Baja Fish Tacos

These Baja Fish Tacos are one of my favorite fish dinner recipes.

For the most part, I’m not a big fish eater.  Some would think that odd because I’m part Scandinavian.  But, we didn’t really eat fish growing up.  Therefor, I have a hard time with it now as an adult.

But there is an exception.  Fish tacos.   I don’t know what the magical component is, but when it comes to fish tacos, I just can’t get enough.

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This recipe is one of my favorite fish taco recipes.  I love it because the tender cod is coated in a zippy spice blend then seared to perfection.

Then, it’s topped with fresh cabbage and crunchy tortilla strips and topped with an incredible Baja sauce.

And, when you wrap all of this deliciousness up into a soft flour tortilla, something magical happens.  All of the flavors and textures become one.

It really is the perfect balance of flavor and texture.  And, my family cannot get enough of these!

What is your favorite topping for fish tacos?  Leave a comment and let me know.

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If you like this recipe, be sure to check out all of the fish dinner recipes on It is a Keeper!  Including these:

Shrimp Tacos with Boom Boom Sauce

Orange Lime Fish Tacos

Fish Tacos with Mango Salsa

Fish Dinner Recipes: Baja Fish Tacos

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Baja Fish Tacos

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Main Dish

Servings: 4

Author: Christina Hitchcock

Ingredients

Fish Tacos

• 1 pound cod fillets - cut into 1 inch thick fillets, or any white fish
• 2 tablespoons taco seasoning
• 2 tablespoon olive oil
• 4 flour tortillas - warmed
• 1 cup cabbage - shredded
• Crunchy tri-colored tortilla strips
• Baja Sauce - below

Baja Sauce:

• Juice of 1/2 lime
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 tablespoon garlic powder
• 1-2 in chipotle peppers adobo sauce - to taste
• 1/4 cup roughly chopped cilantro - or to taste
• 1 teaspoon salt

Instructions

Fish Tacos

• Heat a large skillet over medium high heat and add olive oil.
• Season one side of fish liberally with taco seasoning.
• Place fish, seasoning side down, in the hot skillet.
• Season the other side of the fish.
• Cook for 2 minutes.
• Flip fish and allow to cook for 2 more minutes or until fish is cooked through.
• Place an even amount of fish in each tortilla.
• Top with shredded cabbage, tortilla strips and Baja Sauce.

Baja Sauce

• Place all of the ingredients into a food processor or blender and purée until combined.
• Refrigerate until ready to use.

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Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.