Baja Fish Tacos Recipe

Prepare fish

Pat rockfish pieces dry with paper towels and season lightly with 0.25 tsp salt and 0.25 tsp black pepper. Keep refrigerated until ready to batter.

Make batter

In a bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually pour 1 cup cold beer while whisking until smooth. Add a few ice cubes to keep mixture very cold; batter should be thick enough to coat but still pourable. Rest 5 minutes in refrigerator.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float.

Fry fish

Working in batches (do not overcrowd), dust fish pieces lightly with a tablespoon of flour, shake off excess, then dip into the cold beer batter to fully coat. Gently lower into hot oil and fry 3–4 minutes until golden brown and opaque through the center. Remove with a slotted spoon to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while finishing remaining fish.

Combine 1 cup finely diced pineapple, diced roma tomato, 1/2 small red onion (finely diced), 1/4 cup chopped cilantro, and 1 minced fresno chile in a bowl. Add 2 tablespoons fresh lime juice and 1/2 tsp salt. Taste and adjust lime or salt. Let sit 10–15 minutes at room temperature to allow flavors to meld.

Whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon minced chipotle in adobo, 1/2 tsp minced garlic and 1/4 tsp salt. If too thick, thin with up to 1 teaspoon water to reach a drizzling consistency. Chill until assembly.

Warm tortillas: stack tortillas and warm in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes.

Assemble tacos: Place a small handful (about 1/3 cup) shredded cabbage on each warm tortilla. Top each with 2–3 pieces of fried rockfish (about 4–5 oz fish total across the 3 tortillas). Spoon pineapple pico de gallo over the fish (about 2–3 tablespoons per taco). Drizzle tapito crema over the top (about 1–2 tablespoons per taco). Garnish with thinly sliced fresno chiles and a light sprinkle of finishing salt. Serve immediately with lime wedges on the side.

Notes: If making ahead, keep fried fish on a rack in a low oven to maintain crispness for up to 20 minutes. Pico is best fresh but can be chilled up to 6 hours. Crema can be made a day ahead.