Baja Fish Tacos from Yard House feature crispy beer-battered fish, fresh shredded cabbage, zesty pico de gallo, and creamy chipotle aioli, all wrapped in warm, soft corn tortillas for a flavorful and satisfying coastal bite.
Equipments
- Mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Shallow frying pan or deep fryer
- Tongs
- Slotted spoon
- Paper towels
- Plate or tray
- Small bowl (for aioli)
- Spoon or spatula
- Tortilla warmer or kitchen towel
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb (450g) white fish fillets (such as cod or mahi-mahi)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold beer
- Vegetable oil (for frying)
- 2 cups shredded green cabbage
- 1/2 cup pico de gallo
- 8 small corn tortillas
- For Chipotle Aioli:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1–2 teaspoons chipotle in adobo sauce, minced
- 1 garlic clove
Choosing fresh, firm white fish fillets like cod or mahi-mahi is essential for the best texture in Baja Fish Tacos. Ensure the beer used for the batter is cold to create a light, crispy coating during frying. Fresh shredded green cabbage adds a crunchy contrast, while pico de gallo provides a zesty, fresh element that balances the rich chipotle aioli. Use soft corn tortillas warmed properly to prevent cracking and enhance flavor. Your homemade Baja Fish Tacos from Yard House copycat menu will capture the authentic coastal taste with these carefully selected ingredients.
Instructions
- Instructions:
- Prepare the Chipotle Aioli:
- In a small bowl, mix mayonnaise, sour cream, lime juice, minced chipotle in adobo, and minced garlic until smooth. Set aside.
- Prepare the Beer Batter:
- In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.
- Gradually whisk in cold beer until the batter is smooth (should be thick but pourable).
- Cut and Prep Fish:
- Cut fish fillets into 1-inch wide strips. Pat dry with paper towels.
- Heat Oil for Frying:
- Fill shallow frying pan or deep fryer with about 1–1.5 inches of vegetable oil. Heat to 350°F (175°C).
- Coat and Fry Fish:
- Dredge fish strips in the batter, letting excess drip off.
- Using tongs, carefully place battered fish into hot oil. Fry in batches until golden and crispy, about 3–4 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- Warm the Tortillas:
- Heat corn tortillas in a tortilla warmer or wrapped in a kitchen towel in the microwave until warm and pliable.
- Assemble Tacos:
- Place a few pieces of crispy fish onto each tortilla.
- Top with shredded cabbage and pico de gallo.
- Drizzle with chipotle aioli.
- Serve:
- Serve immediately, garnished with lime wedges if desired.
Substitution
Baja Fish Tacos from Yard House copycat menu capture the perfect balance of crispy beer-battered fish, fresh cabbage, and creamy chipotle aioli wrapped in soft corn tortillas. You can substitute white fish like tilapia or halibut if cod or mahi-mahi is unavailable, as these options maintain a similar texture and flavor. Instead of beer, sparkling water or club soda can be used for a lighter batter without compromising its crunch. If corn tortillas are hard to find, small flour tortillas work well as a soft alternative. When frying, maintain oil temperature between 350degF to 375degF to ensure even cooking and avoid soggy results.
Tips
Ensure the oil temperature stays steady at 350degF (175degC) for perfect crispy fish; using a thermometer helps monitor heat accurately. Patting your fish dry before battering prevents excess moisture, which can cause the batter to become soggy or not adhere properly. When assembling, keep tortillas warm and pliable by wrapping them in a kitchen towel or using a tortilla warmer to avoid cracking or tearing. Your chipotle aioli should be smooth and well combined for a balanced flavor that enhances each taco bite without overpowering the other ingredients.
Nutritions
Baja Fish Tacos from Yard House provide a balanced source of protein from the white fish and healthy fats from the chipotle aioli, which contains mayonnaise and sour cream. The beer batter adds carbohydrates, while the shredded cabbage and pico de gallo contribute dietary fiber and essential vitamins like vitamin C and vitamin K. Corn tortillas offer additional fiber and are a gluten-free alternative to flour tortillas, supporting digestive health. Your meal combines flavorful ingredients with nutrients that support muscle repair, immune function, and overall wellness.
Storage
Store leftover Baja Fish Tacos components separately to maintain freshness; keep the beer-battered fish in an airtight container in the refrigerator for up to 2 days to preserve crispiness. Refrigerate the chipotle aioli and pico de gallo in sealed containers, ideally consuming within 3 days to ensure optimal flavor and safety. Warm tortillas can be wrapped in foil and stored at room temperature for up to a day or refrigerated for longer storage, reheating gently before assembling your tacos to enjoy the best texture and taste.
Variation or Alternatives
You can swap the white fish with shrimp or tempura-battered vegetables like zucchini for a different texture and flavor profile. Using sparkling water instead of beer in the batter offers a lighter, gluten-free option while maintaining crispiness. For a smoky twist, try roasting the pico de gallo before assembling your tacos. To reduce frying mess, bake the battered fish at 425degF (220degC) on a parchment-lined tray until crispy, around 15-20 minutes.
Allergies
Baja Fish Tacos may trigger allergies due to common allergens such as fish, gluten in all-purpose flour, and eggs in mayonnaise. The use of sour cream also poses a risk for those with dairy sensitivities, while corn tortillas may affect individuals with corn allergies. Your awareness of these ingredients is essential to prevent adverse reactions when enjoying this dish.
Why this recipe?
Baja Fish Tacos at Yard House are praised for their perfectly seasoned, crispy beer-battered fish paired with fresh cabbage slaw and a zesty crema, delivering an authentic coastal flavor. The combination of tender, flaky fish with tangy sauces creates a balanced, satisfying bite that keeps diners coming back. Homemade versions allow you to control ingredient quality and spice levels, replicating the restaurant's vibrant taste while adding your personal twist. Trying to make this copycat recipe gives your taste buds a restaurant-quality experience right in your own kitchen.