I present Grilled Baja Fish Tacos piled with crisp cabbage slaw, silky avocado crema and bright Pico de Gallo, an easy recipe that needs no frying and hides a surprising shortcut.

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I cant get over how these Epic Baja Fish Tacos with Homemade Fish Taco Sauce hit every note. Loaded with crunchy cabbage slaw, silky avocado crema and bright Pico de Gallo, they feel like summer on a plate.

I used flaky cod and a ripe avocado to keep things simple, but the sauce lingers and makes you wonder how one taco can be so addictive. Call them Best Ever Fish Tacos or just pretend theyre Grilled Baja Fish Tacos, either way these are dangerously easy and no ones gonna stop at one taco.

Try them, you wont regret it.

Ingredients

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White fish is lean protein, low fat, filling, great source of omega three.
Corn tortillas add fiber, earthy flavor, gluten free if you need it.
Cabbage gives crunch, vitamin C, and fiber, keeps tacos bright and fresh.
Avocado brings creaminess, healthy monounsaturated fats, and makes things rich.
Fresh lime juice adds bright acidity, balances richness, gives a tangy zip.
Chipotles in adobo add smoky heat, a little spice and depth.
Mayo and sour cream make creamy sauce, add fat and smooth mouthfeel.
Cilantro gives fresh herbal lift, some people love it or hate it.

Ingredient Quantities

1 1/2 lb white flaky fish (cod, mahi mahi or tilapia), you pick

2 tbsp olive oil

1 tbsp fresh lime juice (about 1 lime)

1 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

8 to 12 small corn tortillas (6 inch)

3 cups shredded green cabbage (or mix green + purple)

1 medium carrot, grated

1/4 cup chopped fresh cilantro

2 tbsp mayonnaise

2 tbsp sour cream or Greek yogurt

1 tsp honey or granulated sugar

2 tbsp fresh lime juice (for slaw)

2 medium ripe tomatoes, seeded and diced

1/4 cup finely chopped red onion

1 jalapeño, seeded and minced

2 tbsp chopped cilantro (for pico)

1/2 tsp kosher salt (for pico)

1 ripe avocado (for crema)

1/2 cup sour cream or Greek yogurt (for crema)

1 small garlic clove, minced

2 tbsp chopped cilantro (for crema)

1/2 cup mayonnaise (for fish taco sauce)

1/4 cup sour cream (for fish taco sauce)

1 to 2 chipotles in adobo, minced (optional but awesome)

1 tbsp adobo sauce (from the chipotle can)

1 tbsp lime juice (for sauce)

1/2 tsp smoked paprika (for sauce)

Pinch of salt

1 ripe avocado, sliced (optional extra)

Fresh cilantro sprigs for garnish

Lime wedges for serving

How to Make this

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1. Make the fish marinade and rub the fish: whisk 2 tbsp olive oil, 1 tbsp fresh lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Pat 1 1/2 lb white flaky fish dry, coat with the mixture and let sit 10 to 15 minutes while you prep the rest.

2. Whip up the fish taco sauce: in a bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 to 2 minced chipotles in adobo (optional but awesome), 1 tbsp adobo sauce, 1 tbsp lime juice and 1/2 tsp smoked paprika plus a pinch of salt. Stir or blitz in a mini blender until smooth, taste and adjust heat. Chill.

3. Make the avocado crema: mash 1 ripe avocado with 1/2 cup sour cream, 1 small minced garlic clove, 2 tbsp chopped cilantro and a pinch of salt until creamy. If it’s too thick add a spoonful of sour cream. Set aside.

4. Toss the slaw: in a big bowl mix 3 cups shredded cabbage, 1 grated medium carrot and 1/4 cup chopped cilantro. Whisk 2 tbsp mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 tsp honey or granulated sugar and 2 tbsp fresh lime juice, salt to taste, then toss into the cabbage. Chill so it softens a bit.

5. Make pico de gallo: combine 2 medium seeded diced tomatoes, 1/4 cup finely chopped red onion, 1 seeded minced jalapeño, 2 tbsp chopped cilantro and 1/2 tsp kosher salt. Let sit 5 minutes to marry flavors.

6. Cook the fish (no frying needed): preheat oven to 425 F and place fish on a lined baking sheet, bake 10 to 14 minutes depending on thickness until it flakes easily. Or for a quicker finish heat a skillet over medium high, add a little oil and cook 3 to 4 minutes per side. Don’t overwork the fish, it should stay moist.

7. Warm the tortillas: heat 8 to 12 small corn tortillas in a dry skillet 20 to 30 seconds per side until pliable, or wrap in a damp towel and microwave 30 seconds. Keep them covered so they stay warm.

8. Assemble tacos: flake the fish into bite sized pieces, spread a spoonful of fish taco sauce on each tortilla, top with fish, a scoop of slaw, a spoon of pico, a drizzle of avocado crema and sliced avocado if using. Sprinkle fresh cilantro sprigs on top.

9. Serve with lime wedges and extra sauce on the side. Leftover sauce keeps in the fridge for several days but eat the cooked fish the same day for best flavor.

Equipment Needed

1. Large mixing bowl (for slaw and to toss the marinated fish)
2. Small bowls (for sauces, pico and holding seasonings)
3. Measuring cups and measuring spoons
4. Whisk and a fork (whisk dressings, fork to mash avocado)
5. Baking sheet with parchment paper or foil (for oven fish)
6. Skillet (cast iron or nonstick) and a spatula or tongs (for pan-searing)
7. Chef’s knife and cutting board (tomatoes, onion, jalapeño, cilantro, lime)
8. Mini blender or immersion blender (or a bowl + fork if you prefer)

FAQ

Q: What's the best fish to use for these Baja tacos? A: Any mild white flaky fish works, like cod, mahi mahi or tilapia. Cod flakes beautifully and tastes classic, mahi is a bit firmer so it holds up better on the grill, tilapia is cheap and easy. Use boneless skinless fillets, fresh or fully thawed if frozen.

Q: How do I keep the fish from falling apart while cooking? A: Pat the fillets dry, toss with the oil and spice mix, and use a very hot pan or grill. Let the fish cook without moving it for about 3 to 4 minutes per side depending on thickness, flip once, then rest 2 minutes. You can also bake at 400 F for 10 to 12 minutes. Don't overcook, aim for an internal temp of 145 F.

Q: What's the easiest way to warm tortillas so they don't crack? A: Heat them in a dry skillet 20 to 30 seconds per side until pliable, or wrap a stack in a damp paper towel and microwave 30 to 45 seconds. For a party, wrap in foil and keep in a 350 F oven for 10 minutes. Keep warmed tortillas wrapped in a towel so they stay soft.

Q: Can I make the sauces and toppings ahead of time? A: Yes, the fish taco sauce, slaw, pico and crema can be made ahead. Store in airtight containers in the fridge for 3 to 4 days. Avocado crema may darken a bit, stir in extra lime or a little water to refresh it. Keep chipotles separate if you want to control heat just before serving.

Q: How spicy are these tacos and how do I tone down the heat? A: With 1 to 2 chipotles plus jalapeño it's medium heat. Remove seeds from the jalapeño to cut heat, use just 1 or zero chipotles, or add more lime and a dash of honey to mellow things. You can also serve sauce on the side so people control the spice.

Q: What about leftovers and reheating fish for next day tacos? A: Store leftover fish in the fridge up to 2 days. Reheat gently in a 325 F oven for 8 to 10 minutes or in a covered skillet on low for a few minutes so it doesn't dry out. The slaw and pico keep well for 3 days, but assemble tacos right before eating for best texture.

Epic Baja Fish Tacos With Homemade Fish Taco Sauce! Recipe Substitutions and Variations

Fish (1 1/2 lb white flaky fish): swap for shrimp, halibut or snapper, or for a vegetarian option use extra-firm tofu (press it well and sear). Shrimp cooks way faster so watch the time.
Mayonnaise (used in slaw and fish sauce): use plain Greek yogurt, sour cream, mashed avocado or avocado mayo, or a vegan mayo. If you swap yogurt for mayo add a teaspoon olive oil to bring back some richness.
Chipotles in adobo (1 to 2, plus adobo sauce): use 1 teaspoon chipotle powder plus 1 teaspoon tomato paste, or 1/2 teaspoon smoked paprika plus a pinch of cayenne, or a few dashes of your favorite hot sauce. Taste as you go, heat varies a lot.
Cilantro (for pico, crema, garnish): substitute flat leaf parsley plus extra lime for brightness, or try chopped basil for a different fresh note, or omit and bump the lime and salt. Works fine if you’re not a cilantro fan.

Pro Tips

1. Pick thicker, firm fillets and pat them very dry before you season. Citrus in the rub will start “cooking” the fish, so marinading more than 10 to 15 minutes will turn delicate fillets mealy. If using previously frozen fish, thaw fully and press with paper towels so the spice rub actually sticks.

2. Hot pan or hot oven is your friend, but dont overcook. Sear quickly in a smoking hot skillet for a nice crust or roast at high heat, then pull the fish when it is just opaque and still a touch translucent in the middle. It will finish while resting, so err on the side of slightly underdone to keep it moist.

3. Tweak sauces by taste and texture not by recipe rules. Start with less chipotle than you think, add more after tasting. If the avocado crema browns or gets thick, press plastic wrap right onto the surface and add a squeeze of lime to keep it bright; if a mayo or cream sauce splits, whisk in a teaspoon of warm water or lime juice to bring it back.

4. Warm and handle tortillas right before serving and build smart to avoid sogginess. Keep them wrapped so they steam and stay pliable, toast the edges for texture, and put a bit of slaw or sauce barrier between tortilla and fish if you need to hold tacos for a few minutes. Keep extra sauce on the side and eat the cooked fish the same day.

Epic Baja Fish Tacos With Homemade Fish Taco Sauce! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I present Grilled Baja Fish Tacos piled with crisp cabbage slaw, silky avocado crema and bright Pico de Gallo, an easy recipe that needs no frying and hides a surprising shortcut.

Servings

servings

Calories

413

kcal

Equipment: 1. Large mixing bowl (for slaw and to toss the marinated fish)
2. Small bowls (for sauces, pico and holding seasonings)
3. Measuring cups and measuring spoons
4. Whisk and a fork (whisk dressings, fork to mash avocado)
5. Baking sheet with parchment paper or foil (for oven fish)
6. Skillet (cast iron or nonstick) and a spatula or tongs (for pan-searing)
7. Chef’s knife and cutting board (tomatoes, onion, jalapeño, cilantro, lime)
8. Mini blender or immersion blender (or a bowl + fork if you prefer)

Ingredients

1 1/2 lb white flaky fish (cod, mahi mahi or tilapia), you pick
2 tbsp olive oil
1 tbsp fresh lime juice (about 1 lime)
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
8 to 12 small corn tortillas (6 inch)
3 cups shredded green cabbage (or mix green + purple)
1 medium carrot, grated
1/4 cup chopped fresh cilantro
2 tbsp mayonnaise
2 tbsp sour cream or Greek yogurt
1 tsp honey or granulated sugar
2 tbsp fresh lime juice (for slaw)
2 medium ripe tomatoes, seeded and diced
1/4 cup finely chopped red onion
1 jalapeño, seeded and minced
2 tbsp chopped cilantro (for pico)
1/2 tsp kosher salt (for pico)
1 ripe avocado (for crema)
1/2 cup sour cream or Greek yogurt (for crema)
1 small garlic clove, minced
2 tbsp chopped cilantro (for crema)
1/2 cup mayonnaise (for fish taco sauce)
1/4 cup sour cream (for fish taco sauce)
1 to 2 chipotles in adobo, minced (optional but awesome)
1 tbsp adobo sauce (from the chipotle can)
1 tbsp lime juice (for sauce)
1/2 tsp smoked paprika (for sauce)
Pinch of salt
1 ripe avocado, sliced (optional extra)
Fresh cilantro sprigs for garnish
Lime wedges for serving

Directions

Make the fish marinade and rub the fish: whisk 2 tbsp olive oil, 1 tbsp fresh lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Pat 1 1/2 lb white flaky fish dry, coat with the mixture and let sit 10 to 15 minutes while you prep the rest.
Whip up the fish taco sauce: in a bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 to 2 minced chipotles in adobo (optional but awesome), 1 tbsp adobo sauce, 1 tbsp lime juice and 1/2 tsp smoked paprika plus a pinch of salt. Stir or blitz in a mini blender until smooth, taste and adjust heat. Chill.
Make the avocado crema: mash 1 ripe avocado with 1/2 cup sour cream, 1 small minced garlic clove, 2 tbsp chopped cilantro and a pinch of salt until creamy. If it’s too thick add a spoonful of sour cream. Set aside.
Toss the slaw: in a big bowl mix 3 cups shredded cabbage, 1 grated medium carrot and 1/4 cup chopped cilantro. Whisk 2 tbsp mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 tsp honey or granulated sugar and 2 tbsp fresh lime juice, salt to taste, then toss into the cabbage. Chill so it softens a bit.
Make pico de gallo: combine 2 medium seeded diced tomatoes, 1/4 cup finely chopped red onion, 1 seeded minced jalapeño, 2 tbsp chopped cilantro and 1/2 tsp kosher salt. Let sit 5 minutes to marry flavors.
Cook the fish (no frying needed): preheat oven to 425 F and place fish on a lined baking sheet, bake 10 to 14 minutes depending on thickness until it flakes easily. Or for a quicker finish heat a skillet over medium high, add a little oil and cook 3 to 4 minutes per side. Don’t overwork the fish, it should stay moist.
Warm the tortillas: heat 8 to 12 small corn tortillas in a dry skillet 20 to 30 seconds per side until pliable, or wrap in a damp towel and microwave 30 seconds. Keep them covered so they stay warm.
Assemble tacos: flake the fish into bite sized pieces, spread a spoonful of fish taco sauce on each tortilla, top with fish, a scoop of slaw, a spoon of pico, a drizzle of avocado crema and sliced avocado if using. Sprinkle fresh cilantro sprigs on top.
Serve with lime wedges and extra sauce on the side. Leftover sauce keeps in the fridge for several days but eat the cooked fish the same day for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.