Crispy Baja Fish Tacos
- By Amy Dong
- Updated Jun. 3, 2025
Crispy Baja Fish Tacos with Creamy Lime Sauce are so yummy, they’re sure to become a fast family favorite! They’re a healthy and tasty addition to your Tex-Mex menu.
Hi, Friends! We’re going to do better than just Happy Taco Tuesday today.
It’s midsummer, it’s gorgeous out, and that deserves a big ‘ol: Happy Crispy Baja Tacos with Creamy Lime Sauce Day!
We are embracing all the opportunities to celebrate big and small things today, because we finally are on the other side of Sickness Mountain. Never have our peeps been so sick and up to our neck in antibiotics all at once. I counted 10 doctor’s visits in 1 month. In midsummer, no less. We’ve been trading camping, swimming, and parties for days of laying on the couch. We’re totally celebrating big and small things now that we’re feeling human again.
That’s why we’re going beyond plain old Taco Tuesday today.
It’s been forever and a day since we’ve set foot in our favorite little San Diego style taco hangouts. So many scrumptious hole in the wall eateries.
I absolutely took my proximity to such tasty establishments for granted. #excalifornian
These days we whip up our own crispy Baja fish tacos with creamy lime sauce.
The fish is tender and perfectly crispy with a light batter. The zesty lime sauce is a dreamy covering for fish tacos – tastes just like I remember back in SD.
The fixings are like cherries on a sundae. Plenty of crunchy veggies, tomatoes, salsa, Chunky Guacamole if you like (who doesn’t like,) cilantro, and extra lime. Never forget the extra squeeze of lime.
The best part: pile up your own fish tacos just the way you like them.
Create. Eat. Repeat.
Enjoy.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Crispy Baja Fish Tacos
Ingredients
For Creamy Lime Sauce
- ½ cup plain yogurt
- ½ cup mayonnaise
- Juice of 1 lime
- 1 teaspoon ground cumin
- 2-3 sprigs fresh dill
- ½ teaspoon chipotle chili powder, or more, to taste
- kosher salt and freshly ground black papper to taste
For Battered Fish
- 2 cups flour
- 2 teaspoons Old Bay seasoning
- 1 teaspoon salt
- 1 tablespoon baking powder
- 12 oz dark beer
- 1 cup cornstarch, more or less, for dredging
- 2 pounds cod fillets, cut into 1-ounce strips
- oil for frying
Instructions
- Make Creamy Lime Sauce: Mix together yogurt and mayo. Stir in lime juice. Stir in cumin, dill, and cayenne. If desired, add dash of salt and black pepper to taste. Cover and chill until ready to use.
- In a large bowl, whisk together flour, Old Bay, salt, and baking powder.
- Whisk in the beer until the batter is smooth, without lumps. Consistency should be similar to pancake batter. If too thick, add a bit of water to loosen. Set aside.
- In a large/deep pot or deep fryer, heat oil to 350F. Keep watch on throughout frying process, turning up the heat between batches so you can maintain the 350F while frying. Maintaining oil temperature is essential for attaining crispy texture that's not too greasy.
- Use paper towels to fully pat dry all excess moisture from the fish fillets on all sides. Place enough cornstarch in a shallow pan, to be used for dredging.
- Working in batches, dredge a few fish fillets into cornstarch and shake off excess. Dip fish into batter, let excess drip off, and gently submerse in the oil. Be sure pieces do not touch each other or they will stick together.
- Turn fish over in oil as needed to evenly brown all sides, about 2 minutes or until golden brown and crisp. Place on rack lined with paper towels and keep warm in oven while you finish frying remaining fish.
- Warm up tortillas in microwave or oven, just enough to soften. Assemble fish tacos with desired garnishes and creamy sauce.
Notes
- Prep ahead: Have all your fixings ready to go, including sauce. Fry fish right before ready to eat. Enjoy while still crispy and hot.
Note: This recipe works well with grilled fish, too. - Creamy lime sauce can be made up to 2 days before using.
- You can use cayenne instead of chipotle chili powder.
- Shredded romaine lettuce can be used in place of cabbage.
Nutrition (per serving)
Beyond the Taco…
