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!
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!
- 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-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.
- 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!
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
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Prep Time: 20 minutes
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Cook Time: 10 minutes
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Total Time: 30 minutes
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Yield: 14-16 tacos 1x
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Category: Seafood
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Method: Stove
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Cuisine: Mexican
- Diet: Gluten Free
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!
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:
- 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:
- 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:
- 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.
- 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.
- 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.
- 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.
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
I’m glad that you talked about deep-fried white-fleshed fish served on two corn tortillas with shredded cabbage and a creamy white sauce is known as Baja Style. One of my parents’ friends needs to know this article because they are trying to find specific information about it in a couple of days. Thank you for the tips about fish tacos.
Hands down, this is my favorite fish taco recipe! I hope you enjoy!
These were epic. I had some leftover Baja taco seasoning left over so I used that instead, but I will be trying you spices for the fish next time. Believe me there will be a next time, my husband loved these. I did add a little extra honey to the slaw cause my boys like sweet and I actually like it better.
Thanks for sharing.
★★★★★
I am so glad the recipe was a hit! I can’t wait for you to give the seasoning a try! It is packed with flavor!
Oh that looks finger licking good! Thanks for sharing!
★★★★★
It is the most popular recipe on the blog for a reason! It is delicious! I hope you give it a try!
Made a very tasty & satisfying dinner in this heatwave! I served it buffet style with shrimp, basa filets & tuna as the protein. I left out the cilantro cos I don’t like it.
Still everybody loved the tacos. Will definitely make it again. Thanks for the recipe.
★★★★★
The only way to survive this heatwave is TACOS! What a spread! The perfect proteins for this recipe! Thank you so much for the 5-star review!!
These look delicious! How many servings does it make? I see the breakdown of nutrition for 2 tacos, but how many total servings does the recipe make? Thanks! Can’t wait to make it.
You won’t be disappointed!! It should make 8 servings, but it ultimately depends on your taco-making style. Are you a triple fish guy like my husband or like me with lots of veggies!
Made this tonight with pacific whiting, grilled on a gas grill. Delicious! I also added a bit of mayo to the slaw to soften it ever so slightly. The kiddos that I thought wouldn’t touch the fish, much less a whole taco (we’ve got a bit of a food-touching issue here) ate two tacos each!
★★★★★
#Winning! I am so glad that this was a huge hit with the family!
I just love the Baja Fish Taco recipe. It was so easy to make and tasted delicioso! Yea for a fellow Texan, and thanks for sharing your love for Jesus in your bio.
I am so glad you enjoyed this recipe, Marilyn! If you are a taco lover like me, I definitely recommend the Spicy Shrimp Tacos with Cilantro Lime Slaw! You won’t be disappointed!
Absolutely amazing meal! Loved Avacado Crema – used sea bass for fish – Branzino.
Was delicious! Definitely will make this again. Also used broccoli/kale mix instead of cabbage for slaw and it was great. New go to fish taco meal! Thanks so much for great recipe!
★★★★★
Love Love Love!!! Sea Bass…I am drooling! And the broccoli/kale substitution, yes, please!
This recipe looks very tasty. I want to test. congratulations for the photos, it made me to wish prepare much more this meal.
You will not be disappointed if you give it a try! Thank you for the photo compliments!
These were amazing! I baked the cod instead of pan frying. I made a mango/black bean/ corn salsa to add to the tacos. Will make these over, and over, and over again.
★★★★★
Sounds like a winning dinner to me! There is no such thing as too many tacos!
This was amazing! So tasty! I did use broccoli slaw instead of the cabbage, didn’t feel like shredding it and my store was out of any pre done. Was still really good with the broccoli slaw.
★★★★★
I could totally see how that would be delicious! I am so glad you enjoyed this recipe!
The best fish tacos.
★★★★★
Loved the recipes!
Have made the whole dinner and will make it again. I have come back to this recipe to make one or two components. This is my go to blackened fish seasoning..
Thanks
★★★★★
You are so right! The slaw and the crema can be used in so many ways!!
We’ve made this 2 weeks in a row now. Hubby is a super fussy eater but this one gets his tick of approval and the best thing is, it’s so easy, healthy and great on a summer’s night. Many thanks, from fans in Western Australia 😀
★★★★★
I am jealous of your Summer night but so glad this recipe was a hit with the hubs!
These were amazing! We used Mahi Mahi because we had it on hand, and the fish was so flavorful that even my fish-hating kids loved it and ate multiple tacos!! My hubs said if he had ordered these from a restaurant he would be very happy. Delicious.
★★★★★
You can never go wrong with Mahi Mahi! So happy the whole family enjoyed them!
Is it possible to make this recipe with any other white fish such as basa??
Yes, any white fish is a great option! I hope you enjoy!
Can I make the slaw and avocado creama in advance?
Yes, those are the two I usually prep ahead of time if I have time.
Question for the cabbage slaw. What would you recommend as a substitute for honey? I can’t have it and it is not recommended for babies under a year. Thank you!
You could use a little bit of sugar maybe 1/4 tsp or just omit it completely.
Awesome! Takes a little time so start early!
★★★★★
Glad you enjoyed!
These are by far the best fish tacos I’ve ever made!!! I didn’t have the ingredients for the slaw but I had some mango salad made from another meal and used that for my tacos. The avocado crema is the most epic thing I’ve ever slathered on a taco! Cannot wait to make these again!!!!!
★★★★★
Mango is a fantastic substitution! Yes, the avocado crema gives me life!
I also just discovered that the avocado crema is wonderful to dip cucumber into. Double win!!!
Yes, it doubles as a great dip! #winning
Do you have a nutritional breakdown of these tacos?
Hey Jake, I just reflected it to show the nutrition breakdown. This does not include the pico de gallo, since I did leave that up to you if you want to add. Hope that helps.
So yummy!! I did add a tiny bit of sour cream to the avocado crema and it was perfect! This recipe was amazing!
★★★★★
The Avocado Crema, to me, is what makes this dish pop! So glad you like it!!!
I make fish tacos all the time and decided to try this for the avocado crema, which i did not like. The red wine vinegar totally overpowered the Avocado Crema. Way too strong. I wonder if it is a typo in the recipe? Otherwise, the slaw is simple and good, as is the fish. I typically just use fresh avocado slices and make a sriracha drizzle with sriracha, plain Greek yogurt and lime. I will stick to that option.
★★
Hey Liana, I’m to hear that. The avocado crema is meant to have the same flavors as chimichurri which is make with cilantro and red wine vinegar for a zesty zip. But if you came in thinking it was going to be a plain old avocado crema I can see how you’d be surprised. If you think it’s too strong you could half the red wine vinegar. Glad you liked the other components.
These were absolutely delicious fish tacos! I used tilapia and served with Mexican rice and black beans! The pico added a nice flavor!
★★★★★
You can’t go wrong with this recipe! Agree; the pico is the perfect finish!
These tacos are SOOOOOO good!!! My husband and I love them! He gets so excited when I tell him this is what we are having for dinner!
Thank you so much we absolutely appreciate it!
Ciao from Florence Italy!
★★★★★
Grazie! I am so glad he loves them! Ciao!
Very easy to make and delicious! Flavours of the slaw, sauce and fish make for a fantastic taco.
★★★★★
Thank you!
Made this using grouper and it was restaurant quality! Will make again and again!
★★★★★
woohoo.. one of my favorites.
So easy to come together for a weeknight meal. My avocado crema looked a little brownish and I also used snack packs of guacamole so that’s probably why, but it still tasted great. The taste of the crema and the fish went perfectly together! I had my tacos with a spring mix salad with rice and mixed veggies for the non-salad eaters. A keeper for sure!
Yup, that’s probably why. Those dang snack packs. 🙂 Glad the flavor was still bomb anyways and loved the way you served it!
Made these last night and they were incredible! The avo sauce is delicious and the fish was perfect spice level ( we accidentally did double spices for half the fish but loved it) thank you!!
★★★★★
My favorite part of this recipe is the Avocado Crema!! So glad you loved them!
AMAZING! My husband grew up in So. Cal with fish tacos as his favorite dish, ordering at local restaurants as well as in Mexico. He said these were the best fish tacos he’s ever had!
★★★★★
Nice sounding recipe. Shame the web page uses this sticky video that obstructs some of the page when scrolling down and viewing page vertically on an iPhone. It’s distracting and there is no obvious “close video window” option for this floating window.
Hey jack, sorry about that. It’s part of the way I make money and am able to offer this yummy recipes to you for free. 🙂 But I will make sure that the “x” is easier for the viewer to close so you’re able to see what you came for.
Made these tonight with halibut. They were delicious! The same tacos would be good with chicken or shrimp too. Thanks for the recipe!
★★★★★
Yes, I agree! These tacos are great with almost any protein! Thank you for giving this recipe a try!