Baja Fish Tacos Recipe with Mexican Lime Crema
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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 or creamy jalapeno ranch. Serve them in soft shell tortillas or wrap them in lettuce wraps.
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Baja Fish Tacos Recipe – A recipe worthy of a fiesta!
I used to avoid fish tacos. My idea of tacos was ground meat, salsa, cheese, and sour cream. Even with all the new taco trends, I stuck to what I knew.
That changed on a trip to Mexico when one of my husband’s coworkers took us to a local spot known for fish tacos. I was skeptical—honestly, my first thought was “no thanks.”
But what came out blew me away: bite-sized fish tacos on jicama slices, lettuce leaves, and soft shells. Each one was incredible. No Oscar-worthy acting needed—fish tacos are actually amazing!
Step-By-Step Made Simple
- 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.
Leftovers? No Problem!
I love leftovers of this recipe for lunch the next day. Just don’t microwave it in the fridge at work or you may lose a few friends. Fish and microwaves are a smelly combination.
Store the leftover cooked fish in the fridge for up to 2 days and reheat at home in the microwave or quickly in a pan over medium-high heat. Then assemble the tacos after heating.
Baja Fish Tacos Recipe
Ingredients
- 1 lbs talapia or basa white fish
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp sea salt
- 2 tsp garlic powder
- 1 tbsp olive oil
- 8 Boston or butter lettuce leaves
- ½ cup Mexican lime crema
- ½ cup pico de gallo
- ½ avocado chopped into small pieces
Instructions
- 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.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The seasoning was perfect for the fish and the end result was delicious fish tacos!!
So glad you like them Jenn!