Atlantic Baja-Style Fish Tacos

Certified Yummly Recipes on Yummly.comWe recently received a request from a landlocked friend somewhere in the mysterious Midwest, desperate for a good fish taco recipe. While we have certainly eaten fish tacos and made fish tacos (next time we’re on the subject, we’ll tell you more about the super-pink tuna and wasabi mayo version we crafted once), where we lived in Mexico (despite the close-enough-to-feel-the-salt-spray Gulf of Mexico and myriad cement fishing boats bobbing in the waves) didn’t specialize in the Baja-style fish tacos that we, and I think everyone, like best. They eat a lot of octopus in Yucatan. Our “Atlantic” Baja-style fish tacos use haddock, but you can substitute any flaky, semi-firm white fish (like cod or tilapia) that you have near you.

This is not a light lunch. There is a reason you typically eat these delicious calorie bombs after a day of swimming and getting pounded by surf. And as lovely as it is here right now, a part of me longs for an ice-cold Pacifico, the siren call of “COCO!”, and all the loud, pungent, colorful mess of Mexico. These fish tacos transport me there, if only for a moment; it is a welcome vacation of the mind.

Atlantic Baja-Style Fish Tacos

Makes 6 to 8 tacos


  • 1 cup dark beer
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 1/2 lbs. haddock fillet, cut into 1-in. wide strips
  • Peanut oil (for frying)
  • 1 small red cabbage, sliced thin
  • 1/3 cup cilantro, chopped
  • Juice from two limes
  • 2 tablespoons vegetable oil
  • 1 jalapeno, thinly sliced
  • 2 tablespoons canned chipotle chiles, rinsed and seeded
  • 1 cup mayonnaise
  • 1/4 cup pickle relish
  • 1/2 onion, chopped
  • Lime wedges


  1. Whisk beer, flour, and salt in a medium bowl until well blended. In a deep fryer or deep frying pan, heat oil to 360 degrees. Dip each piece of fish in batter and drain excess. Slide fish slowly into oil, a few pieces at a time, and cook until golden brown, turning if needed, about 4 minutes per batch. Transfer cooked fish to drain on paper towels.
  2. In a separate bowl, toss cabbage, cilantro, lime juice, vegetable oil, and jalapeno until evenly coated and set aside.
  3. In a blender or food processor, combine chipotle chilies, mayonnaise, pickle relish, and onion and blend until smooth.
  4. To assemble each taco, stack two warm tortillas, and top with a piece or two of fish. Top with a spoonful of slaw, and serve with chipotle tartar sauce on the side, with plenty of lime wedges to squeeze over the top.
Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original “Insiders,” for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.


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