Epic Baja Fish Tacos with Avocado Crema

Gluten FreeKid Friendly
Prep Time
20 mins
Cook Time
10 mins
Calories
239

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

overhead photo of epic baja fish tacos with an avocado crema and lime wedges

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.  

seasoned cod for baja fish tacos

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!

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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. 

avocado crema for baja fish tacos

epic baja fish tacos topped with cabbage slaw and avocado crema

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

overhead photo of epic baja fish tacos topped with cabbage slaw and avocado crema

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.

overhead photo of epic baja fish tacos with avocado crema

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

side photo of epic baja fish tacos with avocado crema and cabbage slaw

Print
epic baja fish tacos topped with cabbage slaw and avocado crema

Epic Baja Fish Tacos with Avocado Crema

  • Author: Krista
  • prep_time Prep Time: 20 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 14-16 tacos 1x
  • category Category: Seafood
  • method Method: Stove
  • cuisine 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!

Scale

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.

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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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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44 Responses
  1. Haley

    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!

  2. Marilyn

    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.

    1. Krista

      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!

  3. Blynnsa

    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!

  4. Pamela

    This recipe looks very tasty. I want to test. congratulations for the photos, it made me to wish prepare much more this meal.

  5. Jen

    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.

  6. Deb

    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.

  7. Rhonda

    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

  8. Dani

    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 😀

  9. Emily

    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.

  10. Tamara

    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!!!!!

    1. Krista

      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.

  11. Crissy

    These were absolutely delicious fish tacos! I used tilapia and served with Mexican rice and black beans! The pico added a nice flavor!

  12. Sarà Amrhein

    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!

  13. megan

    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!!

  14. Krista

    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!

  15. Lynn

    Made these tonight with halibut. They were delicious! The same tacos would be good with chicken or shrimp too. Thanks for the recipe!

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