Baja Fish Tacos

While fish dishes with tomatoes, olives, and capers are emblematic of the Veracruz coast, these battered fried tacos are typical of the Baja peninsula. A little shredded cabbage mixed with chipotle mayonnaise adds just the right crunch and spice.
  • Yield: Makes about 20 tacos; serves 6
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For the batter:

1 cup all-purpose flour

1 teaspoon salt

1 cup (8 ounces) beer

For the fish:

3 to 4 cups vegetable oil for frying

1 pound tilapia, cod, or other white fish fillets

1/2 teaspoon salt

1 cup flour


Warm corn tortillas

Some Lime-Chipotle Mayonnaise, recipe follows, mixed with shredded cabbage

Serving suggestion: serve the rest of the mayonnaise on the side along with lime wedges

Lime-Chipotle Mayonnaise:

1 cup mayonnaise

3 tablespoons chipotles en adobo, finely chopped, including the sauce

1 tablespoon lime juice


  1. Make the batter:
  2. Whisk together the batter ingredients and let stand for 15 minutes.
  3. Cook the fish:
  4. Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 375 degrees F. 
  5. While the oil is heating, cut the fish into 1/2- by 4-inch strips and toss with the salt. Place the flour in a wide, shallow bowl. Dredge the fish in the flour, then in the batter, and fry a few pieces at a time, until the batter is golden and the fish is just cooked through, 3 to 4 minutes. Transfer the fish to a paper-towel-lined plate to drain. 
  6. Make tacos with the accompaniments. 

Lime-Chipotle Mayonnaise:

  1. Mix together all the ingredients.
  2. If you'd like to thin the sauce for drizzling, add a little water to the mixture.

Cook’s Note

If you have a wok for deep-frying, you can use less oil, 2 to 3 cups.