Baja Fish Tacos

It’s Taco Tuesday! I’ve read that about fifty years ago, somewhere in Baja California someone created what is generally considered to be the original Baja fish taco. Β This tasty taco traditionally consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla with shredded cabbage, a sour-cream- or mayonnaise-based sauce, a bit of salsa, and a squeeze of lime. I’ve changed the original just a bit in this recipe – using a cornmeal crust and using only a tablespoon or two of vegetable oil instead of deep-frying the fish. I tossed the shredded cabbage in the mayo-sour cream concoction along with some fresh cilantro and the zest and juice of a lime. The flavor combination is amazing! I hope you give these a try on your next Taco Tuesday…

Baja Fish Tacos
4 fresh cod or tilapia fillets
3/4 cup cornmeal
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon garlic powder
salt & some fresh ground pepper
1/2 cup mayonnaise
1/2 cup sour cream
2 cups shredded cabbage
1/4 cup fresh cilantro, plus more for garnish
1 lime, zest & juice
1-2 tablespoons vegetable oil
Chipotle Ranch sauce
Pico de Gallo style salsa
1 cup shredded cheddar cheese
8 tortillas (small size – corn or flour – your choice)
extra lime for squeezing!

In a shallow dish, combine the cornmeal, paprika, brown sugar, oregano, cumin, garlic powder, one teaspoon salt & fresh ground pepper to taste.

In a bowl, combine the mayonnaise, sour cream, shredded cabbage, cilantro, zest & juice of one lime, half a teaspoon salt and fresh ground pepper to taste. Mix well and set aside while cooking the fish.

Heat 1-2 tablespoons oil in a large skillet over medium-high heat. Dip the fish fillets in the seasoned cornmeal mixture on both sides and cook in heated oil 3-4 minutes on each side until nicely browned and crispy. The inside of the fish should be a pale white when fully cooked.

Set cooked fish on a cutting board and slice with a sharp knife. To assemble: Layer tortilla, chipotle ranch sauce, salsa, fish, mayo-cilantro coleslaw, shredded cheese. Top with additional salsa, cilantro and a squeeze of lime.

Take a big bite of these delicious Baja Fish Tacos…Enjoy!


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40 thoughts on “Baja Fish Tacos

  1. Reblogged this on freespiritfood and commented:
    I’ve been using cornmeal to coat fish for shallow, light frying and/grilling more recently and find it gives the fish a nice crispy coating that is lighter than breadcrumbs. This fish taco recipe from (thank you) uses the same technique and makes for a quick, tasty and easy weekday dinner. We use flathead fillets here’s in Australai, skip the cheese and ranch sauce, but add Old El Paso jalapeΓ±os.

    Liked by 1 person

  2. Our family has been enjoying Taco Tuesday’s for a long time, but not with me cooking them. We go out to a favorite Taqueria for them. However, this recipe seems easy enough for me to try for an upcoming Taco Tuesday. My biggest fear…the family loves your recipe and me making them more than going out for Taco Tuesday! πŸ™‚

    Liked by 1 person

  3. 😦 As always, your post made me hungry… would you feed a poor little illegal immigrant who just swam across two oceans to reach your place? 😦 (Gosh, wait.. I can’t swim.. darn!!!… )

    Liked by 1 person

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