These Epic Baja Fish Tacos are a fun twist on dinner! With crispy fish wrapped in soft tortillas and topped with fresh veggies, they are bursting with flavor.
Don’t forget the homemade fish taco sauce! It’s creamy and zesty, the perfect match. I love serving these tacos with a side of chips—because who doesn’t love a little crunch on the side?
Key Ingredients & Substitutions
White Fish: Cod and tilapia work great for this dish due to their mild flavors. If you want a similar texture but can’t find those, try haddock or even salmon for a richer taste.
Olive Oil: Extra virgin olive oil is my go-to for its flavor, but if you’re out, canola or avocado oil also does the trick without much flavor interference.
Cabbage: I love the crunch of green and purple cabbage, but feel free to use iceberg lettuce for a lighter option or even shredded carrots for a different texture.
Fish Taco Sauce: If you want a healthier version, Greek yogurt can replace half the mayonnaise while still keeping it creamy. And for a spicy kick, add more hot sauce or mix in some diced jalapeños!
How Do You Ensure the Fish is Cooked Perfectly?
Cooking fish can be tricky, so here are some tips for juicy, flaky results. Start by ensuring your skillet is hot before adding the fish. This helps with getting that nice sear.
- Cook the fish for 3-4 minutes on each side. Look for the fish to turn opaque and flake easily when pulled with a fork.
- Avoid overcooking; if you see the fish edges curling up, it’s time to take it off the heat.
Trust your instincts and check early if you’re unsure; it’s better to undercook slightly than to overdo it! Enjoy the process, and you’ll nail it every time.
Epic Baja Fish Tacos With Homemade Fish Taco Sauce
Ingredients You’ll Need:
For the Fish Tacos:
- 1 pound white fish fillets (like cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 tomato, diced
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Fish Taco Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (or to taste)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 30 minutes in total: 20 minutes for marinating the fish and 10 minutes to cook and assemble. It’s quick and oh-so-delicious!
Step-by-Step Instructions:
1. Marinating the Fish:
In a medium bowl, mix together the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. This will be your flavorful marinade. Add the fish fillets and make sure each piece is nicely coated. Let the fish sit in this marinade for around 20 minutes while you prepare the sauce.
2. Making the Fish Taco Sauce:
While the fish is soaking up the spices, grab a small bowl. In it, whisk together the mayonnaise, sour cream, lime juice, hot sauce, and a pinch of salt. Keep whisking until it’s smooth and creamy. Taste it and adjust the seasoning if needed. Set it aside for later.
3. Cooking the Fish:
Heat a skillet over medium-high heat. Once it’s hot, carefully add the marinated fish fillets. Cook them for about 3-4 minutes on each side, or until they flake easily and are cooked through. You’ll know they’re ready when they smell heavenly!
4. Preparing the Tacos:
While the fish is cooking, warm up the corn tortillas. You can do this in a dry skillet for a minute or pop them in the microwave until they’re warm and flexible. Once the fish is done, it’s time to assemble your tacos!
5. Assembling the Tacos:
Take a warm tortilla and place a few pieces of the delicious cooked fish right in the center. Pile on the shredded green and purple cabbage, diced tomato, and freshly chopped cilantro for that fresh crunch. Drizzle a nice amount of your homemade fish taco sauce over everything and serve with lime wedges on the side.
6. Enjoy!
Take a moment to admire your Epic Baja Fish Tacos, then dive in and enjoy every juicy bite. These tacos are a delightful mix of flavors and textures, perfect for a cheerful meal!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can also use halibut, mahi-mahi, or even shrimp if you prefer. Just keep in mind that cooking times may vary based on the thickness and type of the fish, so adjust accordingly.
How to Store Leftover Fish Tacos?
Store leftover components separately in airtight containers in the fridge for up to 2 days. Keep the fish, tortillas, cabbage, and sauce separate to maintain freshness. To reheat, warm the fish in a skillet over medium heat—just until heated through to avoid overcooking!
Can I Make the Sauce Ahead of Time?
Yes, you can make the fish taco sauce ahead! Prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving, and adjust the seasoning if necessary!
What Can I Use Instead of Mayonnaise?
If you’re looking for a healthier alternative, Greek yogurt works great in place of mayonnaise! It adds creaminess and a tangy flavor that pairs well with the fish. Just make sure to adjust the salt and lime juice to your taste for the best results.
