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!
Print
Baja Fish Tacos Recipe
- 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
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
76 comments on “Baja Fish Tacos”
My entire family liked this. My husband thought this wasn’t going to be good at all. He says he doesn’t like tilapia and he didn’t think the avocado crema which to him meant guacamole would go with the fish. He loved the cabbage which I made as directed but with only a pinch of salt and no black pepper b/c he had an issue with it recently. He thought the crema was the perfect foil to the spiciness of fish. I did reduce the lime juice in the crema to 1 TBSP b/c my family claims to not like lemon/lime juice in anything. I used just under 2 lbs (7 fillets of varying sizes) of frozen tilapia and coated the fillets with 3x the amount of the seasoning on the first side and almost 3x the amount on the second side. So in total I made 6x the amount of seasoning to cover the fillets. Sounds like a lot but I saw reviews that said double it. Also tilapia fillets typically having more surface area than cod I think affected the amount needed as well. I cooked the fish in olive oil. The recipe doesn’t mention what size tortillas – We used flour street taco size (regular & sweet Hawaiian). I DO NOT eat cabbage but at my husband’s recommendation I did & I liked it. My son whose sense of taste is sensitive to any acids did not complain about the vinegar and lime juice. He also liked the tacos. Everyone agreed that this recipe should be on e we have again.
I am so glad everyone tried new things and loved it! Thank you so much for the review!
OMG!! The recipe is fabulous! So delicious . Thanks for sharing it.
I am thrilled you love this recipe as much as I do!
Krista, I made the fish tacos along with the cilantro lime rice last night for my son-in-law’s birthday dinner. I was a little nervous because he and my daughter are not only foodies, they are the owner/operator of a catering business where he does most of the cooking (I know, no pressure, right??!?!). I’ve cooked for them many times over the 12 years they’ve been married, but my daughter texted me after they left to say he was “very impressed with my dinner.” Everyone enjoyed it! I will definitely be making these often!!!
This is why I love love love my job! I am so happy this was a hit with everyone…talk about pressure! This is hands down one of the most popular recipes, and for a good reason! It is delicious!
When I get yums and 2 thumbs up from my husband and both my teens, you KNOW it’s a good recipe. I added cilantro lime rice on the side and everyone kept going for more. Makes a mama heart happy! Thanks!
This makes my Mamma’s heart happy! I am so glad this recipe was a big hit with the fam!
What is a non-skillet skillet?
Sorry about that – that was a typo. Non-stick skillet.
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!
This was an AMAZING dish and it was so easy to make. It was a big hit with both my finance and myself. This will be going in to our regular rotation.
This is music to my ears! These tacos are hard to beat; I am so glad you enjoyed them and found a new recipe to add to the rotation!
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!