Recipe courtesy of Liz Pudwill

Baja's Fish Tacos

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  • Level: Intermediate
  • Yield: 4 to 6 tacos
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Vegetable oil, for frying

1 red salmon fillet, skinned, boned, and cut into 2-inch strips

Beer Batter, recipe follows


4 to 6 flour tortillas

1 cup shredded cabbage

Chipotle Mayonnaise, recipe follows

Tomatillo Salsa, recipe follows

Beer batter:

3/4 cup white flour

Dash yellow mustard

Beer to make batter consistency of pancake batter

Chipotle mayonnaise:

1/2 cup mayonnaise

2 tablespoons milk

1 or 2 smoked, canned chipotle chiles

Tomatillo salsa:

1 cup chopped canned or fresh tomatillo

1/4 cup chopped canned or fresh jalapeno peppers

1/4 cup diced onion

1/4 cup chopped cilantro leaves

1/4 cup canned green chiles


  1. Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste.
  2. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.

Beer batter:

  1. Stir together until incorporated.

Tomatillo salsa:

  1. Put ingredients in a bowl and mix.
  2. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

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