The first time I had a fish taco was when I was living in Las Vegas, NV in 2000.  The establishment was Rubio’s and it just opened next to my office and we walked over to the place and we were all very excited.  The Las Vegas natives, I worked with lauded the fish taco’s they had while on vacation in San Diego, CA and down the Baja Peninsula in Mexico in their youth.


Today, Rubio’s is still serving really good fish taco’s.  This post isn’t to say Rubio’s is bad.  In fact this is an homage to Rubio’s and what they were trying to do and bring fresh fish taco’s to the gringo’s in all the land.  I still go to there today and get the same dish give or take as the I did the firs time I went.  The three fish platter:


Today, I would like to just focus on the classic.  It’s the entry level taco for the home cook – and I might add one of my very favorites.  I hope you try this recipe.  It is really simple to do, and it will reward you with its amazing taste and I hope convert you to that simple Mexican Cuisine I love so much.


Baja Fish Tacos Recipe


  • Oil
  • 2 Packages Tempura Batter Mix
  • 1 can beer
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 24oz boneless cod (cut into 2-inch pieces)
  • 6 corn tortillas
  • 2 Cups shredded cabbage
  • 2 limes (cut into wedges)


Step 1
Preheat your fryer for a deep pot halfway filled with oil to 375 degrees F.
Step 2
Mix 1 of the packages of batter, and use only 1/2 of the required water and use the beer for the remaining amount instead. Add the beer until the batter's consistency is almost like a heavy cream.
Step 3
Using the other package of batter add salt and the garlic powder and dredge the cod pieces with this dry mix, then dip the fish in the prepared batter in step 2. Place in the heated oil and allow to deep fry for 3 minutes, or until the fish is golden brown and cooked through.
Step 4
Place the fried fish on warmed corn tortillas, add the white sauce to fish, add a little shredded cabbage and squeeze the juice of a lime.

White Sauce for Baja Fish Tacos

Serves 4
Prep time 5 minutes
Allergy Fish
Meal type Main Dish
Misc Child Friendly, Serve Hot
Occasion Casual Party, Football Party
Region Mexican


  • 1 cup mayonnaise
  • 1/4 cup milk
  • 4 Tablespoons lemon juice
  • 1 teaspoon garlic salt


If you would like to spice this white sauce up, you can take 1 whole chipotle pepper and mince it up and add it to the mixture.  It will give it a smokey and zesty punch to your sauce!


Step 1
In a medium bowl whisk all the ingredients together, cover and place in in the refrigerator until ready to use.

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