This Baja fish tacos recipe serves up clean mahi-mahi lined with beer batter and fried golden, topped with crunchy slaw and homemade creamy fish taco sauce. Perfect tacos!

Ingredients
FOR THE FISH TACO SAUCE
- ½ cup mayo
- ½ cup Mexican crema or use sour cream
- 1 tablespoon lime juice about ½ a small lime
- 1 teaspoon of your favorite hot sauce sriracha is great here
- 1 teaspoon garlic powder or 1-2 fresh cloves, minced
- Pinch of salt
FOR THE FISH BEER BATTER
- 1 cup all-purpose flour
- 1 teaspoon cayenne or use paprika for a milder heat
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon salt + more for finishing
- 2/3 cup Mexican lager + more as needed
FOR THE FISH
- 1-quart canola or vegetable oil
- 1 pound firm white fish fillets I used Mahi Mahi, but try any firm white fish, such as cod or halibut
FOR SERVING
- 8 corn tortillas warmed
- 2 cups finely shredded cabbage
- 1 avocado thinly sliced
- Jalapeno slices optional, for some heat and flavor
- Fresh chopped cilantro
- Extra limes
Instructions
FOR THE FISH TACO SAUCE
- Whisk all of the ingredients together in a small mixing bowl.
- Chill slightly, and set aside until ready to use.
FOR THE BATTER
- Whisk all of the ingredients together in a large bowl. You want to achieve a consistency like a pancake batter. If needed, add in a bit more of the beer.
TO MAKE THE FISH
- Heat the canola oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
- Next, slice the white fish into 2-3 inch slices, about ½ inch thick. You’ll want 16 pieces total, 2 for each taco shell.
- Dip the fish slices into the batter and get them nicely coated. Add them to the hot oil and fry them for 2-3 minutes each, until they are golden brown.
- Remove and drain on paper towels. Sprinkle with a bit of salt.
- Serve the fish onto warmed corn tortillas with crunchy shredded cabbage. Top with the fish taco sauce.
- Garnish with avocado, jalapeno slices, fresh chopped cilantro, and extra lime juice, if desired.