Baja-style Fish Taco Bowls

baja-style fish taco bowls Entree South American
Baja-style Fish Taco Bowls
  • Prep 60 min
  • Total 60 min
  • Servings 8

Surf, sun, sand and fish tacos. That is Cali’s state slogan, right? They might think about changing it once they try these Baja Fish Tacos in boats that can stand up longer than a surfer catching their first wave of the morning. MORE+ LESS-

Updated July 12, 2019


Vegetable oil for deep frying
cup all-purpose flour
cup flat, room temperature beer
teaspoon chipotle chile powder
1 1/2
teaspoons salt
lb firm white fish fillets (such as red snapper, halibut, mahi mahi, or other white fish fillets), thawed if frozen
package Old El Paso™ Soft Tortilla Bowls
2 1/2
cups shredded cabbage
Sliced radishes, chopped avocado, fresh cilantro leaves, lime wedges, if desired


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  • 1
    In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
  • 2
    In medium bowl, mix flour, beer, chile powder and salt with whisk or fork until smooth. Cut fish fillets into 1 1/2-inch cubes. Dip cubes into batter; let excess drip off. Fry fish in batches 3 to 4 minutes, stirring occasionally, until golden brown and cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining fish.
  • 3
    Heat boats as directed on package. Fill boats with about 1/4 cup shredded cabbage and fish. Top with radishes, avocado, cilantro and lime wedges.

Expert Tips

  • Red snapper, halibut and mahi mahi are local to the area and are excellent choices for fish tacos. Cod fillets (1 1/2 inches thick) are a good substitute, if needed.
  • Pop open a bottle of beer 20 minutes before using so bubbles will disappear and batter is easier to mix.
  • Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

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