Baja Taco Bowls Recipe
Baja Fish Taco Bowls made with beer-battered cod, cilantro lime rice, Mexican pinto beans, Mexican slaw, avocado and chipotle mayo.
How to Make the Best Baja Taco Bowls
These Baja Taco Bowls bring all the vibrant flavors of a Baja-style fish taco into a hearty, customizable bowl. The star of the show is the crispy beer-battered cod—golden on the outside, flaky and tender inside—paired with fresh, zesty toppings that make every bite exciting.
What makes this recipe so versatile is the bowl format. You can build your perfect combination with cilantro lime rice, seasoned pinto or black beans, crunchy Mexican slaw, and all the fresh veggies you love. Drizzle on some chipotle mayo or creamy avocado sauce, squeeze a lime wedge over the top, and you’ve got a restaurant-quality meal right at home.
The key to success is preparing your sides ahead of time so everything comes together quickly once the fish is done. While the fish only takes about 20 minutes, having your rice, beans, and slaw ready means you can assemble beautiful bowls in minutes. This is perfect for meal prep or feeding a crowd who can customize their own bowls to their liking.
Baja Taco Bowls
Baja Fish Taco Bowls made with beer-battered cod, cilantro lime rice, Mexican pinto beans, Mexican slaw, avocado and chipotle mayo.
Ingredients
Beer-Battered Fish
Bowl Toppings
Instructions
Prepare the Batter
- Prepare any of the Baja Bowl ingredients you want. It is best to do this ahead of time.
- Cut the cod into four 4-ounce pieces. Pat dry.
- Pour 1/2 cup beer into a medium bowl. Whisk in all the spices and salt. Slowly whisk in the flour. If you'd like a looser or thinner batter, add a little more beer. Place the fish in the batter, coating all sides.
Fry the Fish
- Heat oil in a skillet over medium heat until very hot and smoking (350°F) or until it sizzles when you drop a little batter in.
- Carefully place the battered fish in the oil, watching out for splatter. Cook 3 minutes or until fish naturally releases from the pan (it will release when crispy and golden), then carefully turn it over.
- Lower heat to LOW. Cook until this side is golden, crispy and fish is cooked through, another 3-5 minutes. Place on a paper towel-lined plate to blot the oil while you plate up the bowls.
Assemble the Bowls
- Create the base of the bowls with warm beans or rice or both, add veggies, avocado and/or slaw.
- Top with the crispy fish. Serve with limes and chipotle mayo or hot sauce.
Notes
- You can keep the fried fish on a wire rack in a 300°F oven until ready to serve, so they stay crispy.
- The fish takes about 20 minutes but the sides take longer, so prepare those ahead of time.
- For a lighter option, substitute the cod with raw peeled shrimp or cubed tofu.
