These Baja fish tacos are a fun treat! Crispy fish is tucked inside warm tortillas and topped with fresh veggies. Don’t forget the creamy, homemade taco sauce that brings it all together!
Every bite feels like a beach vacation. I could eat these every day and not get bored! 🌮. Pair them with some salsa, and you’ve got a fiesta on your plate!
Key Ingredients & Substitutions
White Fish Fillets: Cod and tilapia are popular choices for fish tacos due to their mild flavor. If those are hard to find, consider using haddock or mahi-mahi. For a vegetarian option, you could use tofu or tempeh, marinated and grilled.
Tortillas: Corn tortillas are traditional for fish tacos, but flour tortillas work well too. If you’re gluten-free, look for corn tortillas labeled as such. I personally like to warm them in a skillet for added flavor.
Pico de Gallo: This fresh salsa adds brightness. If you’re short on time, store-bought salsa can be a great substitute. For a sweeter flavor, try adding mango or pineapple to the pico de gallo.
Fish Taco Sauce: I love using Greek yogurt instead of sour cream for a healthier twist. If you want a lighter sauce, you can leave out the mayonnaise or use a dairy-free version. Lemon juice is also a nice swap for lime juice if that’s what you have!
How Do You Cook Fish to Make It Flaky and Delicious?
Cooking fish so it’s perfectly flaky can be a bit tricky. Here are some steps to ensure it comes out great:
- Start with fresh fish; it makes a big difference!
- Heat the olive oil in your skillet to medium—too low, and the fish will stick; too high, and it might burn.
- Cook the fish for 3-4 minutes per side. You want a nice golden color. If it feels tough to flip, it probably needs another minute.
- When done, the fish should flake easily with a fork. Break it into pieces for your tacos once it’s off the heat.
Remember, practice makes perfect! The more you cook fish, the better you’ll get at knowing when it’s cooked just right.
Epic Baja Fish Tacos with Homemade Fish Taco Sauce
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Taco Assembly:
- 8 small corn or flour tortillas
- 1 cup purple cabbage, shredded
- 1 cup pico de gallo (diced tomatoes, onions, cilantro, and lime juice)
- 1 avocado, mashed (or guacamole)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Fish Taco Sauce:
- 1 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and another 15 minutes for cooking, making a total of about 30 minutes. You’ll be enjoying these tasty tacos in no time!
Step-by-Step Instructions:
1. Prepare the Fish:
In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, salt, and pepper. Take the fish fillets and rub this spice mixture all over them so they’re well coated. This will give your fish tons of flavor!
2. Cook the Fish:
Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully add the seasoned fish fillets. Cook them for about 3-4 minutes on each side until they’re golden brown and flaky. When they’re ready, take them off the heat and break them into bite-sized pieces.
3. Make the Taco Sauce:
In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, lime juice, and garlic powder. Mix everything together until it’s smooth. Add salt and pepper to taste, and feel free to adjust the flavors based on your preferences!
4. Warm the Tortillas:
Next, heat your tortillas! Place them in a dry skillet and warm them up for just a few seconds on each side until they’re soft and warm. This makes them perfect for wrapping around all those delicious fillings.
5. Assemble Tacos:
Now it’s time to build your tacos! Start with a warm tortilla and add a layer of shredded cabbage. Next, place on some pieces of the cooked fish, followed by a generous scoop of pico de gallo. Top it all off with a dollop of your tasty taco sauce, and if you like, add some mashed avocado or guacamole. Sprinkle with chopped cilantro for a fresh touch.
6. Serve:
Get out your lime wedges and serve the tacos right away! Enjoy your epic Baja fish tacos while they’re fresh and warm. Happy eating!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can substitute with other white fish like mahi-mahi or halibut. Just ensure the fish is firm and won’t fall apart while cooking!
Can I Make the Fish Tacos Spicier?
Yes! To add some heat, consider mixing in a dash of cayenne pepper with the spice rub, or topping your tacos with sliced jalapeños. You can also use a spicier pico de gallo or hot sauce for extra kick!
How Should I Store Leftover Tacos?
If you have leftover ingredients, store them separately in airtight containers in the fridge. The fish and taco sauce can last up to 3 days, while the tortillas are best consumed fresh. When ready to eat, gently reheat the fish and warm the tortillas before assembly!
Can I Use Store-Bought Taco Sauce?
Definitely! If you’re short on time, substituting with a store-bought taco sauce or crema works fine. Just be sure to choose one that you enjoy to ensure the flavors complement the fish perfectly!
