Baja-Style Fish Tacos

This recipe for Baja-style fish tacos is made with beer-battered cod, a creamy coleslaw, salsa fresca, and Mexican cheese. You can make the salsa ahead.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 423 Calories

Ingredients

• 2 cups vegetable oil for frying
• 24 (6 inch) corn tortillas
• 1 small onion, diced
• 2 cups shredded Mexican cheese blend
• 1 teaspoon Sriracha sauce, or to taste
• 3 cups coleslaw mix
• 2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
• 3 tablespoons ranch dressing
• 1 (9 ounce) box batter mix (such as Shore Lunch®)
• 1 (12 fluid ounce) can or bottle Mexican beer
• 1 pound cod fillets, cut into 2-inch chunks
• 6 medium tomatoes, diced
• 0.5 cup chopped fresh cilantro
• 0.5 teaspoon garlic salt
• 0.5 medium lime, juiced
• 12 lime wedges

Recipe Instructions

Step 1

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.

Step 3

Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.

Step 4

Combine beer and batter mix in a bowl. Dip cod into batter to coat.

Step 5

Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.

Step 6

Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.

Step 7

Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.