You are here: Home » Recipes » Baja Fish Tacos Baja Fish Tacos Kitchen Tested Yield 6 servings Prep 30 mins Cook 10 mins Hot beer-batter fried fish is cooled by crisp cabbage and a creamy cilantro-spiked sauce. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Salsa Fresca:3 cups diced tomatoes1/2 cup diced white onion2 medium jalapeños, seeded and minced1/2 cup chopped fresh cilantro1/2 teaspoon salt1 tablespoon fresh lime juiceWhite Sauce:1/2 cup mayonnaise1/2 cup plain low-fat yogurt1/3 cup chopped fresh cilantroBeer Batter:1 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon dry mustard1/4 teaspoon garlic salt1/4 teaspoon freshly ground black pepper1 cup beerTacos:1 1/2 pounds cod, tilapia or similar white fish fillets -- Vegetable oil1/4 to 1/2 cup all-purpose flour12 -- fresh stone-ground corn tortillas3 cups finely shredded cabbage1 -- ripe avocado, peeled, pitted and cut into slices3 -- limes, cut into wedges Instructions To prepare salsa fresca, combine all ingredients. Refrigerate until ready to serve. To prepare white sauce, mix ingredients until blended. Refrigerate until ready to serve. To prepare beer batter, mix flour with salt, oregano, dry mustard, garlic salt and pepper. Using a whisk, stir beer into flour mixture until blended. To prepare tacos, rinse fish and pat dry. Cut fillets into twelve 1-by-5-inch pieces. Pour vegetable oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350F. Place 1/4 cup flour in shallow bowl. Coat fish with flour. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook about 4 minutes or until batter is crispy and golden brown. Repeat with remaining fish. Heat corn tortillas lightly in a skillet until soft and hot. To assemble, layer a fish fillet, white sauce, salsa, avocado and cabbage on each tortilla. Top with a squeeze of lime. Fold tortilla over to serve. Recipe by Charyn Pfeuffer.