What is the best fish for Baja Fish Tacos?

Mild white fish tends to work best. Cod, halibut, and tilapia are all good options because they cook quickly and absorb the flavors of the seasonings and sauces without becoming overpowering.

Can I make the sauces ahead of time?

Yes. Both sauces can be prepared up to one day in advance and refrigerated. Keeping them chilled until serving helps maintain their flavor and texture.

Should I use flour or corn tortillas?

Either works. Flour tortillas offer a softer texture, while corn tortillas provide a more traditional flavor. Warming them before serving improves both taste and flexibility.

How do I know when the fish is cooked?

The fish should become opaque and flake easily when tested with a fork. For most fillets in this recipe, that happens after about 2 to 3 minutes per side over medium-high heat, though thicker pieces may need a little longer.

Baja Fish Tacos with Fresh Grilled Fish

Name: Baja Fish Tacos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican / Californian
Ingredients: 1 lb mild white fish, such as halibut, cod, or tilapia; Kosher salt and black pepper, to taste; Juice from 1/2 lime; 2 teaspoons avocado oil; 4 flour tortillas, warmed; 1 cup thinly shredded purple cabbage; Sliced radish, for serving; Lime wedges, for serving; 1 cup cilantro leaves; 2 tablespoons avocado oil or olive oil; 1 tablespoon water; Juice from 1 lime; 1/2 teaspoon salt; 1 cup sour cream; 1 chipotle pepper in adobo; Juice and zest from 1 lime; 1/2 teaspoon salt

Description

Fresh Baja Fish Tacos made with grilled white fish, crisp purple cabbage, radish, lime, and two homemade sauces. This quick lunch or dinner is bright, creamy, smoky, and ready in about 15 minutes.

Ingredients

Scale

1 lb mild white fish, such as halibut, cod, or tilapia
Kosher salt and black pepper, to taste
Juice from 1/2 lime
2 teaspoons avocado oil
4 flour tortillas, warmed
1 cup thinly shredded purple cabbage
Sliced radish, for serving
Lime wedges, for serving
1 cup cilantro leaves
2 tablespoons avocado oil or olive oil
1 tablespoon water
Juice from 1 lime
1/2 teaspoon salt
1 cup sour cream
1 chipotle pepper in adobo
Juice and zest from 1 lime
1/2 teaspoon salt

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Instructions

Make the cilantro lime sauce by blending the cilantro leaves, avocado oil or olive oil, water, juice from 1 lime, and 1/2 teaspoon salt until smooth. Set aside.
Make the chipotle lime crema by blending the sour cream, chipotle pepper in adobo, lime juice, lime zest, and 1/2 teaspoon salt until smooth. Set aside.
Heat a grill or skillet over medium-high heat and grease it well to help prevent sticking.
Cut the fish fillet into 4 pieces. Season with kosher salt, black pepper, and juice from 1/2 lime, then drizzle with 2 teaspoons avocado oil.
Cook the fish for 2 to 3 minutes per side, or until opaque and cooked through. Cooking time will vary depending on the thickness of the fillet.
Warm the tortillas, then fill each tortilla with grilled fish, shredded purple cabbage, cilantro lime sauce, chipotle lime crema, sliced radish, and fresh lime.
Serve immediately with extra lime wedges on the side.

Notes

Use cod, halibut, or tilapia for mild flavor and quick cooking.
For a gluten-free option, use gluten-free corn tortillas or almond flour tortillas.
If you want a milder chipotle crema, start with half of the chipotle pepper and add more after tasting.
Both sauces can be made up to 1 day ahead and stored separately in the refrigerator.
The fish is done when it turns opaque and flakes easily with a fork.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Lunch or Dinner
Method: Grilling or Skillet Cooking
Cuisine: Mexican / Californian

Nutrition

Serving Size: 2 tacos
Calories: 540
Sugar: 5
Sodium: 790
Fat: 28
Saturated Fat: 9
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 39
Fiber: 4
Protein: 38
Cholesterol: 95