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Taco Tuesday: Baja Lion Fish Tacos

Bri Coelho

Hi! I'm Bri Coelho

I'm a professional chef and pastry chef and I am passionate about making everyday delicious and eating real food!




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Let’s talk about Lion Fish! If you don’t know what a Lion Fish are a flourishing invasive species in U.S. Southeast and Caribbean coastal waters. This invasive species has the potential to harm reef ecosystems because it is a top predator that competes for food and space with overfished native stocks such as snapper and grouper. But to top it off the spines of this species deliver a venomous sting that can last for days and cause extreme pain, sweating, respiratory distress, and even paralysis. Thus, its best to kill any Lion fish that you see while spear fishing. But heres the good news, Lion fish taste really good! The venom is in the spines not the meat. So once those spines are off the meat is sweet and delicious. So while your doing good for the underwater ecosystem your actually making your tummy very happy as well!

So here is my recipe for fried Lion Fish Tacos!

Baja Lion Fish Tacos

Yield: 4 ServingsAuthor: Bri Van Scotter- Wilderness To Table


Save the reefs eat Lion Fish Tacos!


Baja Lion Fish Tacos

  • 1 pound lion fish meat, cut into 1 inch pieces or strips

  • 3/4 cup all-purpose flour

  • 1/4 cup corn starch

  • 1 cup beer

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1 teaspoon chilli powder

  • 12 corn tortillas

  • 4 cups peanut oil or vegetable oil

  • Cabbage Slaw

  • 1/2 head of cabbage, sliced thin

  • 1/2 jalapeño, seeds removed and minced

  • 1 teaspoon minced garlic

  • 3 tablespoons distilled vinegar

  • Crema

  • 1/2 cup sour cream

  • zest of 1 lime

  • 1 tablespoon lime juice


  1. Pat the lion fish pieces dry with a clean paper towel.

  2. In a medium mixing bowl combine the flour, cornstarch, beer, baking powder, salt, pepper and chili powder, whisk everything until well combined and there are not lumps.

  3. Heat a 6-8 quart Dutch oven over high heat, add the peanut or vegetable oil to the pot. Once the temperature reaches 350F, turn the the heat to medium-low. Use a thermometer to maintain the 350F.

  4. Take the Lion fish pieces and place them in the batter. Working in two batches add half of the battered lion fish to the oil. Fry until golden brown and fully cooked, about 3-4 minutes. Use a strainer to remove the fish and set on a clean plate lined with a paper towel. Immediately season the fried fish with salt. Repeat the cooking process with the other half of fish.

  5. To make the cabbage slaw, mix the sliced cabbage, jalapeños, garlic and vinegar in a large mixing bowl. Toss everything together and set aside.

  6. To make the crema, in a small bowl combine the sour cream, lime zest, and lime juice. Mix everything until well combined.

  7. Assemble your tacos: Take 1-2 tortillas, add the fried lion fish, top with the cabbage slaw and crema! Enjoy with a Margarita or Cold Beer!


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Hi! I'm Bri Coelho

I really love horses, tacos, matcha, and cooking healthy food!