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Baja Fish Tacos are a crunchy, light, flavorful taco recipe. The crunchy white fish, combined with the delicious slaw and amazing sauce, results in a mouthwatering taco recipe that you’ll revisit time and time again.

Baja Fish Tacos

What are Baja Fish Tacos

Baja Fish Tacos are a beloved taco dish. What sets them apart is their vibrant toppings. This recipe has so many flavor profiles, making it delicious and easy, which everyone will love!

If you love this recipe, check out my other amazing at-home recipes, like Filet O Fish Copycat, Tacos Al Pastor

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Why everyone loves this recipe

  • It’s a crowd-pleaser- Who doesn’t love tacos, and who doesn’t love crispy fish? If you’re looking for a dish to make for your family or friends, this is a great option!
  • It’s fresh and light- The excellent cabbage combined with the delicious crema makes for a taco that would leave you feeling heavy. No fried foods? No problem! Make this dish with grilled fish, too! Either way, you’ll be proud to eat and serve this colorful taco that is filled with nutrients and packed with flavor

What Kind of Fish can I use for this recipe?

While the traditional choice for Baja fish tacos is firm white fish like cod or halibut, you can use any type of fish you prefer. Tilapia, mahi-mahi, or even shrimp work well too.

Can I make this recipe ahead of time?

While the fish is best served fresh and crispy, you can prepare the toppings and warm the tortillas ahead of time to save on prep time. If you need to fry the fish in advance, you can go ahead and reheat it in the oven just before serving to maintain its crispiness.

Are there any side dishes that pair well with Baja fish tacos?

Certainly! Classic side dishes like Mexican rice, black beans, or a refreshing cucumber salad complement the flavors of Baja fish tacos beautifully. You can also serve them with chips and guacamole for a complete meal.

How long will leftover fish tacos keep in the fridge?

A: While it’s best to enjoy them fresh, leftover fish tacos can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the tortillas and fish in a skillet over medium heat until heated through.

Tips for making the perfect Tacos

– For a lighter alternative, you can grill the fish instead of frying it. Simply season the fish with salt, pepper, and a squeeze of lime juice before grilling until cooked through.

– Get creative with your toppings! Try adding pickled red onions, mango salsa, or additional herbs for a unique twist.

– If you’re short on time, you can use store-bought crispy fish fillets or fish sticks as a shortcut.

Baja Fish Tacos

5 from 2 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Crunchy, vibrant and delicious baja fish tacos with a cabbage slaw and flavorful crema sauce.
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Ingredients 

For the slaw:

  • ½ cup red cabbage finely sliced
  • ½ cup green cabbage finely sliced
  • ½ cup tomato diced
  • ½ cup white onion diced
  • 2 small jalapenos diced
  • ¼ cup fresh cilantro chopped plus more for garnish
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • ½ teaspoon freshly ground black pepper

For the sauce:

  • ½ cup mayo
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ cup ketchup or sriracha
  • 1 tablespoon lime juice
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper

For the fish:

  • 1 pound white fish (cod, snapper or halibut is my favorite)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour

For the wet batter:

  • cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 large egg
  • 14 ounces beer (or unflavored sparkling water)

Other:

  • Vegetable oil for frying
  • Tortillas for serving
  • Lime wedges for serving

Instructions 

Make the slaw:

  1. In a large mixing bowl, combine the cabbage, tomatoes, onions, jalapenos cilantro, sour cream, lime juice, salt, sugar, and pepper. Toss everything together until evenly coated. Cover and refrigerate the slaw.

Make the crema:

  1. In a blender or small food processor, blend together the mayo, sour cream, cilantro, ketchup, lime juice, salt and pepper. Blend until smooth.

Prep the fish:

  1. Cut the fish fillets into small, manageable pieces (small enough to fit inside your tortillas.) Season the fish with salt and pepper.
  2. Add the flour for the fish (1 cup) to a plate. Set aside.

Prepare the wet batter:

  1. In a large bowl, whisk together the flour for the wet better (1 1/2 cup), cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Whisk in the egg. Slowly pour in the beer or sparkling water and stir until a smooth, fizzy batter forms. Add more liquid if you need it. Your batter should be light.

Dredge the fish:

  1. Then dip each piece of fish into the flour and then into the wet batter, ensuring it's fully coated all over. Allow any excess batter to drip off before frying the fish in the hot oil.

Deep fry the fish:

  1. Heat vegetable oil in an extra deep skillet or pot over medium-high heat. Once the oil is hot (350°F), carefully add the coated fish pieces, ensuring the pan is not overcrowded. Fry until golden brown and crispy, about 2 to 3 minutes per side. Transfer the cooked fish to a plate lined with paper towels to drain excess oil.

Assemble the tacos:

  1. Warm the tortillas in a skillet or on a griddle for about 30 seconds on each side until they are soft and hot.
  2. Take a warm tortilla and layer it with the crema and shredded cabbage. Top with a piece of crispy fish and then add more crema. Garnish with freshly chopped cilantro.

Nutrition

Calories: 385kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. Kelly says:

    5 stars
    This is super easy and quick to make once the slaw and sauce are prepped. I love fish so this recipe is perfeeect <3

  2. Vanessa says:

    5 stars
    I made this for lunch today after seeing it on FB and it was sooo good