Bajamar Las Vegas Fish Tacos Recipe Made Easy and Delicious

Las Vegas has become a hotspot for incredible Baja-style fish tacos, and the Bajamar Las Vegas Fish Tacos have earned their reputation for being fresh, flavorful, and downright addictive. Whether you’re craving a taste of the coast or just want to enjoy a light, satisfying meal with a punch of zest and spice, this recipe brings the best of Baja right to your kitchen.

Crisp, beer-battered fish fillets paired with tangy slaw, creamy sauce, and warm tortillas make for an unforgettable taco experience. In this post, I’ll walk you through every step of making these iconic fish tacos, including tips to perfect the crunch and balance the flavors perfectly.

Get ready to impress your family and friends with Baja-style fish tacos that will transport your taste buds straight to the sunny shores of Mexico, all without leaving your home in Vegas!

Why You’ll Love This Recipe

This recipe is a game-changer if you’re a fan of fresh seafood and bold, vibrant flavors. The secret lies in the perfectly seasoned, crispy beer-battered fish and the bright, refreshing cabbage slaw that complements it.

Plus, the creamy Baja sauce adds just the right amount of zest to tie everything together. It’s easy enough for weeknight dinners but impressive enough for entertaining guests.

You’ll love how adaptable it is, too—use any white flaky fish like cod, halibut, or tilapia. And if you’re feeling adventurous, try adding some spicy pickled jalapeños or a squeeze of fresh lime for an extra kick.

Plus, it pairs wonderfully with many of your favorite side dishes, making it a complete meal.

Ingredients

• For the Fish:
• 1 lb white fish fillets (cod, halibut, or tilapia), cut into 3-inch strips
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cold beer (lager or pilsner works best)
• Vegetable oil, for frying
• For the Slaw:
• 2 cups shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/4 cup finely chopped cilantro
• 1/4 cup mayonnaise
• 1 tbsp fresh lime juice
• Salt and pepper, to taste
• Baja Sauce:
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice
• 1 tsp hot sauce (adjust for spice)
• 1/2 tsp garlic powder
• Salt, to taste
• Other:
• 8 small corn or flour tortillas
• Lime wedges, for serving
• Optional: sliced avocado, pickled jalapeños

Equipment

• Large mixing bowls
• Whisk
• Deep frying pan or cast iron skillet
• Tongs or slotted spoon
• Paper towels
• Griddle or skillet for warming tortillas
• Sharp knife and cutting board

Instructions

1. Prepare the Slaw: In a large bowl, combine shredded green and red cabbage, chopped cilantro, mayonnaise, and lime juice. Mix well. Season with salt and pepper to taste. Cover and refrigerate while you prepare the fish to allow the flavors to mingle.
2. Make the Baja Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce, garlic powder, and a pinch of salt. Adjust seasoning and spiciness as desired. Set aside.
3. Mix the Beer Batter: In a medium bowl, sift together flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until smooth and slightly thick. The batter should coat the back of a spoon but still be pourable.
4. Heat the Oil: Pour vegetable oil into a deep frying pan or cast iron skillet to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy or test by dropping a small bit of batter into the oil; it should sizzle and float immediately.
5. Batter and Fry the Fish: Pat the fish strips dry with paper towels. Dip each piece into the beer batter, letting excess drip off, then carefully place into the hot oil. Fry in batches to avoid overcrowding until golden brown and crispy, about 3-4 minutes per side. Use tongs or a slotted spoon to transfer fish to a paper towel-lined plate to drain excess oil.
6. Warm the Tortillas: While frying fish, warm the tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side, until pliable and slightly charred.
7. Assemble the Tacos: Place a few pieces of fried fish on each tortilla. Top with a generous spoonful of cabbage slaw and a drizzle of Baja sauce. Garnish with optional sliced avocado and pickled jalapeños. Serve immediately with lime wedges on the side for squeezing over the tacos.

Tips & Variations

“For the crispiest fish, make sure your oil is hot enough before frying and don’t overcrowd the pan. Keeping the batter cold helps too!”

• Fish Options: Try mahi-mahi, snapper, or even shrimp if you prefer a different seafood twist.
• Spice it Up: Add a pinch of cayenne pepper to the batter or extra hot sauce to the Baja sauce for more heat.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free beer.
• Make it Vegan: Use crispy battered tofu or cauliflower instead of fish and swap the mayo for vegan mayo in the slaw and sauce.
• Slaw Variations: Incorporate shredded carrots or diced mango for added color and sweetness.

Nutrition Facts

Serving Suggestions

Serve your Bajamar Las Vegas Fish Tacos with a side of Mexican street corn or a fresh avocado salad for a complete meal. For drinks, nothing beats a chilled margarita or a crisp Mexican lager to complement the flavors perfectly.

For a fun twist, pair these tacos with some Green Chile Cheese Bread or finish your meal on a sweet note with the delightful Glazed Twist Donut. If you’re in the mood for a creamy dessert after these zesty tacos, try the Goat Milk Ice Cream Recipe No Eggs for a cool, refreshing finish.

Conclusion

The Bajamar Las Vegas Fish Tacos recipe is a vibrant celebration of coastal flavors and textures that’s perfect for any occasion. It combines crispy, golden fish with refreshing cabbage slaw and a creamy, spicy sauce that brings everything together in perfect harmony.

Whether you’re a seasoned taco lover or trying this style for the first time, this recipe is sure to become a staple in your culinary repertoire.

Easy to prepare and endlessly customizable, these tacos invite you to get creative with toppings and sides while delivering a delicious taste of Baja in every bite. So grab your ingredients, fire up the oil, and enjoy a true Las Vegas favorite at home.

Happy cooking!

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