Baja fish tacos

Crispy battered cod served in warm tortillas with fresh salad topped with a chipotle crema. We can’t think of a better dish to serve this summer. Serve with wedges of lime and a cold beer.








  • 1kg (150582) Seafrost Skinless Atlantic Cod Loins
  • 2-3 limes
  • 3-4 cups frying oil


  • 1⁄3 head green cabbage
  • ¼ onion
  • ¼ jalapeño
  • ½ cup vinegar
  • ¾ cup water
  • ½ tsp Mexican oregano (optional)
  • 1 tsp salt
  • Freshly cracked black pepper

Chipotle crema

  • 1 cup (201478) Praise Whole Egg Mayonnaise
  • 2 chipotles in adobo sauce
  • 2 garlic cloves
  • Pinch of salt
  • Squeeze of lime

Beer batter

  • 1 cup (50101) White Wings Plain Flour
  • 1 cup beer
  • 1 tsp baking powder
  • 1 tsp salt
  • Freshly cracked black pepper
  • 1 tsp chilli powder (optional)

To serve

  • 10-12 (35253) Mission Flour Tortillas 6″


1. Prepare the fish

Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 2cm by 6cm.

2. To make the curtido

Slice the cabbage, onion and jalapeño. Add to a mixing bowl along with the remaining ingredients. Toss, cover and keep refrigerated until needed.

3. To make the chipotle crema

Place ingredients into a food processor and combine well. Slowly add water if mixture is too thick. For extra heat, add more chipotles.

4. To make the beer batter

Add the dry ingredients to a mixing bowl. Combine well and then add beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary.

5. Fry the fish

One at a time, dip the fish sticks into the batter and drop them gently into frying oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. 

Carefully remove the fish from the oil and drain them in some paper towels, continuing until all the portions are cooked. 

6. To serve

Top warm tortillas with fish, chipotle crema, curtido and a final squeeze of lime.

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