Can Cooker Baja Flounder Tacos

CanCooker Baja Fish Tacos

The CanCooker does it all! Fry your beer battered flounder fillets in the CanCooker then top with this delicious homemade mango salsa and baja slaw. The Baja Sauce is drool worthy and this recipe is a must try. You can easily swap flounder for any white flakey fish.


  • 1 pound Flounder (Or Any Other White Fish)
  • 1 cup All Purpose Flour
  • 1 teaspoon Cayenne
  • 1/2 teaspoon Salt + 1 Pinch (Divided)
  • 1 Egg
  • 1 cup Corona (or other beer of choice)
  • 1/2 cup Sour Cream
  • 1/4 cup Mayo
  • 1 Lime (Juiced)
  • 2 teaspoons Old bay
  • Dash of Hot Sauce (Optional)
  • Flour Tortillas
  • 1/2 bag Coleslaw Mix
  • Peanut Oil (or other oil for frying)

Mango Salsa

  • 1 Fresh Mango (Diced)
  • 1 Small Red Bell Pepper (Diced)
  • 1/2 Red Onion (Diced)
  • 2 tablespoons Chopped Fresh Cilantro
  • 1 Fresh Jalapeno (Diced)
  • 1 Lime (Juiced)
  • 1/2 teaspoon Cumin
  • Pinch of Salt


  1. Prepare the mango salsa: Combine diced mango, red bell pepper, red onion, cilantro, diced jalapeno, lime juice cumin and salt in a medium bowl. Stir until well combined and set in the refrigerator. 
  2. Prepare the Baja Sauce and Slaw: In a small bowl, combine sour cream, mayonnaise, lime juice, Old Bay Seasoning, and a dash of hot sauce (if using). Whisk until combined. Then, in a separate large bowl, add coleslaw and season with a pinch of salt. Add 3 tablespoons of the Baja Sauce and toss to combine and set aside. Reserve the remaining Baja sauce for serving.
  3. Prepare the Batter: In a large bowl, whisk together flour, salt, and cayenne. Then add in one egg and the beer and mix well, avoiding clumping.
  4. Cook The Flounder: In a CanCooker Jr, or equivalent, heat 1.5 inches of oil to 350-375°F.
  5. Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from CanCoker and place on a paper towel lined plate and season with salt. Repeat with all fish.
  6. Place a small amount of slaw in each tortilla, followed by the fish, mango salsa, and a finishing drizzle of remaining Baja Sauce.