Baja Fish Tacos Recipe

Baja Fish Tacos Recipe

How To Make Baja Fish Tacos

Crispy fish fillets are the star of this fish taco recipe. It’s served along with crisp cabbage, tangy salsa, and creamy sauce.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1lbwhite fish fillets,firm, mild, cut into 8 strips, such as pollock, tilapia or snapper
  • salt and pepper,to taste
  • cupsseafood breading mix,such as House-Autry Mills
  • ¼cupvegetable oil
  • 1cupcabbage,shredded
  • ½cupred salsa
  • cilantro sprigs,and lime wedges, optional garnishes
  • 8corn tortillas,small

For Sauce:

  • cupplain yogurt
  • cupmayonnaise
  • 2tspwater
  • Salt and pepper,to taste


  1. Brush water over the pieces of fish. Sprinkle the fish with salt and pepper.

  2. Place the seafood breader on a plate. Roll each piece of fish in the seafood breader until completely coated.

  3. Heat the oil in a large pan over medium-high heat. Add the fish in a single layer and cook 3 to 4 minutes per side or until deep golden brown.

  4. While the fish is cooking, make the sauce. In a small bowl whisk together the yogurt, mayonnaise, water, and salt and pepper to taste. Set aside.

To Assemble:

  1. Place 2 tablespoons of cabbage onto each of the 8 tortillas. Add a piece of fish on top of the cabbage.

  2. Add 1 tablespoon of salsa to each taco, then drizzle the white sauce over the top.

  3. Serve immediately, garnished with cilantro and lime wedges if desired.


  • Calories: 502.56kcal
  • Fat: 32.92g
  • Saturated Fat: 4.47g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 14.90g
  • Polyunsaturated Fat: 12.46g
  • Carbohydrates: 26.99g
  • Fiber: 4.64g
  • Sugar: 3.40g
  • Protein: 27.22g
  • Cholesterol: 66.86mg
  • Sodium: 642.18mg
  • Calcium: 102.56mg
  • Potassium: 627.35mg
  • Iron: 1.67mg
  • Vitamin A: 22.36µg
  • Vitamin C: 9.46mg
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