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Baja-Style Fish Tacos

The perfect combination of crispy batter and fresh flavor. These Baja-style tacos are filled with crispy beer-battered cod, shredded cabbage and a tangy involves deep-fried white-fleshed fish, crunchy coleslaw, and a tangy salsa verde sauce spiked with our Desert Pepper Tequila Blend.

Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

1 1/2 cup Shredded Cabbage or Coleslaw Mix
1 T  Red Onion, minced
1 T  Cilantro, chopped
1 T  Apple Cider Vinegar
1/2 tsp Vegetable Oil
1/2 tsp Desert Pepper
1/8 tsp Kosher Salt
2 T  Mayonnaise
1 T Sour Cream
1 T  Salsa Verde
1 T Cilantro, chopped
1 tsp Desert Pepper
Fish & Batter
1 lb.  Cod or Tilapia, sliced into 2"x1/2" pieces
1 cup All-Purpose Flour
1/2 tsp Desert Pepper
1 cup Pilsner [Mexican-style beer]
Corn or Flour Street-Taco Tortillas



  1. Make the slaw: In a glass mixing bowl, whisk together vinegar, oil, and seasonings.  Add in cabbage, onion, and cilantro, and toss to coat. Set aside while preparing fish.

  2. Make the sauce: Whisk all ingredients together in a glass mixing bowl.  Cover and refrigerate until ready to use for assembly.

  3. Rinse fish under cold water.  Transfer to paper towel-lined sheet tray and gently pat dry.  Season generously with Desert Pepper.

  4. Whisk all ingredients together in a mixing bowl.

  5. Dredge fish in batter and shake off excess. In deep saucepan, add vegetable oil, 1 inch high. Heat oil to 350 F. Fry fish [in batches] 2 to 3 minutes, until golden. Place a wire rack on foil-lined sheet tray, then transfer fried fish to rack. Season with additional Desert Pepper.

  6. Line grilled corn or flour street tacos on sheet tray. Spread a thin amount of sauce on each tortilla. Then add 2 fish filets and then top with slaw mixture and additional sauce. Sprinkle with cilantro and serve with lime wedges.

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