Baja Fish Tacos Recipe

Two plates of Baja Fish Tacos on white plates with a blue napkin

5 from 3 votes

This Baja Fish Tacos Recipe is simple to make using baked white fish spices to perfection then topped with fresh pico de gallo, avocado and Mexican lime crema over lettuce leaves. A light and delicious dinner worthy of a fiesta.

Prep Time10

Cook Time12

Total Time22

Course: Dinner, Lunch

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: Baja Fish Tacos Recipe, Dinner Recipes, Fish Recipes, Lunch Recipes, Tacos, Talapia

Servings: people

Calories: 320kcal

Author: Alisa Infanti

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.

Notes

Store leftovers of the fish in the fridge for up to 2 days and reheat in the microwave or stovetop. Assemble the tacos with the lettuce wraps and toppings when you are ready to eat.

Nutrition