Use your catch-of-the-day to make this easy & delicious Baja Fresh Fish Tacos recipe accompanied by Baja Fresh fish taco sauce…

I can picture it now. Snowbirds in Florida reeling in their catch of the day, enjoying the sun and the salty air. They’re looking forward to cooking their fresh fish for dinner… but what twist can they put on it today?

Then they remember the Baja fish tacos they had during their camping trip to Southern California and Baja California last year. They start to crave that beer-battered fish with cabbage and a creamy white sauce wrapped in a warm corn tortilla.

Yep! Baja fish tacos are on the menu tonight!

But how do you make homemade Baja fish tacos that will turn out great? Well, you can copy the restaurant known for Baja-style fish tacos: Baja Fresh Mexican Grill!

This simple recipe will definitely be one to add to your camping recipe box!

What Type of Fish Does Baja Fresh Use?

Baja Fresh is best known for its grilled shrimp tacos and wahoo tacos, particularly the Crispy Wahoo Taco. Baja-style fish tacos traditionally use beer batter, so our recipe mimics the Crispy Wahoo Taco.

As you probably guessed, the wahoo taco is made with wild-caught wahoo fish. However, you can make this recipe with any white fish. Many people like to use cod or mahi mahi, as they are both firm white fish but also flaky white fish.

But again, you can use any white fish. Your catch of the day will work well!

Baja Fresh Fish Taco Sauce Recipe

You can’t have Baja Fresh fish tacos without their fish sauce! Here is the simple recipe:

Combine all ingredients in a small mixing bowl:

1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp adobo sauce from canned chipotle peppers in adobo sauce
1 large garlic clove, grated or finely chopped
1 lime’s juice

Some Quick Cooking Tips

Here are some quick tips to help you make an amazing taco with our Baja fish tacos recipe!

While homemade pico de gallo is ideal, fresh pico de gallo from the grocery store works just fine.
You will never see flour tortillas used in the Baja peninsula! But if that’s all you have, then go for it.
If you have a deep pan, you can use enough oil to cover the fish completely and fry it all at once (about 3-4 minutes) instead of flipping it.
If you don’t have the time or desire to make the Baja Fresh fish taco sauce, you can substitute it for another Baja creamy sauce, creamy chipotle sauce, or Mexican crema.

Recipe Card

Baja Fresh Fish Tacos

5 from 2 votes

Recipe by Camping Food Recipes Course: MainCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1-1/2 lbs 1-1/2 white fish (i.e., cod)
vegetable oil, for frying
1 cup 1 all purpose flour
1 tsp 1 salt
1/2 tsp 1/2 ground black pepper
Cayenne Pepper or Chipotle Pepper, to taste (optional)
1 cup 1 beer
12 12 soft corn tortillas
Baja Fresh Fish Taco Sauce
cabbage, finely shredded
pico de gallo
fresh chopped cilantro
lime wedges or lime juice

Directions

Cut fish into 1-inch wide x 4-inch long strips. Set aside.
Mix the flour, salt, and pepper in a small or medium bowl. Gradually whisk the beer in until the batter is smooth. Set aside.
In a medium skillet or Dutch oven over medium heat, heat about 1/2″ of oil until your wooden spoon or an edge of a corn tortilla sizzles when dipped into the oil. If it starts to spit or sizzle aggressively, lower the heat. Maintain a steady sizzle.
Dip the fish strips in the beer batter, coating both sides. Let excess batter drip off, the gently lower into the hot oil. Do not overcrowd the pan; cook in batches as necessary.
Fry each side until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels.
In a dry skillet, warm and slightly char corn tortillas.
To serve, smear a generous amount of Baja Fresh fish taco sauce onto each tortilla and top with 1 or 2 pieces of fish, cabbage, pico de Gallo, and cilantro. Finish it off with a squeeze of lime juice.