Baja Crispy Fish Tacos

These mouthwatering Baja Crispy Fish Tacos make the perfect weeknight meal when you only have a few minutes to pull dinner together. Make enough for a large family or just enough for two people. These are simply delicious!

What You’ll Love About Baja Crispy Fish Tacos:

I have always been a bit picky when it comes to fish tacos and I’ve only had a handful that truly wowed me.

These Baja Crispy Fish Tacos meet every check point when it comes to a well balance fish taco.

Number one. It’s got to be a charred corn tortilla. Those little blackened spots offer incredible smoky flavor, that in my opinion, are so necessary in the overall taste.

Number Two. The fish has to be crispy and the meat has to be flaky.

Number Three. I don’t see the point in fish tacos without a creamy, crunchy slaw. And when I say creamy, this means drippy, saucy, deliciousness.

This recipe is great because we use a couple short-cuts that make these incredibly fast to make.

Store-bought frozen fish fillets are perfect for tacos but you’ll want to make sure you purchase a quality brand. I did a lot of research on which brands were best and Gorton’s Crispy Battered (100% whole fillets, not minced) won by a landslide.

I also use a bag of coleslaw mix to cut down on the prep which is super convenient and still offers a crunchy, fresh texture.

Maybe you enjoy traditional tacos better? My Oven Baked Crunchy Tacos also make a delicious weeknight meal.

Simple Ingredients:

• Frozen fish fillets- Use a quality brand of battered, fully cooked fish from the grocery store.
• Corn Tortillas- I love the authentic flavor of corn tortillas.
• Slaw sauce- I use a mixture of sour cream, mayo, honey, pantry seasonings, and lime juice.
• Coleslaw mix- This works great when you don’t have the extra time to shred your own cabbage.
• Red onion- This offers a subtle onion flavor.
• Cilantro- Cilantro goes so well with anything Baja or Mexican flavors.
• Jalapeno- I use fresh jalapeno slices to garnish and add a little spice.

Substitutions and Toppings:

How To Make Baja Crispy Fish Tacos:

See full instructions in recipe card below

Step One. Preheat oven to 425℉ and line a sheet pan with parchment paper for easy clean up.

Step Two. Combine seasonings in a small bowl. Place frozen fish fillets on sheet pan. Spray both sides with a little cooking spray. This will help the seasonings stick better. Coat both sides of the fish with the seasoning mix. Bake in the oven for 20-25 minutes turning half way through.

Step Three. Meanwhile make slaw. Add all the slaw sauce to a medium bowl and combine until creamy. Add coleslaw mix, red onions, and cilantro. Toss to combine.

Step Four. Heat a small skillet to medium high heat and char corn tortillas on both sides. Keep warm wrapped in foil until you’re ready to assemble tacos.

Step Five. Assemble tacos. Add one fish fillet to the center of tortilla then top with slaw mix. Garnish with a few sliced jalapenos if desired. Repeat steps with the rest of the fish, slaw, and jalapeno slices. Serve right away.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Lemony Baked Shrimp Scampi
• Tuscan Tuna Salad with Lemon Oil Dressing
• Baked Salmon with Sweet Spiced Rub

Baja Crispy Fish Tacos

These mouthwatering Baja Crispy Fish Tacos make the perfect weeknight meal when you only have a few minutes to pull dinner together. Make enough for a large family or just enough for two people. These are simply delicious!

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 2 servings

Calories: 690kcal

Equipment

• 1 half sheet pan
• 1 medium bowl
• 1 small skillet
• 3 taco holders optional, see notes for link

Ingredients

Seasonings For The Fish:

• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/8 tsp garlic powder

Coleslaw Ingredients:

• 1/4 cup sour cream
• 2 tbsp mayo
• 2 tbsp lime juice, about 1 small lime
• 1 tsp honey
• 1/8 tsp garlic powder
• salt and pepper to taste
• 2 cups prepared coleslaw mix see notes for tips on slaw mix
• 1/4 cup red onion slices
• 1/4 cup chopped cilantro

Rest of Ingredients:

• 6 frozen fish fillets such as Gortin's crispy battered fish fillets
• 6 regular size yellow or white corn tortillas
• fresh jalapeno slices for garnish
• non-stick cooking spray

Instructions

• Combine all the seasonings for the fish in a small bowl.
• Preheat oven to 425℉ and line a sheet pan with parchment paper for easy clean up.
• Place frozen fish fillets on prepared sheet pan. Spray both sides of the fish with a little cooking spray. This will help the seasonings stick better. Coat both sides of the fish with the seasoning mix. Bake in the oven for 20-25 minutes turning half way through the cooking time.
• Meanwhile make slaw. Add all the slaw sauce to a medium bowl and combine until creamy. Add coleslaw mix, red onions, and cilantro. Toss to combine. Cover and place in the refrigerator until ready to assemble tacos.
• Heat a small skillet to medium high heat and char corn tortillas in the dry skillet on both sides. Keep warm wrapped in foil until you’re ready to assemble tacos.
• Assemble tacos. Add one fish fillet to the center of tortilla then top with slaw mix. Garnish with a few sliced jalapenos if desired. Repeat steps with the rest of the fish, slaw, and jalapeno slices. Serve right away.

Notes

Tips:

 

• For easy taco building- Use taco holders to assemble and keep ingredients in one place.
• Eat tacos right away- Tacos are best eaten right away as the batter of the fish will soften as it sets.
• Reviving coleslaw mix- This was a tip several of my viewers shared with me on my YouTube Channel. Rinse bagged coleslaw mix in a colander with cold water and allow to drain. This will revive the slaw and make it super crunchy and fresh tasting.

 

Substitutions: 

 

• Fish- The best fish to use for these Baja tacos are a salt water white fish with a mild flavor. This could be Tilapia, halibut, cod, or Mahi Mahi.
• Tortillas- I prefer corn but flour tortillas would also work. Whichever tortillas you use make sure to get some good char marks on the outside for the best flavor.
• Slaw sauce- Greek yogurt can be used in place of the sour cream. Make sure it’s at least 2% fat or higher for best results.
• Additional toppings- Shredded cheddar or crumbled Queso fresco is a nice addition as is, pico de gallo.

 

Common Questions:

 

Can I make these tacos with chicken instead of fish?

Absolutely! If you don’t like fish but you enjoy the rest of the ingredients, baked chicken strips using the same seasonings used on the fish, or grilled chicken would also be delicious with the slaw.

What can I serve with Baja fish tacos?

These tacos would be great with Cilantro Lime Rice, Mexican Rice, chips and salsa, or make a simple fruit salad.

Why did my fish come out tough?

If your fish is tough it could be the brand or that it was overcooked. Make sure to follow the manufactures directions for perfectly cooked frozen fish.

 

Nutritional facts include 3 fish tacos. This recipe could potentially feed up to 3 people.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 690kcal | Carbohydrates: 46g | Protein: 75g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 193mg | Sodium: 333mg | Potassium: 1396mg | Fiber: 7g | Sugar: 8g | Vitamin A: 668IU | Vitamin C: 28mg | Calcium: 166mg | Iron: 4mg

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