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We live only two hours away from Baja California, where battered fried fish tacos hail from. I can still remember sitting on a street curb in Tijuana eating my first “authentic” Baja-style fish taco while in college. As I grew older, the scene changed from being curbside to sitting rooftop overlooking the beautiful Pacific Ocean with a plateful of fish tacos and a bucket of iced cold cerveza. Heaven. Simply heaven.

As summer approaches, I am ready to pack up the car and turn on my favorite Spotify station for a fun weekend getaway. My idea of the perfect road trip iis stopping somewhere along the Pacific Ocean to enjoy tasty, homemade Mexican food and an iced cold beer like Corona Extra. This is why I love driving down to Baja California. You have the best of both worlds. Great Mexican beer and delicate and fresh fish tacos.

How could fish tacos not be heavenly with a warm corn tortilla filled with a tempura batter fried filet of either tilapia, dogfish, or other varieties of firm white fish with shredded cabbage, a cream sauce and some red-hot salsa?

My mouth is watering just thinking about the tacos. But, when we can’t make the trek down south, we can easily find the ingredients needed to make the tacos right here in our own kitchen. Below you will find our version of Baja-Style Beer Battered Fish Tacos.

First, you need to think about only quality ingredients to make these bad boys. For the batter, we always grab a bottle of Corona Extra. Corona is one of the best-known names in today’s beer world and Corona Extra is the flagship of the brand. It is #1 on the list of best-selling imports on the U.S. market and we enjoy its refreshing taste.


Did you know Corona has been brewed in Mexico since 1925? The brand made its United States debut in 1981 and, through smart marketing promotions, it soon became a favorite beer among American drinkers like us.

As mentioned above, any good white fish will work, but for this recipe we have chosen a beautiful cod fish.


Beer Battered Fish Tacos

Serves 4-6

Prep time: 5 minutes

Cook time: 10-12 minutes

Oil to fry

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ancho chili powder

1 cup Corona Extra

6 cod fillets

To serve:

Corn tortillas

Shredded cabbage

Cilantro leaves

Crema Mexicana

Lime wedges


Begin heating enough frying oil in a small but deep sauce pot. Use a thermometer to ensure that the temperature is 350°F.

Whisk together all the dry ingredients in a large bowl.

Slowly whisk in Corona Extra and whisk until the batter is smooth.

Pat dry the fillets with a paper towel. Cut in half or into strips.

When the oil is hot enough, coat the fish pieces in batter and carefully place in hot oil. Fry until golden brown, about 1-2 minutes each. Do not overcrowd the pot, just work in batches.

Allow the fried fish to drain slightly on paper towels. Serve the beer battered fish enveloped in warm tortillas topped with shredded cabbage, cilantro, a dollop of Mexican crema and fresh lime wedges.

Tip: if you have a little bit of batter left over, do not throw it away! Use the batter to fry up vegetables like green beans, cauliflower florets, mushrooms, and onions.

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