Tacos de pescado (fish tacos) are a popular Mexican dish that originated in the Baja California region. This classic street food features crispy battered fish served in warm corn tortillas.
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This tacos de pescado recipe uses a light, airy batter and firm white fish, fried until golden and crispy.
The fish tacos are finished with a tangy cabbage slaw, creamy sauces, and a spicy chile de árbol salsa, making them an easy, satisfying meal perfect for casual dinners or gatherings.
Ingredients You'll Need
Note: Full ingredients and quantities are provided in the recipe card below.
- Firm white fish: Holds its shape during frying and stays flaky inside while the batter turns crispy.
- All-purpose flour: Forms the base of the batter and creates a light coating.
- Baking powder: Helps the batter puff slightly, making it airy and crisp.
- Cold beer: Adds lightness and bubbles to the batter for a crisp, delicate texture. Sparkling water works as a substitute.
- Egg: Helps bind the batter and gives it structure.
- Cabbage: Adds crunch and freshness that balances the fried fish.
- Jalapeño: Brings mild heat and freshness to the slaw.
- Carrots: Add sweetness, color, and texture.
- Onion and garlic: Build flavor in the slaw and sauces.
- Oregano and cloves: Add depth and a traditional flavor to the cabbage mix.
- Distilled white vinegar, pineapple vinegar, or apple cider vinegar: Adds acidity to balance the richness of the fried fish.
How to Make Tacos de Pescado
Note: Full instructions are provided in the recipe card below.
- Prepare the Batter: In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the egg and mustard until well combined. Add the egg mixture to the flour and slowly pour in the cold beer, mixing gently. The batter should only be combined, not overmixed. The consistency should be similar to pancake batter. Let the batter rest for 15-20 minutes so the flour hydrates properly.
- Prepare the Cabbage Slaw: In a large bowl, add the cabbage, jalapeños, carrots, onion, and garlic. Add Mexican oregano, whole cloves, and salt. Mix well with clean hands. Add ⅓ cup vinegar and ⅓ cup water. Mix again and let rest for at least a couple of hours so the flavors develop and the cabbage softens.
- Chipotle Mayonnaise: In a small bowl, mix the mayonnaise, chipotle adobo sauce, and a splash of lime juice until well combined.
- Prepared Cream: Mix the Mexican crema with the mayonnaise until smooth.
- Chile de Árbol Salsa: Roast the tomatoes and serrano chile on a rimmed baking sheet, about 4 inches below a very hot broiler or a hot skillet, until soft and blackened in spots, about 5 minutes per side.
- Remove and set aside. In hot oil, fry sliced onion and a garlic clove. After 4-5 minutes, once the onion softens and the garlic is tender, lower the heat and add the chile de árbol. Fry for about 1 minute, being careful not to burn them.
- Transfer the tomatoes, serrano chile, chile de árbol, onion, and garlic to a blender. Add a little water and salt, then blend until smooth.
- Fry the Fish: Adjust the oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack inside a rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper.
- Add oil to a large Dutch oven until it is about ¾ inch deep and heat over medium-low heat. Add the garlic and cook until lightly golden, about 8-10 minutes. Remove the garlic, then increase the heat to medium-high (about 350°F).
- Working with 5 to 6 pieces at a time, dip the fish into the batter, allowing excess to drip back into the bowl, and add to the hot oil, briefly dragging the fish along the surface of the oil to prevent sticking. Adjust the burner, if necessary, to maintain the oil temperature between 325 and 350 degrees.
- Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer the fish to a prepared wire rack and place it in the oven to keep warm, or place it on a plate lined with paper towels. Return the oil to 350 degrees and repeat with the remaining fish.
- Assemble the Tacos: Warm the corn tortillas. Spread chipotle mayonnaise on the tortilla, add the fried fish, spoon over the chile de árbol salsa, add prepared cream, and finish with the cabbage slaw. Serve immediately.
Hint: Fry the fish in small batches to keep the oil hot and ensure the batter stays light and crispy.
Storage, Make Ahead, & Freezing
Storage: Store leftover fried fish, slaw, and sauces separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish in a skillet or oven to help keep it crispy.
Make Ahead: The cabbage slaw, chipotle mayo, crema, and salsa can be prepared a few hours in advance and refrigerated until ready to serve.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use very cold beer: Cold beer helps create a light, airy, and crispy batter. Sparkling water works as a substitute.
- Rest the batter: Letting the batter rest allows the flour to hydrate and improves the texture of the coating.
- Don't overcrowd the pan: Fry the fish in small batches so the oil stays hot and the batter crisps properly.
- Flavor the oil with garlic: Lightly fry the garlic in the oil to add extra flavor to the fish.
- Serve immediately: Fish tacos are best enjoyed hot and crispy right after frying.
Frequently Asked Questions
What type of fish works best for fish tacos?
Use any firm white fish such as cod, rockfish, tilapia, or similar varieties. Firm fish holds up well during frying.
Can I substitute the beer in the batter?
Yes. Very cold sparkling water can be used instead of beer to keep the batter light and airy.
Why does the batter need to rest?
Resting the batter allows the flour to hydrate, which helps create a lighter and more even coating.
Can I make the cabbage slaw ahead of time?
Yes. Preparing the slaw a few hours in advance helps soften the cabbage and develop more flavor.
❤️ Love this Tacos de Pescado recipe?
Make sure to check out our Taco de Carne Molida recipe, an easy and flavorful Mexican ground beef taco perfect for weeknight dinners.
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Recipe
Tacos de Pescado
Tacos de pescado (fish tacos) are a popular Mexican dish that originated in the Baja California region. This classic street food features crispy battered fish served in warm corn tortillas.
Equipment
- Large Dutch oven, pot, or deep skillet (for frying)
- Slotted spoon or tongs
Ingredients
Fish
- 600 g white fish fillets (you can use any firm fish such as cod, rockfish, or tilapia), no skin, and cut into 4 by 1-inch strips
- kosher salt , adjust to taste
- black pepper , adjust to taste
- 2 garlic cloves
- peanut oil or vegetable oil for frying
Batter
- 1-¼ cup All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon kosher Salt
- 1 large egg
- 1 tablespoon Mustard
- 1 cup cold beer (can be substituted with sparkling water)
Cabbage Slaw
- ½ small cabbage (or small head), sliced
- 2 to 3 Jalapeño chiles , sliced diagonally
- 2 Carrots , peeled and thinly sliced
- 1 medium yellow or red onion , thinly sliced
- 2 garlic cloves , thinly sliced
- 1 teaspoon Mexican oregano
- 2 whole cloves
- 1 tablespoon kosher salt
- ⅓ cup Pineapple vinegar or apple cider vinegar
- ⅓ cup Water
Chipotle Mayonnaise
- ¼ cup mayonnaise
- 1-2 tablespoons adobo sauce from canned chipotles
- Juice of ½ lime
Prepared Cream
- ½ cup Mexican crema (table cream for tacos)
- ¼ cup mayonnaise
Chile de Árbol Salsa
- 4 Roma tomatoes
- 1 serrano chile
- 2 tablespoons olive oil
- 1 small onion , sliced
- 1 garlic clove
- 10 Dried chile de árbol chiles
- kosher salt , to taste
- ⅓ cup water
To Serve
- Warm corn tortillas
Instructions
Prepare the Batter:
- In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the egg and mustard until well combined. Add the egg mixture to the flour and slowly pour in the cold beer, mixing gently.
- The batter should only be combined, not overmixed. The consistency should be similar to pancake batter. Let the batter rest for 15-20 minutes so the flour hydrates properly.
Prepare the Cabbage Slaw:
- In a large bowl, add the cabbage, jalapeños, carrots, onion, and garlic. Add Mexican oregano, whole cloves, and salt. Mix well with clean hands.
- Add ⅓ cup vinegar and ⅓ cup water. Mix again and let rest for at least a couple of hours so the flavors develop and the cabbage softens.
Chipotle Mayonnaise:
- In a small bowl, mix the mayonnaise, chipotle adobo sauce, and a splash of lime juice until well combined.
Prepared Cream:
- Mix the Mexican crema with the mayonnaise until smooth.
Chile de Árbol Salsa:
- Roast the tomatoes and serrano chile on a rimmed baking sheet, about 4 inches below a very hot broiler or a hot skillet, until soft and blackened in spots, about 5 minutes per side. In hot oil, fry sliced onion and a garlic clove.
- After 4-5 minutes, once the onion softens and the garlic is tender, lower the heat and add the chile de árbol. Fry for about 1 minute, being careful not to burn them.
- Transfer the tomatoes, serrano chile, chile de árbol, onion, and garlic to a blender. Add a little water and salt, then blend until smooth.
Fry the Fish:
- Adjust the oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack inside a rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper.
- Add oil to a large Dutch oven until it is about ¾ inch deep and heat over medium-low heat. Add the garlic and cook until lightly golden, about 8-10 minutes. Remove the garlic, then increase the heat to medium-high (about 350°F).
- Working with 5 to 6 pieces at a time, dip the fish into the batter, allowing excess to drip back into the bowl, and add to the hot oil, briefly dragging the fish along the surface of the oil to prevent sticking.
- Adjust the burner, if necessary, to maintain the oil temperature between 325 and 350 degrees.
- Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side.
- Transfer the fish to a prepared wire rack and place it in the oven to keep warm, or place it on a plate lined with paper towels. Return the oil to 350 degrees and repeat with the remaining fish.
Assemble the Tacos:
- Warm the corn tortillas. Spread chipotle mayonnaise on the tortilla, add the fried fish, spoon over the chile de árbol salsa, add prepared cream, and finish with the cabbage slaw. Serve immediately.
Notes
Storage: Store leftover fried fish, slaw, and sauces separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish in a skillet or oven to help keep it crispy.
Make Ahead: The cabbage slaw, chipotle mayo, crema, and salsa can be prepared a few hours in advance and refrigerated until ready to serve.
Freezing: Freezing is not recommended.
Nutrition
Nutrition Facts
Tacos de Pescado
Amount per Serving
Calories
243
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
4
g
Cholesterol
60
mg
20
%
Sodium
994
mg
43
%
Potassium
413
mg
12
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
15
g
30
%
Vitamin A
2438
IU
49
%
Vitamin C
23
mg
28
%
Calcium
89
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
