Perfectly seasoned halibut combines with a quick pickled avocado salsa, shredded cabbage and a creamy white sauce for these Baja Fish Tacos that are simply the best.
Just because I don’t live on the coast doesn’t mean I can’t treat my family and friends to good fish. I started getting more comfortable fixing fish and shrimp at home thanks to my air fryer. My air fryer shrimp tacos is currently one of my most popular recipes. But not everyone has an air fryer, so I decided to share a recipe for Baja Fish Tacos that cooks the fish in a pan. I am so glad I decided to try my hand at developing my own recipe. The combination of flavors is off the charts good. And these fish tacos are quick enough to prepare for a busy weeknight meal. Whether it’s Taco Tuesday or not.
What are Baja Fish Tacos?
Baja Fish Tacos originated in Baja California, Mexico. The traditional combination is fried fish, shredded cabbage and a creamy white sauce. I lightly season and flour the halibut before pan frying it. And I use cabbage two ways in my recipe. Pickled purple cabbage and fresh green cabbage. The creamy white sauce combines sour cream and Thai chili garlic sauce.
How to make Baja Fish Tacos
If using flash frozen halibut (or any firm white fish will do) – thaw it in the refrigerator overnight. Pat dry with paper towels. Season the fish filets with salt, chipotle chili powder and smoked paprika. Lightly flour the fish. Heat oil in a pan and cook the fish until the internal temperature reaches 145 degrees F. Remove the fish from the pan and use two forks to pull it into bite-sized pieces. Season with a little more salt if needed and squeeze some fresh lime juice over the fish.
Mix together apple cider vinegar, fresh lime juice, sugar and salt. Add thinly sliced red onion and purple cabbage. Stir occasionally and let sit while you are cooking the fish and preparing the rest of the ingredients. Drain off the pickling liquid. Mix the quick pickled onion and cabbage with chopped avocado and fresh cilantro.
Thinly slice some green cabbage.
Mix together sour cream and Thai chili garlic sauce.
For each taco, fill a warm flour tortilla with fish, the pickled onion, cabbage and avocado salsa, and fresh green cabbage. Top the tacos with the white sauce.
- I used flash frozen halibut in this recipe. Click THIS LINK to receive $15 off your first purchase of flash frozen fish from Wild Alaskan
- Street Taco flour tortillas are ideal for these Baja Fish Tacos
- I cooked my fish in a non-stick skillet similar to this one
- Use a digital meat thermometer to check the temperature of your fish
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Baja Fish Tacos
- 12 small flour tortillas
- 4 6-8 oz halibut filets
- 1/4 cup apple cider vinegar
- 2 limes
- 1/4 cup sugar
- 2 tsp salt divided
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1/2 small red onion thinly sliced
- 1 cup purple cabbage thinly sliced
- 1 medium avocado chopped
- 2 tbsp fresh cilantro chopped
- 1/2 cup green cabbage thinly sliced
- 1/3 cup sour cream
- 2 tbsp Thai chili garlic sauce
- In a bowl with an air tight lid, mix together the apple cider vinegar, juice of one lime, sugar and 1 teaspoon of salt. Add the red onion and purple cabbage. Stir to combine and place the lid on the container. Flip the container over a few times as it is soaking while you are preparing the rest of the components of the fish tacos.
- Dry the halibut filets with paper towels. Evenly sprinkle the fish with the chipotle chili powder, smoked paprika and remaining teaspoon of salt. Dredge the fish lightly in flour.
- Heat the oil in a 12-inch non-stick skillet over medium heat. Once the oil is hot add the fish. Cook for about 3-4 minutes per side, depending on the thickness of your fish. The fish is fully cooked once the internal temperature reaches 145 degrees F. Remove the fish from the pan and pull it into bite-sized pieces using two forks. Season with more salt if necessary and squeeze some fresh lime juice over the fish.
- Drain the liquid from the onion and cabbage. Stir it together with chopped avocado and cilantro.
- Stir together the sour cream and Thai chili garlic sauce until evenly combined.
- For each taco, top a warm flour tortilla with some fish, the pickled onion, cabbage and avocado salsa, a little fresh green cabbage and the white sauce.