Go Back
Gordon Biersch Baja Fish Tacos Recipe
Print Pin Recipe

Gordon Biersch Baja Fish Tacos Recipe

Gordon Biersch’s Baja Fish Tacos feature crispy, beer-battered fish topped with fresh cabbage, zesty pico de gallo and tangy chipotle sauce, served in soft tortillas for a flavorful coastal-inspired delight. Make our Gordon Biersch Baja Fish Tacos Recipe at home. With our Secret Restaurant Recipe your Baja Fish Tacos will taste just like Gordon Biersch.
Prep Time1 hour
Active Time20 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: Brew Pub/Bar Food, Mexican, Seafood, TexMex
Keyword: Cole Slaw, Fish, Gordon Biersch, Pico de Gallo, Seafood, Street Tacos, Tacos
Yield: 8 Tacos

Ingredients

Fish

  • 1 pound White Fish Fillets (Cod, Haddock, Pollock, Tilapia) cut into pieces
  • Salt and freshly ground Black Pepper to taste
  • 1 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1 cup Beer Lager or Pale Ale works best, cold. Do not use Light Beer.
  • Vegetable Oil for frying

Slaw

  • 2 cups shredded Green Cabbage
  • 1/4 cup shredded Carrots
  • 2 tablespoons chopped fresh Cilantro
  • 2 tablespoons Mayonnaise
  • 1 tablespoon freshly squeezed Lime Juice
  • 1/2 teaspoon Sugar
  • Salt and freshly ground Black Pepper to taste

Baja Sauce

  • 1/4 cup Sour Cream
  • 1/4 cup Mayonnaise
  • 1 tablespoon freshly squeezed Lime Juice
  • 1 teaspoon Hot Sauce of choice
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon smoked Paprika
  • Salt to taste

To Serve

Instructions

Fish

  • Pat the fish fillets dry with paper towels.
  • Season lightly with salt and pepper. Set aside.
  • In a large bowl, add flour, cornstarch, baking powder, garlic powder, paprika and salt. Whisk to combine.
  • Gradually pour in the cold beer while whisking until the batter is smooth and thick enough to coat the back of a spoon.
  • Pour oil into a medium skillet up to about 2 inches. Place over medium heat.
  • When oil is heated to 350°F and shimmering, dredge fish pieces lightly in flour mixture, shaking off excess.
  • Dip them into the batter, turning to ensure they are fully coated.
  • Carefully lower the battered fish into the hot oil. Fry in batches, turning occasionally, until golden brown and crispy, about 4 - 5 minutes.
  • Remove to a paper towel-covered plate to drain. Set aside and keep warm.

Slaw

  • In a large mixing bowl, combine cabbage, carrots and cilantro. Toss to mix.
  • In a separate small bowl, add mayonnaise, lime juice, sugar, salt and pepper. Whisk to mix well.
  • Add dressing to cabbage. Toss until evenly coated. Set aside.

Baja Sauce

  • In a small bowl, add sour cream, mayonnaise, lime juice, hot sauce, garlic powder, smoked paprika and salt. Whisk to mix well.
  • Taste. Adjust seasoning to taste. Set aside.

Assemble and Serve the Tacos

  • Place a portion of warm fried fish in the center of each warmed tortilla.
  • Top with slaw.
  • Add a spoonful of pico de gallo.
  • Drizzle generously with Baja sauce.
  • Garnish with diced tomatoes and avocado slices.
  • Sprinkle cilantro over top.
  • Serve immediately with lime wedges for squeezing over the tacos.