These Baja fish tacos are a tasty twist on a classic! Crispy fish, fresh veggies, and zesty avocado crema come together in soft tortillas for a meal that feels like a beach vacation in every bite!
I love how simple they are to make—just fry up the fish, toss the toppings together, and you’re set! Perfect for when friends drop by, or even just a weeknight treat. You can’t go wrong here!
Key Ingredients & Substitutions
White Fish: Cod or halibut are great choices for this recipe. They have a mild flavor and cook well. If those aren’t available, tilapia or mahi-mahi make excellent substitutes!
Spices: The paprika, chili powder, cumin, garlic powder, and onion powder create a flavorful rub. Prefer a little more heat? Add cayenne pepper or use a spicier chili powder for a kick!
Tortillas: Corn tortillas give an authentic flair to fish tacos. However, if you prefer flour ones, they work too! Gluten-free tortillas are also a good option.
Taco Sauce: Mayonnaise and sour cream make a creamy base for the sauce. If you want a lighter version, swap sour cream with Greek yogurt. For a dairy-free option, try avocado mayo.
How Should I Cook the Fish to Get It Just Right?
Cooking the fish properly is key to delicious tacos. Here’s how to ensure it’s perfect:
- Preheat your skillet and add olive oil, allowing it to heat up for a minute before adding the fish.
- Cook the fish for about 3-4 minutes on each side. You’ll know it’s ready when it flakes easily with a fork.
- If you’re unsure, use a meat thermometer; the internal temperature should reach 145°F (63°C).
Letting the fish rest for a minute before flaking it helps retain moisture, making for juicy tacos!
Epic Baja Fish Tacos With Homemade Fish Taco Sauce
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or halibut)
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup red cabbage, shredded
- 1 cup pico de gallo (diced tomatoes, onion, cilantro, lime juice)
- 1/2 cup guacamole
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Fish Taco Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp chipotle sauce (adjust for spice level)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious taco recipe will take about 30 minutes from start to finish. You’ll spend around 10 minutes prepping the fish and sauce, and then about 20 minutes cooking and assembling everything for a delightful meal!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by making a spice mix! In a bowl, combine the paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this flavorful mix all over the fish fillets so they’re nicely coated.
2. Cook the Fish:
Heat the olive oil in a skillet over medium-high heat. Once hot, add the seasoned fish fillets. Cook them for about 3-4 minutes on each side until they are cooked through and flake easily with a fork. Remove from heat and set aside. Smell that deliciousness!
3. Make the Taco Sauce:
In a small bowl, mix together the mayonnaise, sour cream (or Greek yogurt), lime juice, chipotle sauce, salt, and pepper. Stir until it’s smooth and creamy. Taste it and adjust the seasoning if you like. That’s your tasty taco sauce!
4. Warm the Tortillas:
Take a separate skillet and warm the tortillas over medium heat. Heat each tortilla for about 30 seconds on each side until they are soft and pliable. This makes them easier to fold and eat!
5. Assemble Tacos:
Now for the fun part! On each tortilla, place a generous amount of shredded red cabbage as a crunchy base. Next, add a piece of the delicious cooked fish on top. Then, pile on some pico de gallo and a scoop of guacamole. Finally, drizzle the homemade fish taco sauce over it all!
6. Garnish and Serve:
Sprinkle some fresh cilantro on top of each taco for a pop of flavor. Serve with lime wedges on the side for that extra zing. Enjoy your awesome Baja fish tacos with friends or family!
Can I Substitute the Fish in This Recipe?
Absolutely! If you don’t have cod or halibut, you can use any firm white fish like tilapia or mahi-mahi. Just make sure it’s fresh and has a similar cooking time to ensure it flakes easily.
What If I Don’t Have Mayonnaise for the Sauce?
No problem! You can substitute mayonnaise with Greek yogurt for a healthier option or sour cream if you want to keep it creamy. If you prefer a dairy-free version, use avocado instead for a rich texture.
How to Store Leftover Fish Tacos
To store leftovers, keep each component separate in airtight containers in the fridge for up to 2 days. Warm the fish gently in a skillet before reassembling the tacos. Avoid reheating more than once to maintain freshness.
Can I Make the Taco Sauce in Advance?
Yes! You can make the fish taco sauce a day ahead of time. Just store it in a sealed container in the fridge; the flavors will meld beautifully. Give it a good stir before serving, and adjust the spice if needed!
