These Epic Baja Fish Tacos are full of tasty, crispy fish wrapped in warm tortillas! Topped with fresh veggies and a zesty homemade sauce, they’re a party in your mouth.
Trust me, once you try these tacos, you’ll be ready to throw a taco party! I like to add extra sauce for a little kick—because who doesn’t love more flavor? 🌮✨
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices for this recipe due to their mild flavor. If those aren’t available, any firm white fish like haddock or snapper will work. You can also try shrimp for a delightful twist!
Spices: Chili powder and cumin are key for a flavorful fish. If you want more heat, add cayenne pepper or use a spicy taco seasoning. Smoked paprika can bring an extra depth, but regular paprika is just fine too!
Sour Cream & Mayonnaise: For a lighter sauce, replace sour cream with Greek yogurt. If you want to skip the mayo, use extra yogurt or blended silken tofu for creaminess without the calories.
Tortillas: Corn tortillas are traditional and gluten-free, but flour tortillas are softer and pliable. If you want a veggie alternative, use large lettuce leaves instead and make it a taco bowl!
What’s the Best Way to Cook Fish for Tacos?
Cooking fish perfectly is essential for great tacos. Keep it simple! Here are steps for deliciously flaky fish:
- Mix your spices beforehand to ensure they coat the fish evenly.
- Heat olive oil in a skillet over medium heat; don’t rush this step for crispy edges!
- Cook for 3-4 minutes per side or until the fish flakes easily with a fork.
- Let the fish rest for a couple of minutes before chopping; this helps keep it moist!
Overall, just remember that using fresh fish and not overcooking it will lead you to a tempting taco treat!
Epic Baja Fish Tacos With Homemade Fish Taco Sauce
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish (such as cod or tilapia)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Fish Taco Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
- 1/2 tsp garlic powder
- Salt to taste
For Assembly:
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1 cup diced tomatoes
- 1 avocado, sliced or mashed
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe will take you about 25 minutes in total. You’ll spend 10 minutes prepping the fish and sauce, and about 15 minutes to cook the fish and assemble your tacos. It’s a quick and flavorful meal for any day of the week!
Step-by-Step Instructions:
1. Prepare the Fish:
First, gather your spices! In a bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and black pepper. Take your white fish fillets and rub this spice mixture all over them to ensure they’re well-coated. Heat the olive oil in a skillet over medium heat. Once it’s hot, add the fish to the skillet and cook for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork. When cooked, remove from heat and chop the fish into bite-sized pieces.
2. Make the Fish Taco Sauce:
In a small bowl, combine the sour cream, mayonnaise, lime juice, chopped cilantro, garlic powder, and a pinch of salt. Whisk everything together until smooth and creamy. Give it a taste and adjust the salt if needed. Set the sauce aside while you finish preparing the tacos.
3. Assemble the Tacos:
Now it’s time to put it all together! Warm up your tortillas either in a skillet or in the microwave for a few seconds until they are pliable. On each tortilla, layer a handful of shredded red cabbage, then add some of the cooked fish, diced tomatoes, and avocado. Drizzle a generous amount of your homemade fish taco sauce over the top for that extra flavor.
4. Garnish and Serve:
To finish off your epic Baja fish tacos, sprinkle fresh cilantro on top for added freshness. Serve them up with lime wedges on the side for squeezing over your tacos. Enjoy your delicious creation, and feel free to share, but they might be too good to share!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can also use other white fish like haddock or snapper. Just ensure the fish you select is fresh and has a mild flavor. If you prefer a stronger taste, salmon can be a tasty alternative, but adjust cooking times as it may take a bit longer to cook through.
How Can I Make the Fish Taco Sauce Dairy-Free?
If you need a dairy-free option, substitute the sour cream with a dairy-free yogurt or cashew cream. You may also want to add a bit more lime juice to balance the flavors. Check the consistency; add a splash of water if it’s too thick!
Can I Prepare the Fish in Advance?
Yes! You can season and cook the fish ahead of time. Once cooked, let it cool, then store it in an airtight container in the fridge for up to 2 days. When you’re ready to assemble your tacos, simply reheat the fish in a skillet over medium heat until warmed through.
What’s the Best Way to Store Leftover Tacos?
To store leftovers, keep fish, sauce, and tortillas separate in airtight containers. The fish can be refrigerated for up to 3 days, while the sauce will last about a week. Reheat the fish before assembling fresh tacos with your leftover toppings for the best flavor and texture!
