Epic Baja Fish Tacos with Avocado Crema

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

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

The Best Baja Fish Tacos

Cinco de Mayo is right around the corner. In my mind, there are a few things you NEED to have in order to have the most epic fiesta around. You need to have Guacamole (duh), Salsa, Beef Enchiladas, Steak Fajitas and of course a Classic Margarita. A fiesta without those things, is no fiesta at all. 

Well, I have a new one to add to the list now. These Baja Fish Tacos are a must! I made them last week and there were literally NO leftovers. My family, included the kiddos, completely devoured every last bite.  

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!

SHOP MY FAVORITES FOR THIS RECIPE

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. 

What is Baja Fish Taco Sauce Made Of?

Well, a typical baja sauce for fish tacos is made out of sour cream (or mexican crema), mayo, lime, cilantro and sometimes sriracha. But I wanted to go dairy free on this one, and I’m so glad I went with my gut because my version of Baja Sauce will rock your rock! You’ll need:

• 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

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!

1. 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.
2. 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.
3. 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.
4. Pan Sear Fish: Heat a large non-skillet 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.
5. 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.
6. 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! 

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

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

Epic Baja Fish Tacos with Avocado Crema

★★★★★ 5 from 18 reviews

• Author: Krista
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 14-16 tacos 1x
• Category: Seafood
• Method: Stove
• Cuisine: Mexican
• Diet: Gluten Free

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Description

These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love!

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Ingredients

Baja Fish Tacos:

• 2 lbs. cod filets
• 2 tablespoons avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon ancho chili powder
• 1/4 teaspoon ground black pepper
• 16 corn tortillas
• cooking spray
• optional: fresh pico de gallo

Cabbage Slaw:

• 2 cups green cabbage, thinly sliced
• 2 cups purple cabbage, thinly sliced
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 1 teaspoon honey
• salt & pepper to taste

Avocado Crema:

• 2 avocados
• 1 garlic clove
• 1/4 cup fresh cilantro
• 1/4 teaspoon cumin
• 1/8 teaspoon red pepper flakes
• 1 1/2 tablespoon lime juice
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• salt to taste

Instructions

Cilantro Lime Cabbage Slaw:

1. 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.

Avocado Crema:

1. 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.

Baja Fish Tacos:

1. 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.
2. Season both sides of cod with spice blend and gently rub in.
3. Heat a large non-skillet skillet to medium high heat.
4. 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)
5. Remove cod from pan and set on a plate to rest.
6. To 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.
7. 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.

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Nutrition

• Serving Size: 2 tacos
• Calories: 239
• Sugar: 4 g
• Sodium: 478 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 23 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 40 mg

Keywords: baja fish tacos, baja fish taco recipe, cabbage slaw, avocado crema, avocado sauce, baja fish taco sauce, cinco de mayo recipes, best fish taco recipe

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