Baja Fish Tacos

Total Time
20 mins
15 mins

This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market.

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  1. Whisk together the flour, beer, and taco seasoning mix.
  2. Wash catfish nuggets and pat dry with paper toweling.
  3. In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
  4. You don't want to totally liquify the cilantro.
  5. Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
  6. Dip fish nuggets into batter and place in hot oil with a fork.
  7. Turn once after about 1 minute and brown the other side for another minute.
  8. Do this in batches.
  9. Don't crowd the fish.
  10. Drain on paper toweling and keep warm in a 200F oven until ready to serve.
  11. Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.