La Bufadora Tacos

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Growing up in my household we only ate fish during Lent on fridays.  We enjoyed fish and chips with plenty of malt vinegar and tartar sauce from H. Salt.  It’s a fond memory because we were primarily a meat and beans kind of family.  My earliest memory of eating fish was on a family vacation to Ensenada, Mexico.  We went to see the famous Bufadora, which means blowhole.  It is an amazing and beautiful natural phenomenon.  However, what I remember most about Baja Mexico was the fried fish tacos.  We stumbled upon a street vendor selling them.  My brother and I embarrassingly ate five fish tacos each.  They were delicious and probably the best I’ve eaten even today.  My version of fish tacos is definitely a nod to the fried fish taco of Baja, Mexico.  Yet, my version includes a spicy asian slaw to satisfy my adult palette.

Time-30 minutes



1 1/2 pounds of fresh cod cut into fish stick size to fit tortilla

12 corn tortillas

1/4 cup of olive oil for brushing

1 cup of tempura mix

1/2 of cold mexican beer

1/4 of a head of purple cabbage shredded

1/4 of a head of white cabbage shredded

1/4 red onion thinly sliced

1 bunch of cilantro chopped

1 jalapeño chopped (seeded optional)

1/2 cup seasoned rice vinegar

4 tablespoons or 2 ounces of light mayonnaise

pinch of salt

1 lime sliced into wedges

coconut oil for frying

Preparation of Asian Slaw

In a large bowl add cabbage, red onion, jalapeño, cilantro, rice vinegar, mayonnaise, and salt.  Toss all ingredients together and set aside.

Preparation of Fried Cod

In a small frying pan on medium-high heat add enough coconut oil to shallow fry your fish.  Approximately, 1/2 cup of oil depending on the size of your pan.  In a medium sized bowl add tempura mix and cold beer.  The batter should look thick similar to pancake batter.  Dredge cod into batter and shake off excess and carefully add to frying pan.  Fry until golden brown on all sides and place on a plate with paper towels to absorb excess oil.  Season fish with salt as soon as it comes out of the fryer.  Fish fries quickly do not walk away from fish once placed into oil.

Lightly brush corn tortillas on both sides with olive oil and heat on a comal or griddle to lightly toast tortillas.  The tortillas should be pliable not hard or crispy.

Building Fish Taco

To build taco add fried fish to corn tortilla then add spicy asian slaw on top.  Squeeze some fresh lime juice onto tacos and enjoy with a cold mexican beer.  Cheers!


What is your favorite fish taco recipe? 

Cook’s note

1.  Any flaky white fish will work well in this recipe.

2.  I enjoy the flavor that coconut oil lends to the fish but any flavorless oil is fine.

3.  The tempura batter is different with every brand.  It’s important to have cold beer or club soda to get a crispy fry.  You may have to adjust the batter/beer ratio depending on what brand you buy.  It should look like a thick pancake batter.

4.  I use two different cabbages for color but it will not change the recipe if you choose to only use one.

5.  I ask for help toasting tortillas while fish is frying.  We want to eat fish as soon as possible.


The Author

I'm an earnest mother and wife doing her best to provide a delicious and memorable dinner table for her family. Life get's busy and it's so easy to throw in the towel and order out or heat up a pre-made meal. I've committed myself to making a homemade meal at least 4 times a week. I would like to share what I've learned with a group of people who are also home-cooks doing their best for their loved ones. Let's share our best recipes with each other and broaden our menu's to ease the age old question "what's for dinner?"


  1. louise silveria says

    What mexican beer do you use, can you recommend one please as well as the tempora mix. Thanks I can’t wait to try them!

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