Easy Weeknight Baja Fish Tacos
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Enjoy flavorful Easy Weeknight Baja Fish Tacos made with crispy fish and fresh toppings. Perfect for busy nights—try this simple recipe today!
- Author: Olivia
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (8 tacos) 1x
- Category: Main
- Method: Frying
- Cuisine: Mexican
- 1 lb white fish fillets (cod, mahi-mahi, halibut, or tilapia)
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili powder
- 3 tbsp avocado oil or olive oil
- 8 small corn tortillas
- Shredded cabbage or slaw
- Pickled onions
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Cut fish into 2- to 3-inch pieces and pat dry with paper towels.
- Mix salt, garlic powder, smoked paprika, cumin, and chili powder in a bowl. Season both sides of the fish.
- Coat seasoned fish pieces in cornstarch and shake off excess.
- Heat oil in a skillet over medium heat and cook fish for 3–4 minutes on each side until golden brown.
- Warm tortillas in a dry pan or over a gas flame for a few seconds on each side.
- Assemble tacos by placing crispy fish on tortillas and topping with shredded cabbage, pickled onions, sliced avocado, and fresh cilantro.
- Serve with lime wedges for an extra burst of flavor.
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 360
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg