Baja Fried Fish Tacos

Summer / Fall / Winter / Spring / Avocado Oil / Cook / Deep-Fry / Main Dish /


The next best thing to heading to Baja California for beachside fish tacos is whipping some up at home! The mildly nutty flavor of LouAna Avocado Oil makes our Baja Fried Fish Tacos recipe something special. Use our Product Locator to find out where to buy LouAna Avocado Oil near you.


Total time: 45 minutes


Serves: 4–6


1 cup dark beer
1 cup all-purpose flour
1 teaspoon salt
1 ½ pounds boned, skinned, firm, white-fleshed fish such as Pacific cod or tilapia
LouAna® Avocado Oil
12 to 16 corn tortillas, warmed
Cabbage and cilantro slaw
Chipotle tartar sauce
Lime wedges


In a bowl, whisk beer, flour, and salt until well blended. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips. Pour about 1 inch of LouAna Avocado Oil into a 10- to 12-inch Dutch oven over medium-high heat; bring oil to 360°.

With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.

To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.

To assemble each taco, stack two tortillas and layer with a couple of pieces of fish. Top with a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce, which can be added to taste. Garnish each plate with lime wedges to squeeze over the top of the tacos.