Fish Tacos & Baja Sauce

Fish tacos are one of our favorites. They are so light, delicious and bursting with flavor. They are really simple to make and it is fun to change up the normal taco routine. It's also great to make up some margaritas to drink along side, soon we will post our fav margarita recipe.

Fish Tacos

1 pound firm white fish, cut up into 1/2 inch pieces - we used catfish this time
1 12 ounce bottle beer - something light (a pilsener would work well)
1 tablespoon taco seasoning
vegetable oil
1/2 cup flour
1/2 cup corn meal
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup beer - same type as above
1/2 teaspoon hot sauce
fresh corn tortillas- you can heat them up on your stove top
1 lime
1 cup cheese - monterey jack, or whatever you have on hand.
3 cups shredded cabbage
1/2 red onion cut into thin slices

Combine the fish, taco seasoning and beer in a bowl. Stir well and refrigerate for about an hour. If you have more time then even better.


After the fish has chilled, it is time to make the batter for the fish. First combine the flour, salt, sugar and baking powder. Then add in 1 cup of beer and the hot sauce.

Now, take the fish out of the marinade and put into the batter. Make sure that all of the fish gets coated.

Heat up the oil in a pan. You will want about 1 1/2 inches of oil in the pan. Make sure it gets nice and hot....please be careful around hot oil.

Cook the fish in batches, cook it for about 4 minutes at a time. When it is done, place it on paper towels to let it drain.


Heat up your tortillas and then place about 2-3 pieces of fish on each taco, squeeze lime over the fish and top with cheese, cabbage, red onion and then baja sauce (the recipe is below).

Baja Sauce
1/2 cup yogurt- or you can use sour cream
1/2 cup mayo
1 tablespoon taco seasoning
1 small jalapeno seeded and diced
1/4 cup fresh lime juice
1/2 cup chopped cilantro

Combine the yogurt, mayo and seasoning. Stir well and then add in everything else.
Refrigerate until you are ready to use.