1. What kind of fish is best for Baja fish tacos?

White, flaky fish like cod, halibut, mahi-mahi, or tilapia are ideal for Baja fish tacos . These varieties hold their shape when grilled and absorb marinades and spices well. If you prefer a slightly richer flavor, you can also try snapper or sea bass.

2. Can I make Baja fish tacos ahead of time?

Yes, with a few tweaks! The mango slaw and avocado crema can be prepared up to one day in advance and stored in the refrigerator. For the fish, it’s best to cook it fresh to preserve its texture, but you can marinate it earlier to save time. Reheat grilled fish gently to avoid drying it out.

3. How can I make these tacos gluten-free or dairy-free?

These Baja fish tacos are naturally gluten-free if served on corn tortillas. For a dairy-free version , simply swap the sour cream in the avocado crema for a plant-based alternative like coconut yogurt or cashew cream. You can also skip the crema altogether and add sliced avocado instead.

Baja Fish Tacos – Irresistible Flavor

Name: Baja Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb white fish fillets (cod or halibut); 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1 tablespoon olive oil (for fish); 1 tablespoon lime juice (for fish); 2 cups shredded cabbage; 1 ripe mango, peeled and julienned; 1/2 red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 1 jalapeño, seeded and finely chopped; 1 tablespoon lime juice (for slaw); 1 tablespoon olive oil (for slaw); Salt and pepper to taste (for slaw); 1 ripe avocado, pitted and peeled; 1/4 cup sour cream; 1 tablespoon lime juice (for crema); 1 clove garlic, minced; Salt and pepper to taste (for crema); Corn tortillas (for serving); Lime wedges (for serving)

Description

Baja Fish Tacos with Mango Slaw and Avocado Crema are a light, zesty, and flavor-packed dish featuring grilled white fish, a vibrant mango cabbage slaw, and a creamy avocado lime crema. This 30-minute recipe is perfect for a weeknight meal or casual gathering, offering fresh textures and bold coastal flavors.

Ingredients

Scale

1 lb white fish fillets (cod or halibut)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil (for fish)
1 tablespoon lime juice (for fish)
2 cups shredded cabbage
1 ripe mango, peeled and julienned
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and finely chopped
1 tablespoon lime juice (for slaw)
1 tablespoon olive oil (for slaw)
Salt and pepper to taste (for slaw)
1 ripe avocado, pitted and peeled
1/4 cup sour cream
1 tablespoon lime juice (for crema)
1 clove garlic, minced
Salt and pepper to taste (for crema)
Corn tortillas (for serving)
Lime wedges (for serving)

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Instructions

Preheat grill or grill pan to medium-high heat.
In a small bowl, mix paprika, garlic powder, salt, black pepper, and cayenne pepper.
Rub spice mixture evenly over both sides of the fish fillets.
Drizzle fish with 1 tablespoon olive oil and 1 tablespoon lime juice. Let sit while grill heats.
Grill fish for 3–4 minutes per side or until it flakes easily with a fork. Remove and set aside.
In a large bowl, combine shredded cabbage, julienned mango, sliced red onion, chopped cilantro, and chopped jalapeño.
Drizzle slaw with 1 tablespoon lime juice and 1 tablespoon olive oil. Season with salt and pepper. Toss well.
In a blender or food processor, combine avocado, sour cream, 1 tablespoon lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy.
Warm corn tortillas on grill or in a dry skillet for about 30 seconds per side.
Assemble tacos by placing flaked grilled fish on tortillas. Top with mango slaw and a dollop of avocado crema.
Serve immediately with lime wedges on the side.

Notes

Don’t overcook the fish — it should be moist and flake easily.
Make slaw and crema ahead for quick assembly.
Swap sour cream with Greek yogurt for a protein boost.
Use pineapple or peach as an alternative to mango.
To make dairy-free, use plant-based yogurt or avocado only.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilled
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 7 g
Sodium: 420 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 45 mg