Baja Fried Fish Tacos, a San Diego Surfers Delight!

READY IN: 30mins
Recipe by looneytunesfan

WOW! Do we love these fish tacos, and there are so many variations. This is one of my favorites and most authentic. Or, Think fresh grilled mahi-mahi slipped inside a thick warm corn tortilla and topped with thinly sliced cabbage, drizzled with lime juice and a splash of creme fresh. YUMMY!

Top Review by Besony

Very good! I'm not handy with anything fried, but these came out rather well! I substituted sour cream in place of the mayo, and added a chopped up chipotle in adobo for added heat and some lime juice as well for a citrus tang. The whole family enjoyed! Thanks :)

Ingredients Nutrition


  1. In a bowl, whisk beer, flour and salt, blending well.
  2. Rinse fish and pat dry.
  3. Cut into six oblong pieces.
  4. In a deep skillet, heat about one inch of oil to 360°F
  5. Coat fish pieces in beer batter and drain briefly.
  6. Slide coated fish into oil.
  7. Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
  8. Mix mayonnaise with a little water to thin, and add the mined garlic.
  9. To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

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