Baja Fish Tacos

Who doesn’t love a good fish taco? Okay, a great fish taco?!

These Baja fish tacos hit all the right notes – the corn tortillas are toasted, the fish is tender and spiced, the avocado is creamy and rich and the slaw is bright and crisp. If you want to add a little heat, stir some cayenne pepper into the spice mixture or hit the tacos with some hot sauce.

Either way, they’re totally delicious!

Some recipe notes:

  • You can use any white fish. I recommended cod because it’s a great option and is available in most grocery stores. A few other options include tilapia, pollock, haddock, catfish or halibut. You could also try shrimp or scallops.
  • Fish tacos are traditionally served on toasted corn tortillas, but you could use flour. I suggest using whole grain.
  • If you’re in a pinch, you could grab a bottle of cilantro lime dressing rather than making your own.
  • Make a triple batch of the spice mixture to have on hand. You can use it to make any type of tacos or add it to chili.
  • For the slaw, you can use a bag of broccoli slaw or traditional coleslaw, or you can shred your own cabbage to make the slaw.
  • Serve the tacos with fresh lime wedges.


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Baja Fish Tacos

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 5-10 mins
  • Total Time: 20-30 mins
  • Yield: Makes 12 tacos 1x
  • Category: Entree
  • Method: Stove-Top, No-Cook
  • Cuisine: American


Seasoned white fish stuffed in toasted corn tortillas with avocado and cilantro-lime slaw.



Cilantro Avocado Slaw:

  • 1 medium avocado, peeled and pitted
  • 1 cup fresh cilantro leaves
  • ¼ cup plain Greek yogurt
  • ¼ cup olive oil
  • Zest and juice of 1 medium lime
  • 1 clove garlic, peeled
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon granulated sugar (optional)
  • 10-ounce bag broccoli or cabbage slaw

Fish Tacos:

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • 2 pounds cod filets
  • 1 tablespoon olive oil
  • 12 corn tortillas, toasted
  • 2 medium avocados, peeled, pitted and sliced


  1. Place the avocado, cilantro, Greek yogurt, olive oil, lime zest and juice, garlic, salt and sugar (if using) in the bowl of a food processor. Puree until smooth, scraping the sides of the bowl as needed. Transfer to a large mixing bowl, add the slaw and stir to coat. Refrigerate until ready for use.
  2. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, salt and black pepper until combined. Sprinkle the seasoning mixture on the cod filets.
  3. Heat the olive oil in a large skillet. Working in 2 batches, sauté the cod for 2-3 minutes per side or until it flakes easily with a fork.
  4. Distribute the slices of avocado and cod into the toasted corn tortillas and top with slaw. Serve immediately.


Cooking Tip: Try grilling the fish. Follow the recipe as-is, but instead of sauteing the fish, heat the grill to medium-high, coat it with cooking spray, and cook the fish 2-3 minutes per side or until it flakes easily with a fork.

Spice it up: To make the tacos spicy, add a bit of cayenne to the spice mixture and/or serve the tacos with your favorite hot sauce.


  • Serving Size: 1 taco
  • Calories: 229
  • Sugar: 2g
  • Sodium: 287mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 5g
  • Protein: 16g
  • Cholesterol: 27mg

Keywords: taco, tacos, fish, white fish, cod