Are you hankering for some Tex-Mex flavor? We’ve got a mouthwatering new recipe that delivers authentic Baja seafood right to your backyard! Our Baja-Style Street Fish Tacos make for a crowd-pleasing meal that’s perfect for your next outdoor gathering.
Baja California is a Seafoodie’s dream! The Baja peninsula offers the best of coastal Mexican cuisine, with tempting street food like ceviche, shrimp tostadas and of course, the famed fish tacos. Our recipe gives you the same great taste at home—with chili-spiked crema, corn tortillas and plenty of spice—swapping traditional battered fish for a more healthful grilled version. The piquant lime marinade packs a serious punch, guaranteeing you will savor every bite.
While you can use whatever white fish you have on hand, we think cod, Wild Alaska Pollock, tilapia and mahi mahi work especially well with this recipe. And if you aren’t already doing this, it’s a good time to stock up on frozen white fish to get you through grilling season. White fish is a low-calorie, high-protein fish that takes marinade well and really stands up to high heat! It’s also rich in phosphorus and B vitamins, making it a smart and nutritious choice for lighter summer meals.
This dish is all about contrasts—spicy fish wrapped in a delicate corn tortilla with crunchy slaw and a creamy lime sauce. Adjust the heat as you please! This recipe is a natural for a build-your-own taco bar: Serve it buffet-style with bowls of pico de gallo, diced avocado and other fixings so your guests can customize to their liking.
This recipe is festive for entertaining and simple enough for a weeknight family dinner. Why not try it tonight?
Baja-Style Fish Tacos
Prep time: 45 minutes (30 minutes unattended)
Cook time: 10 minutes
Total time: 55 minutes
Servings: 6-8 (makes 24 tacos)
- 2 pounds white fish (tilapia, cod, mahi mahi all work well)
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (substitute paprika if you prefer a milder spice)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 24 small (4.5-inch) white corn tortillas
- 4 cups bagged shredded purple and green cabbage or broccoli slaw
- ½ cup cilantro, chopped
- Optional toppings: pico de gallo, diced avocado, crumbled Cotija or feta cheese, lime wedges, hot sauce
- 1 serrano chile, seeded and minced
- ½ cup plain Greek-style yogurt
- ½ cup light or olive oil-based mayonnaise
- 2 tablespoons lime juice
- 2 teaspoons hot sauce, plus extra to drizzle on top for garnish if desired
- 1 garlic clove, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Cayenne pepper, to taste
- Place fish in a gallon-sized baggie or large shallow bowl with oil and next 7 ingredients (through black pepper). Mix well until fish is coated with marinade; set aside and let sit for 30 minutes.
- While fish is marinating, preheat grill* to medium-high heat and make crema-lime sauce. To make sauce, whisk all of the ingredients in a medium bowl until well combined.
- To cook fish, brush grill grates with oil. Grill for 3 to 5 minutes on each side (depending on thickness), flipping once. Fish is cooked with it is opaque and flakes easily. Transfer to a plate and allow to cool for a few minutes, then flake into chunks.
- Add corn tortillas to grill and warm for about 15 seconds on each side. Transfer to a serving plate and top with fish, shredded cabbage or broccoli, cilantro, crema-lime sauce and other desired toppings.
- *To cook in oven: Preheat to 375 degrees F and bake for 20 to 25 minutes, or until fish is cooked through.
Grill, gallon-sized baggie or shallow bowl, whisk, medium bowl, grill brush, tongs or spatula, two plates