Crispy Vegan Beer-Battered Tacos (Baja-Style)

Forget bland tofu! These vegan beer-battered Baja tacos swap fish for crispy, golden-fried eggplant, layered with creamy chipotle slaw and fresh pico de gallo. A plant-based twist on the classic Baja fish taco—crunchy, zesty, and utterly irresistible.
Recipe
A beer-battered fish taco on a beige plate with a blue textured background. It’s loaded with red cabbage slaw and diced tomato salsa. A lime wedge sits beside it, while a pink napkin flanks the left and an open Corona beer garnishes the right, creating a perfect tacos night scene.

Why You’ll Love These Vegan Baja Tacos

  • 100% plant-based: A delicious alternative to traditional fish tacos.
  • Crispy & golden: Light beer batter gives the eggplant a perfect crunch.
  • Authentic flavors: Smoky chipotle slaw, fresh pico de gallo, and zesty lime bring everything together.

What Are Baja Fish Tacos?

Baja-style fish tacos originated in Baja California, Mexico, known for their crispy battered fish, fresh toppings, and creamy sauces. This vegan version keeps all the flavors intact, replacing fish with beer-battered eggplant for a deliciously crunchy bite.

What you need for vegan beer-battered “fish” Tacos

A baking sheet holds sliced eggplant on a blue surface, ready for a vegan twist on beer-battered tacos. Next to it, a bottle of Corona beer adds Baja-style flair, while a small plate with measuring spoons is filled with salt, pepper, and spices. A glass bowl at the bottom contains flour.

For the ‘Fish’

  • Eggplant – Cut into batons for the perfect crispy bite.
  • All-purpose flour is used in two steps: one part is for dredging, and the other is for batter. Baking powder – Helps create a light and crispy texture.
  • Mexican oregano
  • Mexican light beer – Key to an airy, crispy batter.
  • Frying oil – Choose a vegetable oil.
A bowl filled with shredded purple cabbage sits on a textured teal surface, hinting at the beginnings of a vibrant vegan slaw. Nearby are dishes containing raisins, mayonnaise, and two halved limes. A wooden juicer and a small spoon rest on a dish with a pinch of salt. Perfect accompaniments for Baja-style beer-battered tacos.

For the Slaw

  • Lime juice
  • Red cabbage, thinly sliced
  • Vegan mayo
  • Chipotle peppers in adobo, finely chopped
A wooden cutting board holds ingredients for salsa: a crispy black bowl with chopped tomatoes, a small bowl of red onions, a white bowl with cilantro, a black bowl with salt, and a metal oil bottle. Perfect accompaniments for vegan dishes or beer-battered tacos on the light blue surface.

For the Pico de Gallo

  • Olive oil & salt
  • Tomatoes, diced
  • White onion, finely chopped
  • Cilantro, chopped
  • Serrano chile, minced

how to make fish tacos (vegan)

Step 1: Prep the Eggplant. Slice the eggplant into ½-inch batons, then cut each baton in half into bite-sized pieces. Mix 1 cup flour with a pinch of salt in a shallow dish for dredging.

Step 2: Make the Beer Batter. Whisk together 1¼ cups flour, baking powder, oregano, and salt in a bowl. Gradually pour in Mexican beer, stirring until you get a thick pancake-like batter.

Step 3: Fry the Vegan ‘Fish.’ Heat oil in a Dutch oven to 350ºF. Coat each piece of eggplant in the dry flour mixture, then dip into the beer batter. Carefully fry in hot oil until golden brown and crispy (about 3-4 minutes). Drain on a wire rack or paper towels.

A tray filled with assorted tempura vegetables rests on a blue surface. The golden brown, crispy tempura is arranged on paper towels to absorb excess oil. With varied shapes suggesting different vegan ingredients, it offers a visually appealing presentation of this Japanese dish.

How to Assemble the Perfect Vegan Fish Taco

  1. Warm corn tortillas on a skillet.
  2. Place a crispy beer-battered eggplant piece in the center.
  3. Add a generous scoop of creamy chipotle slaw.
  4. Top with fresh pico de gallo.
  5. Finish with a squeeze of lime and a sprinkle of cilantro.
A vegan fish taco on a plate with a corn tortilla, topped with purple cabbage slaw, diced tomatoes, and herbs delights the senses. A lemon wedge sits beside it. In the background, a bottle of Corona Extra beer and its cap are visible, while a pink cloth napkin rests on the turquoise surface.
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A crispy fish taco on a white plate with a blue background, topped with purple cabbage and tomato salsa, garnished with a lemon wedge. A bottle cap and a pink napkin are beside the plate. A Corona Extra bottle is partly visible in the background, hinting at beer-battered delight.

Crispy Vegan Baja Tacos with Beer-Battered Eggplant

Alejandra Graf
Forget bland tofu! These vegan beer-battered Baja tacos swap fish for crispy, golden-fried eggplant, layered with creamy chipotle slaw and fresh pico de gallo. A plant-based twist on the classic Baja fish taco—crunchy, zesty, and utterly irresistible.
4.25 de 4 votos
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 297 kcal

Equipment

Ingredients
  

For the Slaw

  • 1 small red cabbage thinly sliced
  • 3 tbsp vegan mayo
  • 1 tbsp chipotle peppers in adobo sauce finely chopped
  • 2 tbsp lime juice
  • Salt to taste

For the Pico de Gallo

  • ½ bunch cilantro chopped
  • ½ small white onion finely diced
  • 4 Roma tomatoes diced
  • 1 serrano chile optional, for heat
  • Drizzle of olive oil
  • Salt to taste

For the Beer-Battered Eggplant

For the Tacos

Instructions
 

Make the Slaw

  • In a large bowl, mix vegan mayo, chipotle peppers, lime juice, and salt until creamy.
  • Add the sliced red cabbage, mix well, and set aside.

Prepare the Pico de Gallo

  • Finely chop the cilantro and dice the tomatoes and onion.
  • Mix everything in a bowl, season with salt, and finish with a drizzle of olive oil. Set aside.

Prep the Eggplant

  • Slice the eggplant lengthwise into ½-inch thick slices.
  • Cut each slice into ½-inch batons, then halve each baton for bite-sized pieces.

Make the Beer Batter

  • In a mixing bowl, combine 1¼ cups flour, baking powder, oregano, and salt.
  • Slowly pour in Mexican beer, whisking until the batter has a thick pancake-like consistency.

Fry the Eggplant

  • Heat frying oil in a Dutch oven to 350ºF.
  • Place the remaining 1 cup of flour in a shallow dish and season with salt.
  • Dredge the eggplant pieces in the flour, shaking off excess.
  • Dip into the beer batter, ensuring an even coat.
  • Carefully place each piece into the hot oil, frying for about 4 minutes or until golden brown.
  • Remove and drain on a paper towel-lined dish or wire rack.

Assemble the Tacos

  • Warm corn tortillas on a dry pan or grill.
  • Place one or two crispy eggplant pieces in each tortilla.
  • Add a generous spoonful of chipotle slaw.
  • Top with pico de gallo and finish with a squeeze of lime.

Notes

Extra Crunch: Let the battered eggplant rest for 1 minute before frying—it helps the batter set!
Lighter Option: Air-fry at 400°F for 12-15 minutes, flipping halfway.
Tortilla Hack: Char the tortillas slightly on an open flame for extra flavor.

How Do I Store and Reheat Leftovers?

Store the fried eggplant separately from toppings in an airtight container for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-7 minutes to keep them crispy.

Nutrition

Serving: 1servingCalories: 297kcalCarbohydrates: 54gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 908mgPotassium: 756mgFiber: 7gSugar: 10gVitamin A: 1952IUVitamin C: 90mgCalcium: 115mgIron: 4mg
Keyword Carrot tacos, fish tacos, vegan fish tacos

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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4.25 from 4 votes (2 ratings without comment)
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