Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Baja-Style Fish Tacos Recipe
Baja-style fish tacos recreate the authentic flavors experienced from street vendors in Ensenada, Mexico, capturing the true essence of this regional specialty. This traditional recipe showcases the simple yet perfect preparation methods that make Baja fish tacos world-famous. The authentic technique focuses on fresh fish, proper seasoning, and traditional accompaniments that create the genuine street food experience that made these tacos legendary.
I came up with this Baja-style fish taco recipe after eating fish tacos from a street vendor in Ensenada, Mexico. The salsa can be made a day in advance for the flavors to blend.
Prep Time:
45 mins
Cook Time:
15 mins
Total Time:
1 hr
Servings:
12
Cook Mode (Keep screen awake)
Ingredients
Salsa Fresca:
6 medium tomatoes, diced
1 small onion, diced
½ cup chopped fresh cilantro
2 tablespoons canned diced jalapeño chile peppers, or more to taste (juice reserved)
½ teaspoon garlic salt
½ medium lime, juiced
Fish Tacos:
3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (12 fluid ounce) can or bottle Mexican beer
1 (9 ounce) box batter mix (such as Shore Lunch)
1 pound cod fillets, cut into 2-inch chunks
24 (6 inch) corn tortillas
2 cups shredded Mexican cheese blend
12 lime wedges
1 teaspoon Sriracha sauce, or to taste (Optional)
Directions
Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Combine beer and batter mix in a bowl. Dip cod into batter to coat.
Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.
Tip:
To eliminate any fishy smell or taste, soak your cod fillets in cold salt water for 30 minutes, then rinse well, pat dry, and cut into 1-inch chunks.
Editor’s Notes:
Nutrition data for this recipe includes the full amount of batter ingredients. The actual amount of batter consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 423 | Calories |
| 18g | Fat |
| 51g | Carbs |
| 16g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 423 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 7g | 33% |
| Cholesterol 39mg | 13% |
| Sodium 443mg | 19% |
| Total Carbohydrate 51g | 18% |
| Dietary Fiber 5g | 19% |
| Total Sugars 3g | |
| Protein 16g | 32% |
| Vitamin C 19mg | 21% |
| Calcium 223mg | 17% |
| Iron 2mg | 10% |
| Potassium 482mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
