Baja Fish Tacos

Baja Fish Tacos are a fresh and flavorful dish that brings the sunny vibes of the beach right into your kitchen. Crispy baked fish is combined with fresh toppings like avocado and cabbage, all wrapped in warm tortillas.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

For the Fish

1 pound white fish (such as cod or tilapia) The main attraction! Any firm, mild fish works well.
1 cup all-purpose flour Whole wheat flour can be used for a nuttier flavor.
1 teaspoon paprika Adds color and a touch of smokiness; smoked paprika is a fragrant alternative.
1 teaspoon cumin Offers a warm, earthy note; you could substitute it with coriander for a citrus hint.
1 teaspoon salt Enhances all flavors; use sea salt for a more robust taste.
1/2 teaspoon black pepper Adds a little heat; white pepper can be used for a subtler flavor.
1/2 cup cornmeal This gives a crispy coating; panko breadcrumbs make for a crunchier option.
1/2 cup buttermilk Tenderizes the fish; plain yogurt can work in a pinch.

For the Tacos

12 small corn tortillas The traditional wrap; flour tortillas can also be used if you prefer.
1 cup shredded cabbage Provides crunch; you can replace it with lettuce or slaw mix.
1 large avocado, sliced Adds creaminess; you could also use a dollop of sour cream if you prefer.
1/2 cup pico de gallo A fresh salsa topping; you can use store-bought salsa if you’re short on time.
to taste lime wedges A zesty finish; fresh lemon is a nice substitute.
to taste cilantro for garnish Introduces freshness; parsley can be used if cilantro is not your favorite.

Method

Preparation

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the flour, paprika, cumin, salt, and black pepper to create your seasoning mix.
Dip each piece of fish in buttermilk, then coat in the flour mixture, followed by the cornmeal for that perfect crunch.
Place the coated fish on the baking sheet and bake for 15-20 minutes until cooked through and golden.

Assembly

Warm the corn tortillas in a skillet or microwave until soft and pliable.
Assemble your tacos by placing the baked fish on the tortillas. Top generously with shredded cabbage, avocado slices, and pico de gallo.
Serve with lime wedges and garnish generously with cilantro.

Notes

For extra flavor, marinate the fish in buttermilk with spices for 30 minutes before cooking. Keep an eye on cooking time; fish can go from perfectly cooked to overdone quickly. Feel free to mix and match your toppings; shredded carrots or jalapeños add wonderful flavor and crunch.