Epic Baja Fish Tacos

Get ready to savor this Epic Baja Fish Tacos recipe! Flaky, seasoned fish topped with a creamy dressing and fresh pico de gallo, creating a burst of flavor in every bite. Perfect for taco night or whenever you crave a taste of the coast! Gluten-free + Dairy-free Option.

Epic Baja Fish Tacos are the kind of meal that shines in any weather—hot or cold, lunch or dinner! I’ve kept these tacos customizable with your choice of sauce and a classic slaw + Pico de gallo for the perfect bite. The fish is oven-baked + seasoned to perfection, making it a total crowd-pleaser. And don’t forget—homemade flour + corn tortillas take these tacos over the top.

If you know me, you know I’m all about that seafood taco life. And if you’re a fellow taco lover, you’ve probably checked out my other recipes like Gochujang Shrimp Tacos, Bang Bang Shrimp Street Tacos, and Jerk Salmon Tacos. Honestly, Taco Tuesday is my go-to weeknight meal savior!

Why You Will LOVE Epic Baja Fish Tacos 

• Bold flavors that will tantalize your taste buds.
• Versatile snack, appetizer, or main option for Taco Tuesdays.
• Easy weeknight meal--Simple preparation + minimal ingredients
• Protein-packed + customizable with your favorite sauces for a personal touch.
• A crowd-pleasing combination that will have everyone coming back for seconds.
• Boasts of a great make ahead + gluten-free option.

How To Make Epic Baja Fish Tacos

First, you'll want to prep + bake your cod fillets, then warm or char your tortillas. If you’re feeling adventurous, you can even make your own tortillas! After that, it’s all about assembling your delicious tacos!

Ingredients

TACOS:

• Cod fillets. These are the star of the show, providing a flaky and mild-tasting fish that pairs perfectly with all the flavors.
• Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
• Seasonings. Smoked paprika, garlic powder, sea salt, black pepper, cumin + a pinch of chili powder.
• Corn or flour tortillas. You can use store-bought or you can make your own tortillas.
• Pico de Gallo. Again you can opt for a store brought version if your in a pinch, or make your own!
• Cabbage slaw. You can make my coleslaw recipe and minus the dressing.
• Your fave creamy dressing. I love using my vegan ranch or cilantro lime dressing with these tacos.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THESE TACOS!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Epic Baja Fish Tacos. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Fish Taco Topping Ideas

With this Epic Baja Fish Tacos recipe all set and ready to go, it's time to assemble. When it comes to toppings, I enjoy the vibrant, fresh, and sweet medley of ingredients. In this recipe, I've kept it uncomplicated by using just a slaw, Pico de Gallo. + you choice of sauce. However, feel free to let your creativity run wild and experiment with your favorite toppings!

My favorite taco topping ideas in general include:

• Shredded red cabbage
• Grape tomatoes, fresh or roasted
• Avocado or guac
• Salsa
• Vegan queso
• Yogurt or sour cream
• Jalapeno Ranch Sauce
• Cheese
• Candied Bacon
• Pineapple chunks
• Mango chunks
• Hot sauce
• Lime or lemon juice
• Cilantro or parsley, chopped

Best Tortilla for Fish Tacos?

You can choose either corn or flour tortillas for this taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen! Of course, in a pinch, larger tortillas will work too. Heat the tortillas before filling them! This makes them more pliable so they’re less likely to break. If you want to try making your own see my tortilla recipe!

How to Best Char or Warm Tortillas

To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place tortillas directly on the rack. Turn off the oven once heated and let tortillas warm for 2 minutes. Remove from oven.

For char on a stovetop, pop one of the tortillas onto a gas burner until you begin to see a little smoke. Remove the tortilla to rotate it onto the opposite side until it’s lightly charred. Repeat until all tortillas are charred.

Best Sauce For Epic Baja Fish Tacos?

Personally, I love using a creamy vegan ranch or a zesty cilantro lime sauce. But honestly, there are so many options that pair perfectly with this tasty combo!

SAUCES + DRESSINGS I LOVE ON TACOS

• Creamy Carrot Ginger Dressing
• Lemon Poppy Seed Dressing
• Creamy Lemon Garlic Dressing
• Jalapeno Ranch Sauce
• Spicy Restaurant Style Salsa
• Creamy Chipotle Dressing
• Vegan Jalapeños Queso

Epic Baja Fish Tacos Q + A's

More Delicious + Flavorful Taco Recipes To Try

If you are a fan of this Epic Baja Fish Tacos recipe, you will also love these other drool-worthy tacos!

• Vegan Jamaican Jerk Walnut Tacos
• Vegan Gochujang Cauliflower Tacos
• Easy Vegan Black Bean Tacos
• Chipotle BBQ Butternut Squash Tacos
• BBQ Cauliflower Tacos
• Gochujang Shrimp Tacos 

MADE OUR RECIPE(S)?

If you tried this Epic Baja Fish Tacos recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Epic Baja Fish Tacos

September 24, 2024 •

By Shanika

No ratings yet

Get ready to savor this Epic Baja Fish Tacos recipe! Crispy, seasoned fish is topped with a creamy dressing and fresh pico de gallo, creating a burst of flavor in every bite. Perfect for taco night or whenever you crave a taste of the coast! Gluten-free + Dairy-free Option.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Serves: 8 tacos

Units:

US Customary|Metric

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Ingredients

TACOS:

• 1 lb. cod fillets
• 2 Tbsps Extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• Pinch of chili powder
• 8 corn or flour tortillas (You can make your own tortillas)
• Pico de gallo
• cabbage slaw (You can make my coleslaw recipe and minus the dresing)
• Your fave creamy dressing (I love using my vegan ranch or cilantro lime dressing with these tacos)

Instructions

TO MAKE THE COD FILLETS:

• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment followed by a wire rack. Spray the tops of wire rack to prevent sticking.
• In a bowl, add together the smoked paprika, garlic powder, salt, black pepper, cumin, and chili powder, stirring everything to combine.
• Drizzle with olive oil and season both sides of the cod fillets and line them onto the prepared baking sheet with the wire rack. Bake for 10-15 minutes. NOTE: To know when cod fillets are done: opaque white, flakes easily, and has a golden brown top.
• Remove from oven and let cool before chopping them into medium chunks.

CHAR OR WARM TORTILLAS:

• To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

ASSEMBLY:

• To assemble tacos, add a few spoonfuls of chopped cod fillets atop a charred tortilla followed by: cabbage slaw, pico de gallo, and ranch dressing or cilantro lime dressing. Repeat until desired amount of tacos are made. Garnish with chopped fresh cilantro or parsley, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
• MAKE AHEAD: All ingredients can be made and individually stored as meal prep (including tortillas) and assembled when ready to serve. See tortilla recipe for gluten-free option.
• OPTIONAL TOPPINGS: See post for other great Baja taco topping options!

Nutrition

Calories: 80kcal | Carbohydrates: 1g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 177mg | Potassium: 248mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg

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