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  • 3 cups diced tomatoes
  • 1/2 cup diced white onion
  • 2 medium jalapeƱos, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1/2 cup mayonnaise
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup chopped fresh cilantro
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup beer
  • 1 1/2 pounds cod, tilapia or similar white fish fillets
  • -- Vegetable oil
  • 1/4 to 1/2 cup all-purpose flour
  • 12 fresh stone-ground corn tortillas
  • 3 cups finely shredded cabbage
  • 1 -- ripe avocado, peeled, pitted and cut into slices
  • 3 limes, cut into wedges


  1. To prepare salsa fresca, combine all ingredients. Refrigerate until ready to serve.
  2. To prepare white sauce, mix ingredients until blended. Refrigerate until ready to serve.
  3. To prepare beer batter, mix flour with salt, oregano, dry mustard, garlic salt and pepper. Using a whisk, stir beer into flour mixture until blended.
  4. To prepare tacos, rinse fish and pat dry. Cut fillets into twelve 1-by-5-inch pieces. Pour vegetable oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350F.
  5. Place 1/4 cup flour in shallow bowl. Coat fish with flour. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook about 4 minutes or until batter is crispy and golden brown. Repeat with remaining fish.
  6. Heat corn tortillas lightly in a skillet until soft and hot.
  7. To assemble, layer a fish fillet, white sauce, salsa, avocado and cabbage on each tortilla. Top with a squeeze of lime. Fold tortilla over to serve.

Recipe by Charyn Pfeuffer.


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The recipe was originally published as Baja Fish Tacos on

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