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Baja Fish Tacos

5 from 6 votes

Loaded with fresh toppings and spiced fish, these easy Baja Fish Tacos are perfect for lunch or dinner. Easy to make and fun to garnish and eat, you can mix and match with all your favorite toppings to create the perfect taco.

baja fish tacos with cod on a white plate

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Easy enough for a weeknight dinner, making Baja Fish Tacos is easy when you start with great quality ingredients. Sure, I could get all cheffy, and we could talk about how to make a great slaw to top these tacos or how to marinate the fish, but it all comes down to putting a great meal on the table, and that’s where this recipe comes in.

What you’ll love about This Recipe


  • Baja tacos are fresh, light, and delish but still satisfying!
  • It’s a quick and easy meal.
  • Fish tacos are healthy.
  • They’re versatile – check out all the toppings suggestions!

What You’ll Need

  • Cod – Or another kind of fish. You’ll want about 6 ounces per person.
  • Tortillas – Flour or corn, whichever you prefer.
  • Coleslaw mix – I use store-bought coleslaw shreds to save time.
  • Chipotle crema – See the recipe below.
  • Taco seasoning – Make your own or use your favorite mix.
fresh baja fish tacos on a plate

Best Fish For Fish Tacos

The star of any fish tacos is the fish. You can use any flaky white fish for these easy fish tacos, but ultimately it comes down to what’s available, what’s affordable, and what’s fresh.

You can use frozen fish to make fish tacos, but frozen fish will never be as good as fresh, in my humble chef’s opinion. Frozen fish is often pumped with a sodium solution to a) increase the weight of the fish so they can charge more for it and b) to keep the fish tender. That sodium will leak out when you cook the fish, and you could end up with a watery mess that’s not so good for tacos.

My favorite fish for fish tacos is cod. Cod is meaty, flaky, and easy to cook. It’s also widely available and is relatively affordable. Here are some other tasty picks for making Baja tacos:

  • Pollock
  • Tilapia
  • Haddock
  • Halibut (if you feel like spurging – halibut can be expensive)
  • Salmon
fresh cod on a plate
Fresh raw cod

How To Make Chipotle Crema

You can buy crema in some stores – it’s a mixture of sour cream, lime juice, and heavy cream. Or you can make it yourself. I use about 1/2 a cup of sour cream, then add lime juice and a bit of water to thin it out. Use chipotle powder to give it some kick! Add a pinch of salt, and you’re good to go.

How To Make Baja Tacos

  1. Line a baking sheet with parchment paper and preheat the oven to 400-F.
  2. Cut the cod into strips, then toss them with the taco seasoning.
  3. Lay the cod on the baking sheet and bake at 400-F for about 5-6 minutes or until the fish is opaque and flaky.
  4. Assemble your tacos – load the seasoned fish into a warmed tortilla, then top it with coleslaw and a good spoonful of crema. Dig in!

Variations

Super easy fish tacos are easy to switch up! Check out some of my favorite variations:

  • Top your tacos with pico de gallo, roasted corn, sliced radishes, jalapeno, sweet onion, and all your favorite taco toppings.
  • Ramp up the spice with your favorite hot sauce or this Creamy Jalapeno Dip/sauce.
  • Switch up the fish for shrimp and make shrimp tacos.
  • Make your tacos with this Panko crusted fish instead.

Recommended

Love Baja tacos? Try these other tasty eats, too!

Chef Jenn’s Tips

  • Start with fresh fish (never frozen) if possible to avoid a watery mess when the fish cooks.
  • Use more seasoning than you might think you need to infuse flavor into the tacos.
  • Warm the tacos before filling them (you can warm them in the microwave or in a dry skillet.)
  • Switch up the toppings, or better yet, put a variety of toppings out and let your guests dress them up however they like.
  • If you’re using corn tortillas, double them up so that they don’t fall apart on you.

Make it a Meal

Craving Baja fish tacos but want a full meal? Here are some of my favorite sides that’ll pair perfectly with this Baja tacos recipe: Baked Spanish Rice, Mexican Street Corn Salad, or air fryer corn on the cob.

Frequently Asked Questions

What are Baja-style tacos?

Inspired by the flavors and fresh ingredients of Baja, California, Baja tacos refer to tacos that are fresh, lighter, and filled with big and bold flavors. The proteins are usually baked or grilled rather than fried.

Are Baja tacos easy to make?

Yes, this is an easy Baja fish tacos recipe. It is quick and easy, and can be ready in well under 30 minutes.

Are Baja tacos healthy?

Yes, Baja-style tacos are generally better for you than some other kinds. The fish is grilled or roasted, and with fresh toppings, there’s plenty of nutrition in each taco.

fresh baja fish tacos on a plate
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5 from 6 votes

Baja Fish Tacos

Fresh and loaded with big and bold flavors, Baja Fish Tacos are a delicious meal. Serve them with all your favorite toppings to make a meal that's as good for you as it is delicious!
Course Main Course
Cuisine American
Keyword baja fish tacos, baja tacos, cod, deli seafood salad, fish, fish tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 399kcal
Author Chef Jenn

Ingredients

  • 12 corn tortillas or use flour
  • 1.5 pounds cod
  • 1/4 cup taco seasoning
  • 2 cups coleslaw mix
  • 1/2 cup chipotle crema
  • 1 lime cut in wedges
  • 2 tablespoons cilantro to garnish

Instructions

  • Preheat the oven to 400-F and line a baking sheet with parchment paper.
  • Cut the fish into 1-inch wide strips then toss them with the taco seasoning.
  • Lay the fish on the parchment paper-lined baking sheet and bake for 6-8 minutes or until the fish is opaque and flaky. 145-F is the recommended internal temperature for the safe consumption of fish.
  • Put several strips of fish into each taco and garnish with coleslaw shreds, a squeze of fresh lime, and crema. Enjoy

Notes

Chef Jenn’s Tips

  • Start with fresh fish (never frozen) if possible to avoid a watery mess when the fish cooks.
  • Use more seasoning than you might think you need to infuse flavor into the tacos.
  • Warm the tacos before filling them (you can warm them in the microwave or in a dry skillet.)
  • Switch up the toppings, or better yet, put a variety of toppings out and let your guests dress them up however they like.
  • If you’re using corn tortillas, double them up so that they don’t fall apart on you.

Nutrition

Serving: 3tacos | Calories: 399kcal | Carbohydrates: 47g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 89mg | Sodium: 1448mg | Potassium: 907mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1624IU | Vitamin C: 21mg | Calcium: 152mg | Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn

5 thoughts on “Baja Fish Tacos”

  1. 5 stars
    These made a delicious and beautiful taco night supper! I have to tell you I am NOT a fan of fish, but I loved these. I didn’t have cod, but I did have halibut in the freezer. I know it seems silly to use such expensive fish in a simple dish, but the tacos were meaty and delicious. and I loved the freshness from the slaw and lime!

    Reply
  2. 5 stars
    I was looking for a new Lent recipe that my family has never had when I came across your fish recipe. So easy to make with your step by step instruction and my family loved it.

    Reply

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