This INCREDIBLE Baja Fish Tacos recipe offers a deliciously flaky, seasoned fish, a flavor packed slaw, and incredible sauce to finish it off. What more could you ask for?!
Last week, Taco Tuesday to be specific, I had planned on making some chicken tacos for dinner. They are always a hit with the family, my picky ones can pick their own toppings, and they are very simple to prepare. As I went through my freezer, I found some cod on hand that I had previously intended to use for fish bowls. Since I had some extra time in my afternoon, I decided to change up taco night from chicken to fish!
After preparing the crunchy slaw, cream sauce, and seasoning the fish, it was ready to prepare and came together in no time. We had had some friends over a few days prior, so I even had some leftover Pico de Gallo to add on top. Not only were these the best Baja fish tacos loaded with toppings, layers, and flavor—but my entire family all but inhaled these and went back for round two.
If you’re in a hurry, you can prepare a lot of this before dinnertime too. You can even use the fish and toppings on top of rice to create a rice bowl versus in a taco shell. I served ours with rice and beans for dinner, however, since there are so many layers to these tacos, you can easily serve them on their own. I have no doubts if you’re a fish lover, you will find this recipe to make the best fish tacos you’ve had in awhile!
Incredible Baja Fish Tacos Ingredients
Fish Taco:
- Cod fish filets
- Olive oil
- Garlic powder
- Paprika
- Salt
- Chili powder
- Black pepper
- Warm corn tortillas
*See exact measurements down below on recipe cards
Slaw:
- Cabbage
- Lime juice
- Fresh cilantro
Cream sauce:
- Avocados
- Garlic cloves
- Cilantro
- Red pepper flakes
- Lime juice
- Red wine vinegar
- Olive oil
Incredible Baja Fish Tacos Directions
- Assemble slaw by adding all ingredients to a medium bowl. Set aside.
- Assemble cream sauce by adding all ingredients to a food processor and blending until smooth. Set aside.
- To season/cook the fish, combine the garlic powder, paprika, salt, chili powder, and black pepper in a small bowl.
- Season each piece of fish evenly, making sure each side is evenly coated.
- In a skillet or frying pan, heat the olive oil over medium-high heat.
- Add in the seasoned fish to the hot oil and cook each side for about 3-4 minutes.
- Remove fish from heat and assemble tacos.
- To assemble, fill each tortilla with some flaked fish. Pour some creamy Baja fish taco sauce on top of the fish, followed by the slaw mixture. *If desired, you can add some Pico de Gallo or other desired toppings, but it isn’t needed
- Continue until all tortillas have been filled. Then serve and enjoy your delicious Baja tacos!
Alternative Ingredients
Once you’ve made this original recipe once, you can allow yourself to get creative in the kitchen the next time you make it again. Feel free to add your favorite toppings like sour cream, fresh Pico de Gallo, or hot sauce! Also, feel free to omit things you don’t like, or even substitute tilapia in lieu of cod. So many different options when it comes to these, so have fun with it! Here are a few ingredients you can use as substitutes or add if you’re feeling like getting crafty!
- Red cabbage
- Cabbage slaw
- Flour tortillas
- Red onion
- Cayenne pepper
- Beer batter
- Vegetable oil also works
What To Serve With Baja Fish Tacos
- Restaurant Style Mexican Rice
- The Best Refried Beans
- Best Ever Instant Pot Mexican Rice
- Mexican Street Corn
Other Great Fish Recipes
Can’t get enough of this delicious recipe? Good news, if you loved these Baja-style fish tacos, there are more great recipes where that came from!
What do you think of this incredible Baja fish taco recipe? Are there changes you would make? Let me know in the comments below! And if you decide to make this dish or one of the others on our page, tag us over on Instagram and use #thecookinchicks!
Baja Fish Tacos
Equipment
Ingredients
FISH TACO
- 2 lbs cod fish filets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- corn tortillas *warmed is best
SLAW
- 2 cups cabbage, sliced thin
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
CREAM SAUCE
- 2 avocados *pitted/peeled
- 3 garlic cloves, minced
- 1/4 cup cilantro, chopped
- 1 pinch red pepper flakes
- 1 tablespoon lime juice
- 2 tablespoon red wine vinegar
- 1 tablespoon olive oil
Instructions
- Assemble slaw by adding all ingredients to a medium bowl. Set aside.
- Assemble cream sauce by adding all ingredients to a food processor and blending until smooth. Set aside.
- To season/cook the fish, combine the garlic powder, paprika, salt, chili powder, and black pepper in a small bowl.
- Season the fish filets evenly, making sure each side is evenly coated.
- In a skillet, heat the olive oil over medium high.
- Add in the seasoned fish and cook each side for about 3-4 minutes.
- Remove fish from heat and assemble tacos.
- To assemble, fill each tortilla with some flaked fish.
- Pour some cream sauce on top of the fish, followed by the slaw mixture. *If desired, you can add some pico de gallo, but it isn't needed
- Continue until all tortillas have been filled. Serve and enjoy!
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