Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
two baja fish tacos with pan seared cod, cabbage slaw, pico de gallo, and creamy avocado sauce

Easy Baja Fish Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Born from the Baja California street food tradition that swept Southern California in the early 1990s, these easy Baja fish tacos feature pan-seared cod seasoned with a smoky blackening spice blend, a blended avocado sour cream sauce with dill and cumin, a crunchy cilantro lime cabbage slaw, and fresh pico de gallo served on warm corn tortillas. Every component can be made ahead, and the full recipe is ready in under and hour.

  • Total Time: 40 Minutes
  • Yield: 8 Servings 1x

Ingredients

Units Scale
condiments for baja fish tacos recipeFish
  • 2 lbs. cod fillets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon ground black pepper
Tortillas
  • 16 corn tortillas
Avocado Sour Cream Sauce
  • 2 medium ripe avocados, pitted and peeled
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1 teaspoon dill weed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley flakes
  • Dash cayenne pepper
  • Salt to taste
Pico de Gallo
  • 1 medium tomato, seeded and chopped
  • 1 small red onion, finely chopped
  • 4 1/2 teaspoons chopped seeded jalapeño pepper
  • 1 tablespoon minced fresh cilantro
  • 1 1/2 teaspoons lime juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
Cilantro Lime Cabbage Slaw
  • 2 cups green cabbage, thinly sliced
  • 2 cups purple cabbage, thinly sliced
  • 2 tablespoons lime juice
  • 2 teaspoons apple cider vinegar
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon honey
  • Salt & pepper to taste
For Serving
  • Lime wedges

Instructions

Cilantro Lime Cabbage Slaw

  1. Toss the slaw: In a large bowl, combine green cabbage, purple cabbage, lime juice, apple cider vinegar, cilantro, honey, salt, and pepper. Gently toss to coat.
  2. Chill until ready to serve: Cover and refrigerate until ready to serve –  the vinegar will soften the cabbage beautifully as it chills.

Avocado Sour Cream Sauce

  1. Blend the sauce: Add avocados, sour cream, mayonnaise, lime juice, garlic, dill weed, cumin, oregano, parsley, cayenne, and a pinch of salt to a blender or the bowl of a stand mixer fitted with the whisk attachment. You can also use a blender or electric hand mixer.
  2. Taste and adjust: Blend or mix on medium-high until completely smooth and creamy. Taste and adjust salt as needed.
  3. Chill until ready to serve: Cover and refrigerate until ready to serve.

Pico de Gallo

  1. In a small bowl, combine tomato, red onion, jalapeño, cilantro, lime juice, garlic, and salt.
  2. Stir to combine. Cover and refrigerate until ready to serve.

 

Baja Fish Tacos

  1. Mix the spice blend: In a small bowl, combine garlic powder, smoked paprika, cumin, salt, ancho chili powder, and black pepper. Stir to blend.
  2. Season the cod: Pat cod fillets dry with a paper towel, then season both sides generously with the spice blend and gently rub it in.
  3. Heat the skillet: Heat a large non-stick skillet over medium-high heat. Once hot, add olive oil and immediately add the seasoned cod.
  4. Sear the cod: Sear each side for 2–3 minutes until the fish is opaque white in the center, gently flakes apart, and reaches an internal temperature of 145°F.
  5. Rest the fish, then flake: Remove cod from the pan and set on a plate to rest for 2 minutes. Flake into large chunks.

Warm the Tortillas

  1. Toast the tortillas: Heat a dry cast iron skillet or non-stick pan over medium-high heat. Place one or two corn tortillas directly on the dry surface and cook for 30 to 45 seconds per side, until the tortilla is warm, pliable, and showing a few light golden brown spots.
  2. Keep warm until assembly: Keep the finished tortillas wrapped in a clean kitchen towel until you are ready to assemble.

Assemble the Tacos

  1. Spread the sauce: On one warm corn tortilla, spread 2 tablespoons of avocado sour cream sauce.
  2. Layer the slaw and fish: Add ⅓ cup of cabbage slaw, then top with approximately 2 oz. of flaked cod.
  3. Finish and repeat: Finish with pico de gallo if desired and a fresh squeeze of lime. Repeat for remaining tacos.

Find it online: https://recipe-rewind.com/baja-fish-tacos-recipe/

>