Crispy Baja Fish Tacos

Prep time: 30 minutes

Cook time: 14 minutes

Serves: 12 Tacos

These Spanish Mackerel ‘Crispy Baja Fish Tacos’ fried in @azaleaoils Grape Seed oil are an absolute crowd pleaser! Azalea Grape Seed Oil is our go to for frying as it has a high smoke point and a neutral flavour allowing the ingredients to shine!

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  • Prep time: 30 minutes
  • Cook time: 14 minutes
  • Total time: 42 minutes
  • Serves: 12 Tacos


  • 1 L Azalea Grape Seed Oil
  • 600 g Fresh white fleshed fish (Spanish mackerel)
  • 375 ml Beer
  • 200 g Plain flour + extra for coating fish
  • 2 Free range eggs (separated)
  • 2 Cobs Corn
  • 1/2 Red onion
  • 3 Green tomatoes (or equivalent tomatillos)
  • 2 heaped tbsp Pickled jalapeños
  • 400 g Rinsed & drained tins of black beans
  • 1 bunch Fresh coriander
  • 1 bunch Fresh mint
  • 4 Limes
  • Flakey salt
  • 12 Small flour tortillas
  • Mayo
  • 1 Fresh jalapeños (optional)


  • 1)

    Cut the fish into 12 finger sized pieces for your tacos and generously coat in flour to ensure the batter sticks. 

  • 2)

    Seperate 2 eggs and whisk the whites until light and fluffy (2mins). Then add 375ml beer, 200g plain flour & 2 egg yolks and whisk until just combined to keep as much air as possible in the batter. 

  • 3)

    Cut the kernels off 1 cob of corn and fry off in a super hot pan with dash of Azalea grape seed oil until nice and charred (a couple of mins) 

  • 4)

    Too make the salsa, add to a bowl- 1/2 a finely diced red onion, the charred corn, finely diced cheeks (no seeds) of green tomato or tomatillos, 2 tablespoons of finely diced pickled jalapeños, 400g tin of drained and rinsed black beans, a handful of finely chopped coriander (note: chop off the top of the bunch and set aside for garnish later), a handful of finely diced mint, the zest and juice of 3 limes and a pinch of flakey salt 

  • 5)

    Heat Azalea Grape Seed Oil to 200C in a pot.

  • 6)

    Dunk floured fish fingers into batter, let the excess run off and carefully lower into the oil. (You can do multiple pieces of fish at once be careful not to overcrowd the pan and keep the heat between 170c – 200c.)

  • 7)

    Fry until golden (couple of mins) and set aside on paper towel and season with flakey salt. 

  • 8)

    Whilst your fish is cooking toast your tacos. 

  • 9)

    Construct your tacos with mayo, fish, salsa, coriander tops and jalapeños. Serve with a fresh lime wedge. 

  • 10)


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