Keep things fresh and flavorful with these Baja fish tacos. Perfectly seasoned white fish is tucked into warm tortillas with a colorful southwest slaw and creamy avocado dressing. This weeknight dinner is simple to make and ready in 30 minutes!
I make a lot of tacos, and these Baja fish tacos sit right at the top of my favorites list. They’re fresh, colorful, and packed with flavor—each bite really does feel like a little fiesta. This version skips the heavy batter in favor of a lighter, cleaner-tasting taco that lets the fish and toppings shine. The result is a meal that feels vibrant and satisfying without being overly rich.
The fish is simply seasoned with a warm blend of cumin, smoked paprika, sweet paprika, and chili powder, then cooked until flaky and tender. I use a firm white fish that holds together well and cooks quickly. Everything is tucked into soft tortillas, piled high with crunchy southwest-style slaw for texture, and finished with a generous drizzle of creamy avocado sauce . They’re easy to make, great for feeding a crowd, and always disappear fast.
Traditionally, Baja fish tacos are made with grilled or beer-battered fish and topped with fresh salsa and a creamy dressing. While those versions are delicious, this lighter take keeps all the bold, coastal flavors while making them perfect for an easy weeknight dinner—or anytime you’re craving something fresh, fun, and full of color.
Make it a feast
Baja fish tacos are easily a meal on their own, but I’ll often set down a bowl of my easy guacamole or some corn salsa with tortilla chips. If I want to add some more veggies, I’ll make my Mexican con cucumber salad with elote dressing . And you’ll almost always find one of my many margarita recipes on the table when I make these tacos.
What type of fish is best for tacos?
The best type of fish for tacos is a firm white-fleshed fish that flakes well when cooked. White fish typically has a milder flavor, so it seasons well and cooks quickly. My favorite fish for tacos are halibut, cod, rockfish, mahi-mahi, and snapper.
Baja Fish Tacos Recipe
- Pin
Ingredients
The Blackened Fish
- ▢ 4 tablespoons avocado oil (divided)
- ▢ 1 teaspoon EACH: cumin, smoked paprika, sweet paprika, and chili powder
- ▢ ½ teaspoon sea salt
- ▢ 1 ½ lb white fish
The Coleslaw
- ▢ 2 cups green cabbage (shredded)
- ▢ 2 cups purple cabbage (shredded)
- ▢ 1 medium carrot (grated)
- ▢ ¼ cup red onion (thinly sliced)
- ▢ ¼ cup cilantro (chopped)
- ▢ 2 tablespoons olive oil
- ▢ 2 tablespoons red wine vinegar
- ▢ 1 pinch sea salt and pepper
The Tacos
- ▢ Creamy avocado sauce
- ▢ 12 4-inch tortillas (warmed)
Instructions
- In a small bowl, mix two tablespoons of the oil, cumin, smoked paprika, sweet paprika, chili powder, and sea salt until it forms a paste. 1 teaspoon EACH: cumin, smoked paprika, sweet paprika, and chili powder, ½ teaspoon sea salt
- Dry the fish with paper towels and place it on a flat surface. (A baking dish works well.) Rub the paste into the fish and set it aside on your counter to marinate while you prepare the rest of dinner. 1 ½ lb white fish, 4 tablespoons avocado oil
- In a large bowl, add the green and purple cabbage, carrot, red onion, and cilantro. Add the vinegar, olive oil, salt, and pepper and toss to coat. 2 cups green cabbage, 2 cups purple cabbage, 1 medium carrot, ¼ cup red onion, ¼ cup cilantro, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 pinch sea salt and pepper
- Make the avocado sauce by blending the ingredients in your blender or food processor.
- Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat. Add the fish and cook for 4-5 minutes per side, or until the fish starts to look crispy and flakes easily with a fork. Work in batches if needed. Break the fish into smaller pieces for serving.
- Serve on warm tortillas topped with slaw, a few pieces of the fish, and a good slather of the avocado sauce. 12 4-inch tortillas, Creamy avocado sauce
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Favorite seafood taco recipes
Beer Battered Fish Tacos (the best crispy fish tacos around!)
Blackened Rockfish Tacos with Cilantro Lime Tartar Sauce
Best Shrimp Tacos with Pickled Jalapeño Slaw
Grilled Fish Tacos
Baja Fish Tacos Recipe
Ingredients
The Blackened Fish
- 4 tablespoons avocado oil , divided
- 1 teaspoon EACH: cumin, smoked paprika, sweet paprika, and chili powder
- ½ teaspoon sea salt
- 1 ½ lb white fish
The Coleslaw
- 2 cups green cabbage , shredded
- 2 cups purple cabbage , shredded
- 1 medium carrot , grated
- ¼ cup red onion , thinly sliced
- ¼ cup cilantro , chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 pinch sea salt and pepper
The Tacos
- Creamy avocado sauce
- 12 4-inch tortillas , warmed
Instructions
- In a small bowl, mix two tablespoons of the oil, cumin, smoked paprika, sweet paprika, chili powder, and sea salt until it forms a paste. 1 teaspoon EACH: cumin, smoked paprika, sweet paprika, and chili powder, ½ teaspoon sea salt
- Dry the fish with paper towels and place it on a flat surface. (A baking dish works well.) Rub the paste into the fish and set it aside on your counter to marinate while you prepare the rest of dinner. 1 ½ lb white fish, 4 tablespoons avocado oil
- In a large bowl, add the green and purple cabbage, carrot, red onion, and cilantro. Add the vinegar, olive oil, salt, and pepper and toss to coat. 2 cups green cabbage, 2 cups purple cabbage, 1 medium carrot, ¼ cup red onion, ¼ cup cilantro, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 pinch sea salt and pepper
- Make the avocado sauce by blending the ingredients in your blender or food processor.
- Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat. Add the fish and cook for 4-5 minutes per side, or until the fish starts to look crispy and flakes easily with a fork. Work in batches if needed. Break the fish into smaller pieces for serving.
- Serve on warm tortillas topped with slaw, a few pieces of the fish, and a good slather of the avocado sauce. 12 4-inch tortillas, Creamy avocado sauce
