Easy Baja Fish Tacos
A quick and delicious recipe for fish tacos bursting with fresh flavors and textures, featuring crispy fish, crunchy toppings, and a zesty sauce.
Ingredients
For the Tacos
- 1 lb White fish fillets (such as cod or tilapia) Cut into similar-sized pieces for even cooking.
- 8 pieces Corn tortillas Can substitute with flour tortillas or lettuce wraps.
- 2 cups Cabbage (shredded) For added crunch.
- 1 medium Tomato (diced) Fresh for topping.
- 1/2 cup Fresh cilantro (chopped) For garnish.
- 1 medium Avocado (sliced) Adds creaminess.
- 1 medium Lime (juiced) For zestiness.
- 1/4 cup Mayonnaise For the sauce.
- 1/4 cup Sour cream For creaminess in sauce.
- Hot sauce To taste.
- 1 tsp Salt For seasoning.
- 1 tsp Pepper For seasoning.
- 1/4 cup Oil (for frying) Heat in a skillet.
Instructions
Preparation
- Heat 1/4 inch of oil in a skillet over medium-high heat until hot but not smoking, roughly 375°F.
- Season the fish fillets generously with salt and pepper.
- Cook the fish in the hot oil for 5-7 minutes, flipping halfway, until golden brown and flaky.
- Meanwhile, warm the corn tortillas in a separate pan for about 30 seconds on each side until pliable.
Sauce Preparation
- In a bowl, whisk together mayonnaise, sour cream, lime juice, and hot sauce until thick enough to coat the back of a spoon.
Assembly
- Assemble the tacos by placing 1-2 pieces of crispy fish on each tortilla.
- Top with shredded cabbage, diced tomato, avocado slices, and sprinkled cilantro.
- Drizzle the tacos with the zesty sauce and serve immediately with lime wedges.
Notes
Serve warm for best texture. Pair with sides like Mexican rice or black beans. For low-carb options, use lettuce wraps instead of tortillas. Store leftovers in separate containers to maintain freshness.