I joked earlier this year about turning this into a taco blog, and many days I think that’s not a bad idea. Tacos are on our menu at least once and often twice a week. We simply never tire of them! Though we generally opt for healthier versions of fish tacos, sometimes a splurge is worthwhile. This is definitely one of those times. These Baja-style fish tacos are fried in a beer batter, paired with a cumin-lime crema and the result is simply irresistible!

As Joey says, if you’re gonna do something wrong, do it right. For goodness’ sake, make the tortillas. I promise they are worth it! And make sure you invite me over, because every night should be taco night!

  • Yield 4-6 servings


For the crema: 

  • ½ cup plain yogurt
  • ½ cup sour cream
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • Zest of 1 lime
  • 2 tsp. freshly squeezed lime juice

For the tacos: 

  • 1¼ lbs. cod or other firm white fish such as halibut, cut into 4- by 1½-inch pieces
  • Kosher salt
  • Vegetable oil, for frying
  • 1½ cups plus 3 tbsp. all-purpose flour
  • 1 tbsp. baking powder
  • 4 tsp. kosher salt
  • 12 oz. light-bodied beer
  • Corn tortillas, for serving
  • 3 cups shredded green and/or red cabbage
  • ½ cup coarsely chopped cilantro
  • Lime wedges


  • 01

    To make the crema, combine the yogurt, sour cream, salt, lime zest, and lime juice in a bowl. Mix well to blend. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.

  • 02

    Sprinkle the fish pieces on both sides with salt. Set aside. In a deep heavy pot, pour oil so that it is 1½-inches deep. Heat over medium-high to 350˚ F. Line a baking sheet with paper towels. Meanwhile, in a large bowl, combine the flour, baking powder and salt. Gradually stir in the beer until smooth.

  • 03

    Working in batches, use tongs to dip a piece of fish in the batter, let the excess drip off, then transfer to the pot with the oil. Fry 2-3 minutes, flipping once, until evenly golden brown and cooked through. Remove to the prepared baking sheet and repeat with the remaining fish pieces.

  • 04

    Serve warm with corn tortillas, cabbage, cilantro, the crema, and lime wedges.