beer battered baja fish tacos with herb yogurt sauce

Beer Battered Baja Fish Tacos with Herb Yogurt Sauce

Fish tacos be are one of my favorite meals, especially when they’re freshly battered and served with herb yogurt sauce, pico de gallo, shredded cabbage and warmed flour tortillas. I don’t just reserve this recipe for taco Tuesdays – these baja-style tacos (beer battered and served with cabbage and creamy sauce originating in Baja, Mexico) are too good.

If you want to skip the batter and opt for a healthier and gluten-free option then check out this alternative for baked fish tacos here. When it comes to eating fried foods sometimes you have to compromise – in this case I swapped the mayonnaise and sour cream for the sauce with Greek yogurt.



For the beer battered fish:

1 pound halibut (or other white fish of choice)

1 cup all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

½ teaspoon paprika

1½ cups Mexican beer

Vegetable oil, as needed, for frying


For herb the yogurt sauce:

1 cup Greek yogurt

2 tablespoons freshly squeezed lime juice

2 cloves garlic, minced

1 tablespoon chopped cilantro

½ teaspoon cumin

½ teaspoon dried oregano

¼ teaspoon dried dill

¼ teaspoon cayenne pepper


For serving:

Flour tortillas, warmed

3 cups shredded cabbage

1½ cups pico de gallo

Hot sauce of choice (I use Tapatio)

Lime wedges



For the beer battered fish:

Slice the halibut into 8 equal filets. In a large mixing bowl whisk together the flour, salt, pepper, cayenne and paprika. Slowly add the beer while whisking until a batter forms.
In a heavy-bottomed saucepot or deep fryer add enough oil to fill 2-inches of the pan. Heat oil to 350ºF.


Dip the fish in the batter so that it is entirely coated. Let the excess batter drip from the fish before adding it to the oil. Fry until golden brown on both sides, about 5 minutes then use tons to remove to a paper towel lined plate to drain.


For herb yogurt sauce:

Stir all ingredients together until completely combined. Refrigerate until ready to use. The sauce can be made up to a day ahead of time


For serving:

Divide shredded cabbage among tortillas and spread a spoonful of the herb yogurt sauce on top followed by a slice of the fried fish. Add pico de gallo on top and serve with hot sauce and limes on the side. Serve immediately.


Serves 4. 



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