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Baja-Style Fish Tacos With Shredded Cabbage Slaw – Recipe

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I found this Baja-Style Fish Tacos recipe by Adrianna Adarme and just had to share it with you.  It’s easy to make, and it can bring a ray of Baja sun and flavor to your home, wherever in the world you are!

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Baja-Style Fish Tacos With Shredded Cabbage Slaw

Battered fish:
1 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon fresh or dried Mexican oregano
3/4 teaspoon salt
1/2 teaspoon onion powder
1 cup beer
1 large egg
1 pound cod fillet, cut into 3- x 1-inch strips
Flour tortillas
Mexican crema (optional)
Limes (optional)

Cabbage slaw:
2 cups shredded cabbage (about 3 ounces)
1/2 jalapeño, thinly sliced
3 radishes, diced
1 teaspoon apple cider vinegar
1 teaspoon fresh or dried Mexican oregano
3 limes

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1. In a medium bowl, mix together the cabbage, jalapeño, radishes, vinegar, Mexican oregano and the juice from three limes. Salt and pepper to taste. Set aside.

2. Preheat the oven to 250˚Fahrenheit (121ºC). Wrap the tortillas in foil and transfer to the oven to warm.

3. Heat two inches of oil in a 10-inch heavy pot or a cast iron skillet over moderately high heat until the thermometer registers 360˚F.

Note: You could skip the thermometer and test the oil by dropping a bit of batter into the oil — you’ll know it’s ready when it sizzles and lightly browns the batter. If you’re going the non-thermometer route, just be sure to adjust the heat of the oil as you go, being sure the oil isn’t too hot.

4. Combine the flour, ground mustard, Mexican oregano, salt and onion powder in a medium bowl. In a measuring cup or small bowl, measure out the beer; add the egg and beat until combined. Allow the bubbles from the beer to subside and then add the beer mixture all at once to the dry ingredients. Mix until just combined; a few small-to-medium lumps are fine.

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5. Using a fork or a skewer as an aide, dip the fish into the batter, coating it evenly and allowing the excess to drip back into the bowl. Transfer the battered fish to the hot oil and cook for 2-3 minutes on each side until lightly golden brown; transfer to a bed of paper towels to drain. If the fish is cooking too fast, the oil is too hot. Adjust and repeat the process until all of the fish is fried.

6. To serve, split the fried fish between tortillas. Top with the cabbage slaw, a few dollops of Mexican crema and a side of lime wedges. Serve immediately.

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All photos by Adrianna Adarme.

Adrianna Adarme is a recipe blogger and content producer living in Los Angeles. She writes the blog A Cozy Kitchen, where she shares comforting, easy, everyday recipes from her kitchen.

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