Baja Fish Tacos Recipe

Today we’re making Baja Fish Tacos.

I like to dream that I’m at local beach-side fish joint indulging in the view and warm sun, face misted by the ocean, when I feast on a plate of fresh fish tacos doused with squeezes of fresh lime.

In my favorite Baja Fish Taco recipe, crispy panko-crusted fish is tucked into a warm palm-sized tortilla topped with a vinegary slaw, creamy but citrusy lime sauce and pickled onions. An optional addition, but one I LOVE is jarred pickled jalapenos from Trader Joe’s – they add a sweet heat to anything they touch.

5 Texture & Flavor Elements for Baja Fish Tacos:

1. Crispy – panko-crusted, pan-fried firm white fish
2. Creamy – fresh guacamole or lime crema made with sour cream, garlic and mayo and a zing of lime zest
3. Cool Crunch – fresh shredded lettuce or cabbage-based slaw
4. Sweet Heat – pickled jalapenos
5. Bittersweet – pickled red onions steeped in vinegar and white sugar

Flour vs Corn Tortilla for Fish Tacos

There is some debate as to whether a flour or corn tortilla is more traditional for this recipe – so go with your preference. But for historical context, one side says that to stay true to the roots use corn tortillas. This is based on the idea that the indigenous people of North America used stoneground corn to create tortillas for thousands of years. They point their finger at Spanish settlers for the introduction of flour tortillas due in part with the idea that the Spanish newcomers viewed corn as animal feed and flour (think body of Christ) as holy. The other side argues that traditionally, corn wasn’t readily available on the Baja Peninsula, so flour tortillas are the TRUE traditional way to eat a Baja Fish Taco.

My preference for this recipe is much less based historical facts, and more so based on practicality. Corn tortillas will get soggier quicker, so if you like your taco with lots of crispy fish, and a bit of lime crema, a drier slaw and a few jalapenos, use corn. If you’re someone who loves to drizzle salsa and squeeze a bunch of lime, you’ll have a wetter taco and I suggest using a flour tortilla.

More Mexican-Inspired Recipes

• Lime Crema
• Fresh Guacamole
• Classic Margarita
• Elote Corn

Preparing the Fish

Any firm white fish will work, but I personally prefer the delicate flavor of cod for this recipe. Purchase about a half pound of fish per person. I’m typically only cooking for two and I always ask the fishmonger for “a little over a pound of cod.” It’s important to cut the fish into rectangular pieces, about the length of your mini tortilla. See image below.

I find it neater to eat and easier to prepare when cut into these rectangles. Doing it this way, I’m always left with a few odd shapes that I’ll end up breading to make a different, simple fish dish like lemony Cod Picatta.

Yield: 8-10 Fish Tacos

Baja Fish Tacos Recipe

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Crispy pan-fried cod is tucked into warm tortillas and topped with sweet pickled onions, vinegary fresh slaw and zesty lime crema. The PERFECT Baja Fish Taco recipe is best served with a frozen mojito or classic margarita.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 lb firm white fish (I use Cod)
• 2 eggs, whisked
• 1 cup panko
• 2 tbsp dried parsley or cilantro
• 5 tbsp olive oil
• 1/2 of a fresh lime
• 8-10 warm corn or flour tortillas
• 2 cups cabbage slaw
• 1 tbsp red wine vinegar
• Pickled Onions
• Lime Crema
• Pickled Jalapenos (I used Trader Joes), optional
• Small handful of fresh cilantro, optional

Instructions

Prepare Fish (Can be done up to 5 hours before Pan Frying)

1. Rinse fish and pat dry. Cut the filet into rectangles, approx 1 inch by 3 inches. Set aside.
2. In a medium bowl, whisk eggs. In a separate bowl, add panko crumbs and dried parsley or cilantro.
3. Using one hand for wet mixture and the other for dry, dip each rectangle of fish in the whisked egg, shaking off excess, then dipping it in the panko mixture, then place on a plate. Repeat until all fish is breaded.
4. Wrap plate of fish with saran wrap and place in fridge for at least 20 minutes or up to 5 hours.

Prepare Taco Toppings

1. Make slaw: in a medium bowl add cabbage slaw and red wine vinegar, toss.
2. Set up an assembly line of cabbage-vinegar slaw, Lime Crema, pickled onions.

Frying the Fish

1. Place a large pan over high heat and add all 5 tbsp of olive oil to pan.
2. Once oil looks shimmery, place as many rectangles of fish that can fit into the pan in a single layer. You might need to work in two batches depending how big your pan is.
3. Pan fry over high heat for 2 minutes, then lower heat to medium high. Cook for 6-8 minutes or until fish begins to brown. Squeeze 1/2 lime over fish then flip each rectangle, adding more olive oil if pan looks dry.
4. Cook over medium high heat for 6 more minutes, until each rectangle is browned.
5. Place cooked fish on a large serving plate, and add to Taco Building Assembly line.

Taco Assembly

1. Warm tortillas in large, clean pan over high heat for about 30 second per side. Work in small batches, of 2 or 3 tortillas at a time. Remove promptly from heat and immediately spread Lime Crema, add panko crusted fish, top with slaw, pickled onions, jalapenos, and a few leaves of fresh cilantro.
2. Serve immediately.

Notes

These are best served hot and fresh - so serve them up quickly! I swear by the taco assembly line!!

If serving crowd, consider letting everyone put together their own tacos.

It's SUPER easy to double or triple this recipe. Plan for each person to eat about 1/2 lb of fish, or 4-5 fish tacos (they're small!)

Additional Fish Taco Toppings

• Red pepper, fresh or sauteed for a minute or two
• Queso Fresco or crumbled feta
• Red or green salsa
• Guacamole
• Black or refried beans, warmed
• Fresh cubed mango or pineapple
• Cholula hot sauce

No matter what your favorite taco toppings are, makes sure to sip a Classic Margarita or Frozen Mojito or cold light beer alongside these tacos. Also, make sure to have ample chips, salsa and guacamole on the table!