Baja Fish Tacos Recipe | Yummly

Baja Fish Tacos

ONCE UPON A CHEF(43)
Tina R.: "Soooo good! Added some chili’s and lime juice to…" Read More
18Ingredients
40Minutes
560Calories
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Ingredients

US|METRIC
  • 5 cups red cabbage (or one 10-ounce bag shredded)
  • 3 tablespoons red onion (minced)
  • 1/2 cup chopped cilantro (fresh)
  • 3 tablespoons cider vinegar
  • 1 1/2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 3/4 cup mayonnaise (best quality such as Hellmann's)
  • 2 tablespoons lime juice (from one lime)
  • 3 chipotle chiles in adobo sauce (canned, roughly chopped, plus 1-2 teaspoons sauce, see note below)
  • 1 large garlic clove (roughly chopped)
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup beer
  • 1 1/2 pounds cod (skinless, cut into 1-inch wide x 4-inch long strips)
  • vegetable oil (for frying)
  • 12 soft corn tortillas (6-inch, warmed)
  • lime wedges (for serving)
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    NutritionView More

    560Calories
    Sodium55% DV1320mg
    Fat35% DV23g
    Protein71% DV36g
    Carbs16% DV48g
    Fiber16% DV4g
    Calories560Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat2.5g13%
    Trans Fat0g
    Cholesterol85mg28%
    Sodium1320mg55%
    Potassium1040mg30%
    Protein36g71%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A25%
    Vitamin C110%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(43)

    Tina R. 16 days ago
    Soooo good! Added some chili’s and lime juice to the slaw + sour cream to the chipotle sauce to tone down the mayo flavor.. but otherwise perfecto! 😋
    Edwardo 2 months ago
    The red cabbage slaw is great! The chipotle sauce is good flavor, but watch out...I used 3 peppers and everyone was challenged so use less. I messed up frying the fish, good taste and dine well but I couldn’t keep the flour coating on the fish? I’m wondering if I had the oil temperature wrong or? Used a cast iron skillet and the batter stuck to the pan not staying with the fish, darn! But the fish was good anyway .
    Marie Wong 3 months ago
    Simple batter turned out beautifully crispy. What really makes this is the combination of the tangy and crispy coleslaw and the garlicky sauce. Huge hit with my teens.
    Regina 3 months ago
    This was delicious! The fish (I used cod) was so light. Really wonderful. Next time, I will use sour cream or creme fraiche rather than mayo.
    Ally Lunday 4 months ago
    It was very tasty, the batter was a perfect consistency, the cabbage didn’t have a too strong vinegar taste. I will say the chipotle mayo definitely can use more peppers and adobo sauce for those who love that extra kick but it’s spicy for those who love mild. Very excellent dish, and easy to make
    Muy Delicioso!!! 'Shelter in Place' Taco Tuesday was a hit with the family. I halved the recipe as I only had a 3/4lb piece of Monkfish (not the best use of this tasty fish, but the family wanted tacos and I wanted fish....). It was more than enough to serve a family of 4. I was able to get 12-14 pieces and everyone was able to have seconds. I made the chipotle sauce spicier as my family loves the heat. Definitely recommend this dish and will make again.
    Rick 8 months ago
    Fantastic, followed the recipe. Will definitely keep this on my short list.
    clark 8 months ago
    Good Very tasty Looks and smell good
    Tonia S. a year ago
    Amazing. It’s a hit with family and friends each time. Highly requested for me to make and the sauce makes the tacos so tasty
    Jessica L. a year ago
    Fish turns out light and crispy. The sauce is great and we love the slaw! A crowd-pleaser in our house!
    Angelika Klinger a year ago
    Delicious. Made exactly as recipe calls for.
    tscook a year ago
    Very tasty. I used only 1 pepper and 1 tsp of abode sauce. My kids would not eat if too spicy. Will definitely make it again. I just wish I could keep the oil from splattering all over the kitchen.
    Delicious! Better than any other one I’ve tried.
    Aj Lugue a year ago
    perfect coleslaw. just the right amount of heat with the peppers.
    Sammy Bridegum 2 years ago
    I put all the chilies in it. I would take one out next time!
    Arelis Pagan 2 years ago
    This is the 2nd time I make them and my picky non-fish eating family loves these!!
    Zack Gray 2 years ago
    Great recipe! 1 pepper = mild 2 peppers = med etc.... I think the batter needed an extra 1/2 tsp salt. the slaw comes out a little wet, maybe ditch the oil or implememt a salad spinner.
    Bryan Kaufman 2 years ago
    Used shorelunch instead of beer batter and they turned out amazing! Sauce had just the right amount of heat and slaw gave it some crunch. Definitely doing this one again.
    David S. 2 years ago
    exactly as directed.
    Joyce R. 2 years ago
    Wonderful! We make these at least 2 or 3 times a month.
    Samantha Caruso 2 years ago
    awesome!!!! I will definitely make again
    Lance Riviere 2 years ago
    I really enjoyed this recipe, although I agree with Kathy that it calls for way to much slaw.
    Angela R. 2 years ago
    It turned out great. I didn’t stick to the recipe though. I used tilapia
    Dawn Nails 2 years ago
    Very nice my husband wasn’t looking forward to having it but he enjoyed them too
    Delvin A. 2 years ago
    A burst of flavor in every bite. Everything works well together. Didn't work out well with the frying so now i just bake the fish.
    Samantha Jauregui 3 years ago
    Delicious really good recipe
    Nidia Treviño 3 years ago
    Loved it! Didn’t change anything. Definitely going to do it again
    Joycelyn Rizo 3 years ago
    Great recipe, I would defiantly make it agen.
    Scott G 3 years ago
    The flavors of the slaw and the sauce make this recipe a keeper.
    t pinn 3 years ago
    sooo good. will definitely make again

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