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Crispy Baja Fish Tacos Recipe with Easy Mango Salsa for Summer

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These Crispy Baja Fish Tacos feature a light, crunchy beer batter paired with a bright, fresh mango salsa, perfect for a quick and satisfying summer meal.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (cod, halibut, or tilapia), skinless and boneless
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 3/4 cup (180 ml) cold beer or sparkling water
  • Vegetable oil (canola or sunflower) for frying
  • 1 large ripe mango, peeled and diced
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced
  • Juice of 1 lime
  • Pinch of salt for salsa
  • 8 to 10 small corn or flour tortillas, warmed
  • 1 to 2 cups cabbage slaw or shredded green cabbage
  • Cilantro leaves for garnish
  • Crema or sour cream (optional)

Instructions

  1. Prepare the Mango Salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, and chopped cilantro. Add lime juice and a pinch of salt. Stir gently and set aside.
  2. Make the Batter: In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Slowly add cold beer or sparkling water, whisking until smooth but thick enough to coat fish.
  3. Prepare the Fish: Pat fish fillets dry and cut into 3- to 4-inch strips.
  4. Heat Oil: Pour vegetable oil into a skillet to 1.5 inches depth and heat to 350°F (175°C).
  5. Fry the Fish: Dip fish strips into batter, let excess drip off, and fry in batches for 3-4 minutes per side until golden and crispy. Avoid overcrowding.
  6. Drain and Rest: Remove fish with slotted spoon and drain on paper towels. Let rest briefly.
  7. Warm Tortillas: Warm tortillas in a dry skillet or microwave wrapped in a towel.
  8. Assemble Tacos: On each tortilla, layer cabbage, 2-3 pieces of fish, mango salsa, and crema or sour cream if using. Garnish with cilantro leaves.

Notes

Keep the batter cold for a light, crispy coating. Fry in small batches to maintain oil temperature and avoid sogginess. Pat fish dry before battering. Warm tortillas properly to prevent breaking. Leftover fish can be reheated in a toaster oven or air fryer at 350°F for 5 minutes to regain crispness. Store salsa refrigerated up to 2 days; avoid assembling tacos ahead to keep crispiness.

Nutrition

Keywords: Baja fish tacos, crispy fish tacos, mango salsa, summer recipe, easy fish tacos, fried fish, Mexican tacos, quick dinner

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