Baja Fish Tacos Recipe

Baja fish tacos on a green plate with limes.

5 from 2 votes

These Baja Fish Tacos are a little taste of summer all year round, and they come together in just 20 minutes. The seasoned fish, mango salsa, and crisp slaw make them a refreshing, satisfying meal.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Mexican

Diet: Gluten Free

Servings:

Calories: 401kcal

Author: Linda

Equipment

3-in-1 Mango Slicer, Peeler and Pit Remover Tool

Ingredients

For the Fruit Salsa

1 1/2 c. finely chopped mango
2 chipotle peppers in adobo sauce finely chopped
2 tablespoons chopped fresh cilantro
1 Tbsp. honey
1 tsp. lime zest
1 Tbsp. lime juice

For the Fish

1 1/2 teaspoon chili powder
1/4 tsp salt
1/4 tsp. pepper
1 1/2 lbs. white fish fillets tilapia, halibut, cod

For the Tacos

8 corn tortillas
1/2 c. broccoli slaw
1 c. plain Greek yogurt
Lime wedges for serving

Instructions

Mix together the fruit salsa ingredients. Set aside.
Mix together chili powder, salt, and black pepper in a small bowl. Sprinkle on both sides of the fish fillets.
Heat 2 tbsp. oil in a large skillet over medium heat. Add half of the fish. Fry the fish for 2-3 minutes per side, until opaque and cooked through. Remove from the pan and keep warm. Repeat with the remaining fish.
Use a fork to break the fish up into small pieces and divide it among 8 tortillas. Divide the broccoli slaw, fruit salsa, and plain Greek yogurt evenly among the 8 tacos. Serve with lime wedges.

Notes

To store leftover Baja Fish Tacos, keep the fish, salsa, and toppings separate in an airtight container in the refrigerator. The fish will stay good in the fridge for up to 3 days. Reheating is easy—simply warm the fish in a skillet over medium heat or in the microwave until heated through.

It's best not to freeze this recipe, as the texture of the fish and salsa can be affected. Assemble the tacos just before serving for the best taste and texture.

Nutrition