We have a soft taco debate running in our house; I enjoy the Baja Fish Soft Tacos, as does my son, while my mom prefers Grilled Fish Soft Tacos. My husband enjoys them both equally. Try both versions and see which one is your favorite.

Serves: 5-6


  • 11/2 pounds boneless, skinless cod
  • 1-2 tablespoons fresh lime or lemon juice
  • 1 cup white flour
  • 1/2 teaspoon salt
  • 1 cup dark beer, at room temperature
  • canola oil for frying
  • 6-8 (8-inch) corn or flour tortillas


  1. Rinse fish thoroughly.
  2. Cut fish into 1-inch cubes. Check for bones and remove with tweezers.
  3. Place fish in a non-reactive container (e.g. plastic or pottery). Add lemon/lime juice and mix. Allow the fish to sit for 15 minutes.
  4. In a separate bowl, combine flour and salt and mix together with a fork. Add beer, stirring with a whisk until all the lumps are gone.
  5. Drain fish. Pat dry.
  6. Add fish in batches to the batter and turn each piece until covered.
  7. Line a plate with paper towels.
  8. Heat canola oil to a depth of 1 inch in a frying pan on high heat. Add a drop of batter. When the batter bubbles around the edges, the oil is hot enough. Be careful of spattering oil.
  9. Carefully add the fish without crowding the pan. You will have to reduce the heat to medium after the fish is in the pan. Fry on both sides until the fish is light golden-brown. Remove the fish from the pan to plate lined with paper towels. Fry remaining fish.

To serve:

Place tortilla (corn or flour) on a plate. Add fish and the toppings of your choice. Fold into a taco and enjoy!


Chipotle Mayonnaise, Fresh Tomato Salsa Mango Salsa, chopped red and green onion, and Red Cabbage Salad.