I’m hoping you can tell me what I did wrong so I can try them again. These are the best. I used talapia instead of cod and club soda instead of beer only because that’s what I had on hand. Those who thought the Chipotle sauce was too spicy diluted some with more mayo. Delicious results! Just made this. I warmed the tortillas up directly over the flame on the stove (we live in a teensy apartment…no room for a microwave!) Will be making these again and again. Thanks. Sorry! Hi Laurie, You can leave it out — will still be delicious. They were spectacular. Cabbage, salsa, guacamole, mayo and splash of lime. I loved the sauce and the red cabbage slaw was something I will make again as a side dish. Only change I made was warming the tortillas in a pan with a little bit of butter. I had some left over cabbage from the Thai Crunch Salad, so I used that for the cabbage part. Best fish tacos I have ever had, and they were so easy. Next, make the chipotle sauce by combining the chipotle peppers in adobo sauce, mayonnaise, lime juice and garlic in a mini food processor or blender. Slowly pour in the beer, whisking all the while. I could blacken some red peppers, any other idea please?? Excellent recipe! I followed the recipe exactly, and the fish tacos were delicious! would you suggestion any modifications?? Thanks Jenn! These fish taco recipe is one of the best I have ever made. Hmmm… I would guess that the oil wasn’t hot enough, but you mentioned you had the correct temperature. Thank you! I love your website! Can’t wait to add the cookbook to my collection! Replaced mayonnaise with sour cream (just personal preference) and used green cabbage (no red available). Here’s a good link that shows how to tell when the oil is the right temperature. We are pretty much vegetarians but occasionally have a bit of fish – can’t believe how incredibly delicious this turned out. It still tasted great! Lastly, one time I was set to make these and I didn’t care for the look of the fish selection (I live in MO.) Love all your recipes and plan to make this soon. I hope you enjoy it! To recreate them at home, I came up with this version made of crispy beer-battered cod tucked into corn tortillas with a cabbage slaw and smoky chipotle sauce. It’s my fault though – I didn’t use enough oil. Can you list your favorites? Probably the tastiest thing I’ve ever eaten, that I cooked! My two year old ate 3 pieces of fish and my hubby said the tacos were better than Rubio’s… High praise indeed. Coat each piece of fish with the batter. Robin. That adobo sauce is off the chart! Each piece should have a good coating of batter. I add the following notes: A non stick pan makes this much simpler with no risk of sticking. Just made these and they were amazing. I was thinking 375 F. Hi Lon, Heat the oil until a deep-fry thermometer registers 350 degrees F. Hope you enjoy! “This Baja fish tacos are made from crispy . If you plan to continue to make these, I’d recommend a deep-fry thermometer. The fish was very light and not at all greasy. Well,Another fabulous meal thanks to you!Ive found your sight about 18 months ago and have tried many things and all turned out great! Will make this again and again. The slaw was delicious and that sauce is so good!!! Everything was so simple but cohesive and SO delicious. Just take Jenn’s advice about the heat of the peppers. There’s the acidic slaw complementing the sweet, rich fried cod. Loved this recipe, especially the chipotle sauce – so yummy!! I’m so glad she loved it . I made these for a potluck. Right off the chart! Thank you for another top notch recipe Jenn! Any chance you would know what the sauce used on the fried fish tacos at Berryhill Grill in Texas is? The chipotle sauce had the perfect amount of heat. Every one of Jen’s recipes that I’ve looked at or cooked has been a winner. I live in NYC and there is pretty good food around here, but these were legitimately the best fish tacos I’ve ever tasted. Not a big mayo fan, could you use plain Greek yogurt instead of mayo? Love these tacos and have made them several times. Instead of cod…substituted red fish or speckled trout that were in the freezer. I also added a bit more onion in the slaw (didn’t seem to have a lot of umpf otherwise) and a little sugar to cut the acidity. It could be that your oil was not hot enough. This just takes a couple minutes. Worth it though because of how much we liked these. Here’s a link that shows how to tell when the oil is the right temperature. Can’t wait to make them again! Easy to put the chicken in the milk in the morning and it will be right after work. Hi Ayesha, You can replace the beer with club soda. It was so delicious. The chipotle sauce was a winner and any leftovers could easily be used for sandwiches. I also added a little sugar to the slaw. Cut the cod into 1-inch wide x 4-inch long strips. Other than not using cilantro (husband hates it) and using chipotle hot sauce because I didn’t have any adobo, I made the recipe as is. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Hi Jenn, About how many tacos does this recipe make? Teaching my foster sons how to eat and cook real food is my heart’s mission. Hope you have more success next time! Loved the batter and the crispiness it brings to the fish. Do you remember three name of the Mexican restaurant you had these tacos? Best fish tacos I’ve made, and so easy! These are delicious! The batter was very thick and used more beer than the recipe called for, and still had to manually spread it on the fish. The data is calculated through an online nutritional calculator, Edamam.com. This really is an incredible recipe. I have a question about this recipe – is there any way to make this without any alcohol?? I don’t know if it was the scenery, the margaritas, or the fact that we were on vacation, but the Baja fish tacos were out of this world. Making them for a fourth time. Yum! Every dish I make from this site/blog is exceptional and amazing! So glad you enjoyed it Tim (and that it brought back some nice memories)! Thank you for your support Linda!! slow cooker. They are the best fish tacos ever, rivaling any you’ll have in Southern California! Place the fish in the batter and marinate for at least 2 hrs. I also fried my cod fillets in coconut oil. Absolutely loved it! Beer Batter Whisk together both flours and salt. Enjoy! I make these at least once a month and they are a huge hit with everyone!! Thanks!! cheese over the top as a side dish, serve with lime wedges. In fact it works so well it is on our meal rotation. It’s simple but very flavorful. The wooden spoon works well but unfortunately isn’t foolproof. Any substitute for the beer in the batter? Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. I agree with Jenn. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. You won’t be disappointed! Amazing recipe-thanks so much for sharing! Thank you! SUPER delicious and the sauce really makes it!! . I have non fish lovers in my house and was wondering if I could use the same recipe and also make up some chicken to go along with the fish? You can find them in the Latin section of most supermarkets. but made it with cod last time. These sound fantastic!! You can add more to taste but be careful because it adds heat. It was also super simple and easy. Also, this is my first recipe I made after recently finding this website. I read all the reviews and at the very bottom found an answer but need to ask you what you think. Here’s a good link that shows how to tell when the oil is the right temperature. Hello, We tried this recipe from your book and the fish stuck to the pan during frying. I will start by saying I am a fish taco fan, and I have eaten fish tacos from all over. What about halibut? Thank you for sharing! Also, if your batter stuck to the pan, it could be that your oil was not hot enough. For the Baja slaw, combine the thinly sliced cabbage, onion, diced Roma tomatoes, chopped cilantro, Mexican-style crema, salt, pepper and fresh-squeezed lime juice in a large bowl. The chipotle sauce was the best part and I feel like it could go on so many things! How long will it stay fresh in the fridge? Even in a restaurant I have not had fish tacos this good. Seriously, I don’t remember the last time I used anyone else’s recipes. I have one small question. These are amazing!!!!!!! These Baja fish tacos are incredible!