These Baja Fish Tacos are crispy yet creamy and tangy all at the same time. We’re talking perfectly seasoned fish, delicious slaw, and smoky chipotle sauce all wrapped in a warm corn tortilla. Trust me, one bite and you’ll be hooked.
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This is an easy recipe for get togethers, make all the ingredients and your friends and family can top their own fish tacos. Fun idea for Taco Tuesday.
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Ingredients and Substitutions
Seabass → Any white fish will work. Try cod, halibut, mahi mahi, tilapia, or tofu strips for a vegetarian version
Flour → Use cornstarch or rice flour for a gluten-free option
Chili powder → Swap with taco seasoning or smoked paprika
Smoked paprika → Use regular paprika or a pinch of chipotle powder
Chicken bouillon powder → this is a staple in Mexican cooking, omit if you don’t have this.
Avocado oil → Use olive oil, vegetable oil, or coconut oil
Coleslaw mix → Shredded cabbage - I used a mandolin, but you cna slice it using your knife.
Agave → Substitute with honey or sugar
Rice vinegar → Use apple cider vinegar or lime juice
Chipotle in adobo → Substitute with chipotle powder (start with ½ tsp)
Plain yogurt → Use sour cream or more mayo
Corn tortillas → Swap with flour tortillas or any tortillas you want
See recipe card for quantities.
Equipment
- Frying pan
- Air fryer if you want to air fry the fish
- Mandolin or knife for the coleslaw
- Blender for the
Top tips for success
- Pat the fish dry before seasoning—this helps the spices stick and gives you a better sear.
- Don’t overcrowd the pan. Fry the fish in batches for the crispiest results.
- Warm your tortillas! A quick toast in a dry pan or over a flame makes them soft, pliable, and way more delicious.
- You can also air fry the fish for healthier, less messy fish tacos.
Baja Fish Tacos - FAQs
Yes! Just make sure it’s fully thawed and patted dry before seasoning and pan frying to avoid excess moisture.
Air fry the fish for less oil, and opt for Greek yogurt in the chipotle mayo for a lighter twist.
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Baja Fish Tacos
Ingredients
Equipment
Method
- Make the Slaw: In a bowl, mix coleslaw mix with mayo, rice vinegar, agave, salt, smoked paprika, black pepper, and lime juice. Toss to combine. Chill until ready to serve.
- Make the Chipotle Mayo: Blend mayo, yogurt, chipotle chiles, and lime juice until smooth. Add a splash of water to thin if needed. Set aside.
- Prepare the Fish: Cut the white fish into 2 inch strips. In a bowl, combine flour (if using), chili powder, paprika, garlic powder, cumin, onion powder, and chicken bouillon powder. Toss fish in the spice mix to coat evenly.
- Shallow fry the Fish: Heat avocado oil in a skillet over medium heat. Pan fry the fish for 2–3 minutes per side, or until golden and cooked through. Work in batches if needed.
- Or Air fry the fish at 400°F for 8–10 minutes, flipping halfway through, until golden and cooked through. Spray with oil.
- Warm the Tortillas: Quickly heat the corn tortillas in a dry skillet or over an open flame for extra flavor and flexibility.
- Assemble the Tacos: Spread a spoonful of chipotle mayo onto each tortilla, add a few pieces of fish, top with slaw, and garnish with pico de gallo and fresh cilantro.
- Serve immediately and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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