tacos are one of my fav. meals. This was a pretty good recipe, not my favorite, but definitely good.
    Although this recipe was very good I think it could use a little more spice. I thought the sauce was very good though and I would definitely make that again.
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    Recipe courtesy of Food Network Kitchen