Baja Fish Tacos Recipe – flaky white fished baked to perfection with a combination of Baja inspired spices then topped with fresh pico de gallo, avocado and Mexican lime crema. Serve them in soft shell tortillas or wrap them in lettuce wraps.
Baja Fish Tacos Recipe – A recipe worthy of a fiesta!
I was always afraid to try fish tacos. At the time my idea of tacos was reserved for ground meat with salsa, cheese and sour cream. Even with the surge or unique taco flavours it took a long time for me to venture beyond the ordinary.
Then while visiting Mexico a few years ago we were invited by my one of my husband’s senior co-workers to join him and his daughter for dinner. He has a great place in the centre of Playa Del Carmen which is one of my favourite places to go to for an evening while in the Mayan Riviera. Playa has changed a lot over the years starting as very low key and authentic to now a booming town filled with trendy shops, restaurants and bars. Still great, just different.
My husband’s friend was excited to take us to one of his fave restaurants in town. I was super excited until I found out the choice was a Mexican seafood restaurant.
Fish Tacos… a journey into the unknown
I was literally scared. Mexican fish sounded super disgusting. How was I going to be able to hide my fear and eat Mexican seafood without making a face? I didn’t want to be rude but at the same time knew I was going to have to put on an Oscar-winning performance to not offend.
My husband was a little concerned as well so we agreed to let his friend order for us. What came out were small bite-sized fish taco served on Hicama, lettuce leaves and soft shells. Each one a little bite of heaven! I couldn’t believe it. No Oscar performance required. Fish tacos are delicious! Amazing in fact!
Everyone is different but I tend to lose weight overnight when I eat fish especially white fish or shrimp. This Baja Fish Tacos Recipe is perfect for when I need to slim down a bit and get back on track without sacrificing my lust for good food.
How To The Make Baja Fish Tacos Recipe
Start with a meatier white fish like tilapia, basa, haddock or halibut. Slice length-wise and then into 1 to 1 1/2 inch slices.
In a small bowl mix the spices and olive oil together. Place the cut-up fish in a plastic bag and add the spice mixture. Seal the bag tightly removing all of the air and then gently massage the fish inside the bag to evenly coat the fish with the spices. You can make this ahead and let sit overnight if you wish or bake the fish right away.
Preheat the oven to 400ºF. Place seasoned fish pieces on a non-stick baking sheet or on a baking sheet lined with parchment paper and bake for 10-12 minutes or until fish is flaky. Remove from oven.
What Fish is Best For Making Fish Tacos?
Talapia, basa, haddock or halibut are all excellent choices of fish for making fish tacos. These fishes tend to be a bit meatier and hold their shape well without crumbling or falling apart.
What Does Baja Mean?
I am sure you have heard things referred to as Baja many times but do you really know what that means. Turns out there is really no meaning to this word as it applies to food but when it is used it refers to Mexican or Latin-inspired dishes that are usually associated with Southern California Cuisine. The fish taco is said to have originated in Baja California which is why fish style tacos are often called out as Baja Style tacos. For more on this check out this blog post from Kool1017.com.
Baja Fish Tacos Recipes often are topped with red cabbage, slaw and crema like this Mexican Lime Crema recipe. I don’t always have cabbage on hand so I like to add fresh Pico de Gallo.
Give them a try! You might fall in love as I have.
Baja Fish Tacos Recipe
- Preheat oven to 400F.
- Start with a meatier white fish like talapia, basa, haddock or halibut. Slice length wise and then into 1 to 1 1/2 inch slices.
- In a small bowl mix the spices and olive oil together. Place the cut up fish in a plastic bag and add the spice mixture. Seal bag tightly removing all of the air and then gently massage the fish inside the bag to evenly coat the fish with the spices. You can make this ahead and let sit overnight if you wish or bake the fish right away.
- Place seasoned fish pieces on non-stick baking sheet or on a baking sheet lined with parchment paper and bake for 10-12 minutes or until fish is flaky. Remove from oven.
- Wash and dry Boston lettuce leaves and place 2 leaves on a plate per serving. Place a 1/4 of the fish over the two lettuce leaves. Top with a tbsp of pico de gallo per taco, 1 tsp of Mexican lime crema per taco and a tbsp of chopped avocado. Add hot sauce if you like things spicy!
- Serve immediately with lots of napkins.
Baja Fish Tacos Recipe Tips!
Add some hot sauce for a little spice or a 1/2 tsp of cayenne pepper to the spice mix to add a little heat to your tacos.
Leftovers? Cover and store in the fridge for the next day and warm up in oven of for 1 minute in the microwave.
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For the step-by-step version of this recipe, check out the How to Make Baja Fish Tacos Story.