Baja Fish Tacos are colorful with the help of the deep purple cabbage and the bright, creamy green salsa. This taco is crunchy, robust and perfect. We really love these tacos. Easy tacos that don’t heat up your kitchen, great during the hot summer months.
There are two ways to make them. The shortcut way and the longer, more real cooking way. Both techniques are easy and both come out fantastic!
When I first started making these tacos, I used frozen, battered fish from the freezer section. These are an easy option, just pop them in the oven on some foil, voila, no dirty pan, no lingering fish smells in the kitchen.
Recently, I have been cooking more real food. Cooking from scratch doesn’t have to be hard, in fact it’s surprisingly easy and much more flavorful. You may need to wash a few more dishes, mainly mixing bowls. I think I can handle that.
The cleaner version of this dish utilizes a quick marinade and short stint in the oven in a pre-heated cast iron skillet. The toppings are the same. I even came up with a cleaner version of the Creamy Jalapeño Salsa!
Serve with Puerto Rican rice!
For something different try a Traditional Honduran Baleadas.
The marinade for this fish was inspired by Bobby Flays fish taco marinade. The Creamy Jalapeño Salsa is inspired by Chuy’s creamy salsa. Chuys is a local restaurant in Austin, TX, they have a great salsa bar!
I have updated this post from January 19, 2016. I refreshed the pictures and updated the recipe to add the cleaner, healthier version.
Leave a comment and let us know how yours turned out!
An easy and tasty fish taco recipe served with creamy jalapeño salsa. Perfect for Cinco de Mayo!
12 corn tortillas
1.5 lb cod or tilapia fillets
1 tsp Ancho chile powder or paprika
1/4 cup sunflower or vegetable oil
juice of 1 lime
1 green onion, diced
1/4 head of cabbage, chopped fine
1 avocado, sliced thin
oil for frying (Vegetable, corn, sunflower, canola)
1 recipe of Creamy Jalapeño Salsa
Cotija cheese, green onion, cilantro
- In a small skillet with about 1 inch of oil over medium heat, fry corn tortillas as shown above. Turn after 30-45 seconds, remove and drain on paper towels, fold in half. Repeat with the remaining tortillas.
- In a large mixing bowl, add fish, chile powder, 1/4 cup oil, juice of one lime and green onion. Coat fish well and set aside while oven is preheating to 400F with cast iron skillet inside.
- Place fish in skillet and bake in oven for 5-8 minutes, or until fish is cooked through and flaky, remove and set aside.
- Assemble your tacos with tortilla, fish, cabbage, avocado, salsa and garnishes.
- Serving Size: 2 Tacos