Baja Fish Tacos Recipe With Mexican Lime Crema

“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.”

- The Delicious Spoon


main ingredient:


– 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 – 1/2 cup Mexican lime crema – 1/2 cup pico de gallo – 1/2 avocado chopped into small pieces

Baja Fish  Tacos Recipe


4 Servings


Dinner, Lunch


22 Minutes


American, Mexican

1. Preheat oven to 400F.


2. 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.


3. 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.


4. 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.


5. 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!


6. Serve immediately with lots of napkins.



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