Crispy Beer Batter Fish Tacos | Easy Baja Fish Taco Recipe

If you’ve been craving the ultimate taco night, look no further. These crispy Beer Batter Fish Tacos are inspired by Baja-style street food, featuring golden fried fish, fresh pico de gallo, zesty cabbage slaw, and a creamy hot sauce drizzle.

We made this recipe on our Built to Taste YouTube channel — and let’s just say, it was an instant favorite in our house. Being from Southern California, tacos have always been a staple, and this version brings the perfect balance of crunch, freshness, and flavor. 🌴🌮

❤️ Why You’ll Love These Fish Tacos

• 🥇 Crispy golden batter that clings perfectly to the fish
• 🐟 Light and flaky fish that’s never greasy
• 🥗 Fresh toppings — homemade pico, slaw, and a creamy drizzle
• 🎉 Perfect for Taco Tuesday, game day, or any weeknight dinner

🛒 Ingredients

For the Batter

• 🧄 2 garlic cloves, peeled
• 🧂 Salt to taste
• 🌿 ½ tsp Mexican oregano
• ⚫ ½ tsp fresh black pepper
• 🌭 1 tsp yellow mustard (like French’s)
• 🧂 1 tsp chicken base or bouillon
• 🍺 1 cup beer (light, not dark)
• 🌾 1 cup all-purpose flour
• 🥄 1 tsp baking powder

For the Sauce

• 🥄 ⅓ cup mayonnaise
• 🥛 ⅓ cup sour cream
• 🥤 About ¼ cup milk
• 🌶️ Mexican hot sauce (Tapatio, Cholula, or your favorite)

For the Toppings

• 🥬 1 cup (or more) thinly sliced cabbage (Napa recommended)
• 🍅 About 1 cup Pico de Gallo (Roma tomatoes, onion, jalapeño, cilantro, lime juice, salt)

For the Fish

• 🐟 1 lb boneless, skinless fish filets (cod, halibut, grouper, or sea bass)
• 🥑 Avocado or other high-temp oil (for frying)
• 🌮 Corn tortillas
• 🍋‍🟩 Lime wedges

👩‍🍳 Instructions

1. Make the Batter

Finely chop garlic, sprinkle with salt, and mash into a paste. Add oregano, black pepper, mustard, bouillon, and ½ tsp salt. Whisk in the beer, then add flour and baking powder. Mix just until combined.
💡 Pro tip: Let the batter rest 30–40 minutes — it helps it grip to the fish better.

2. Prepare the Sauce & Condiments

Whisk together mayonnaise, sour cream, and just enough milk to create a drizzle consistency. Stir in your favorite hot sauce 🌶️.
Set out the sauce, shredded cabbage, pico de gallo, and lime wedges in bowls.

3. Fry the Fish

Heat oil to 375°F in a heavy skillet 🔥. Cut the fish into 3-inch by ½-inch strips. Dip into the batter, letting excess drip off, then carefully lower into the oil. Fry until golden and crisp, about 4 minutes. Drain on paper towels and keep warm in a low oven.

4. Assemble the Tacos

Warm corn tortillas 🌮. Add a piece of crispy fish, top with cabbage, pico, sauce, and a squeeze of lime 🍋‍🟩. Add extra hot sauce if you like it spicy!

🤤 Our Taste Test

The result? Crispy, juicy fish with a tangy crunch from the slaw and the brightness of lime. The sauce ties it all together with just the right amount of heat. Honestly — these are everything you want in a fish taco.

🎥 Watch the Recipe in Action

Catch the full step-by-step cooking video (plus our taste test!) on our Built to Taste YouTube Channel.