Baja Fish Tacos

These Baja Fish Tacos are loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The fish is pan seared with a blackening spice, so no frying or batter required. This is perfect healthy dinner recipe everyone in your family will love.

If you’re a taco lover then you totally need to try out these Grilled Mahi Mahi Fish Tacos with a Chipotle Lime Crema

The Best Baja Fish Tacos

If you love fish tacos, then you NEED to try this recipe. I made them last week and there were literally NO leftovers. My family, included the kiddos, completely devoured every last bite.

To make these tacos just toss cod filets with a simple seasoning mix, then cook them on the stove until tender and flakey. I like to add an easy cabbage slaw, salsa and a drizzle of avocado crema on top. You can also serve these fish tacos with guacamole and a squeeze of fresh lime juice. SO GOOD.

Why You’ll Love This Fish Tacos Recipe

• Easy. Toss together some simple coleslaw ingredients, mix up the crema, then quickly cook the cod on the stovetop. This recipe is super easy to make and results in restaurant-worthy fish taco deliciousness.
• Super Flavorful. Every bite of these tacos is bursting with flavor. You’ve got the flaky cod fish, the crunchy coleslaw, and the creamy avocado crema. What more could you ask for?
• Healthy. With 20 grams of protein per serving plus all the nutritional benefits of fish and cabbage, this is one fish taco recipe you can feel super good about chowing down on.

What Are Baja Fish Tacos?

There are fish tacos and then there are Baja Fish Tacos. Baja Fish Tacos were originated in Baja California, Mexico. The way they prepared it is referred to as “Baja-style.”  Baja Style is essentially deep-fried white-fleshed fish served on two corn tortillas with shredded cabbage and a creamy white sauce. Today’s version I change up a bit to make it a little healthier. We pan seared this fish and served it on one corn tortilla with a cabbage slaw and a cream sauce made with avocado instead of dairy. You’re going to love it! 

Fish Taco Ingredients

Here’s a quick look at what you’ll need to make these Baja fish tacos. Be sure to scroll down to the recipe card for specific amounts.

For the Fish Tacos

• Cod filets – Cod fish is a low-fat, high-protein source of essential nutrients like omega-3 fatty acids, vitamin B12, and selenium. Plus it’s super tasty!
• Avocado oil – You can also use olive oil.
• Spices – Garlic powder, smoked paprika, ground cumin, sea salt, ancho chili powder, ground black pepper
• Corn tortillas – Don’t use flour tortillas.
• Cooking spray – Such as PAM.
• Fresh pico de gallo – Optional for serving with your fish tacos.

For the Cabbage Slaw

• Cabbage – We’ll be using green and purple cabbage, both thinly sliced.
• Lime juice – I recommend using freshly squeezed.
• Fresh cilantro – Chopped.
• Honey – For a hint of sweetness.
• Salt & pepper – To taste.

For the Avocado Crema

• Avocado – The base of our sauce instead of dairy
• Cilantro – Fresh herbs always brighten a dish or sauce
• Lime – To give the a sauce a zesty hint of acid to complement the fish
• Red Pepper Flakes – A little “heat” never hurt no one, and just a hint of this gives it the perfect bit of spice.
• Garlic – Added into the food processor in whole form is fine because it will get blended up when you pulse
• Cumin – This spice adds a nice earthiness to the sauce and rounds it out
• Red Wine Vinegar – Compliments the lime juice and gives it that “chimichurri sauce” taste, trust me on this one
• Olive Oil – This just makes the sauce a little more “dressing” like and smooths it out

What Type of Fish is Best for Tacos?

The best type of fish to use for fish tacos is a lean and flakey white fish fillets.  White Fish has a milder flavor than other types of fish, cooks quickly and they are fairly inexpensive. My favorite type of white fish to use for fish tacos are cod, halibut, mahi mahi, snapper and tilapia. 

How to Make Baja Fish Tacos

Making Baja Fish Tacos is easier than you think. And in this case, there is no frying so it’s even easier! All you need to do is make the components and then assemble!

• Make Cilantro Lime Cabbage Slaw: To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
• Prepare Avocado Crema: To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

• Make Seasoning for Fish Tacos: To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together. Season both sides of cod with spice blend and gently rub in.
• Pan Sear Fish: Heat a large non-stick skillet to medium high heat. Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart) Remove cod from pan and set on a plate to rest.
• Heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
• Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

I seriously hope that these are on your dinner menu … like tomorrow. They are the BEST fish tacos I’ve eaten. I couldn’t stop munching on the fish alone but the combination of everything was incredible! 

What to Serve With Baja Fish Tacos

• Instant Pot Mexican Black Beans
• Cilantro Lime Rice
• Chipotle Chicken Tacos with Pineapple Salsa
• Frozen Strawberry Margarita
• Avocado Salsa Verde
• Sweet Potato Black Bean Enchiladas
• Carne Asada

How to Store and Reheat Extras

• Fridge: To store leftover fish tacos, first, separate the components: place the cooked fish in an airtight container, the tortillas in a resealable bag, and the toppings in separate containers; refrigerate them all within two hours of cooking.
• To reheat: Warm the fish in an oven at 350°F (175°C) for about 10 minutes or until heated through. You can also warm the fish on the stovetop in a skillet with a bit of oil. Heat the tortillas briefly in a skillet or microwave until warm. Then, assemble the tacos with the reheated fish and your toppings of choice.

I can’t wait to hear what you think. Bon Appetit friends!

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