Baja Fish Tacos are a delicious and easy way to bring bold, fresh flavors to your table. Crispy, spiced fish is nestled in warm corn tortillas and topped with crunchy cabbage, creamy avocado, and a zesty sauce. Whether you’re looking for a quick weeknight dinner or something special for taco night, this recipe is sure to impress!

Why You Will Love This Recipe

• Quick & Easy: Ready in under 30 minutes.
• Bursting with Flavor: A perfect blend of spices and fresh toppings.
• Healthy & Fresh: Loaded with lean protein and fresh veggies.
• Customizable: Easily adaptable for different tastes and diets.

Ingredients

For the Fish:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

For the Tacos:

• 8 small corn tortillas
• 1 cup cabbage, shredded (green or purple)
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Lime wedges (for serving)
• Cilantro (for garnish)

For the Sauce:

• 1/2 cup sour cream or Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)
• Salt, to taste

This recipe serves about 4 people, making it perfect for a cozy dinner or impressing guests!

Instructions

Step 1: Prepare the Fish

In a bowl, mix chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub the spice mixture evenly over the fish fillets.

Step 2: Cook the Fish

Heat olive oil in a skillet over medium heat. Add the seasoned fish fillets and cook for about 3-4 minutes per side, or until the fish is cooked through and flaky. Remove from heat and break the fish into bite-sized pieces.

Step 3: Make the Sauce

In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce, and salt until smooth.

Step 4: Warm the Tortillas

Heat the corn tortillas in a dry skillet for about 30 seconds per side until warm and pliable.

Step 5: Build the Tacos

On each tortilla, layer pieces of fish, then top with shredded cabbage, cherry tomatoes, avocado slices, and red onion. Drizzle some of the sauce over the top.

Step 6: Garnish and Serve

Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy immediately!

Variations & Substitutions

• Make it Spicier: Add extra hot sauce or a pinch of cayenne pepper.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas.
• Dairy-Free Option: Swap sour cream and mayo for dairy-free yogurt or avocado crema.
• Grilled Option: Instead of pan-frying, grill the fish for a smokier flavor.
• Topping Ideas: Try pickled onions, mango salsa, or a sprinkle of cotija cheese.

FAQ

Q: Can I use frozen fish?
A: Yes! Just make sure to thaw it completely and pat it dry before seasoning.

Q: What’s the best fish to use?
A: Cod, tilapia, mahi-mahi, or halibut work great for Baja fish tacos.

Q: Can I prepare this in advance?
A: Yes! You can make the sauce and prep the toppings ahead of time. Cook the fish fresh for the best flavor.

Q: What can I serve with these tacos?
A: Pair them with Mexican rice, black beans, or a fresh side salad.

Print