How to Make Baja Fish Tacos

Crispy, spicy, and fresh, this Baja Fish Tacos recipe is a taco dream come true. The flavors stay balanced with a homemade Pico de Gallo and Creamy White Dill Sauce for your your fresh fish tacos. So dang delicious, you won’t know what hit you! 

How to Make Baja Fish Tacos | Crispy, spicy, and fresh, these Baja Fish Tacos are a taco dream come true. The flavors stay balanced with a homemade Pico de Gallo and Creamy White Dill Sauce for your your fresh fish tacos. So dang delicious, you won’t know what hit you! Keep reading for a step-by-step guide on how to make Baja Fish Tacos! | A Sweet Pea Chef

If you love fish tacos just as much as I do, you probably know that, sadly, most restaurants just don’t know how to make good fish tacos. Such a shame. To fix this problem, I decided to share a Baja Fish Tacos recipe with you.  But, first, let me tell you how my love for fish tacos started…

It was in Baja California where my love for fish tacos began. When I was young, my parents owned a home in Ensenada (which is located on the coast of Baja California about 30 minutes south of the San Diego-Mexico border). To say we visited often would be a complete understatement. Pretty much every long weekend, most summers or days that ended with “y” were all good enough reasons for my parents to pack up the car and go.

One of my favorite memories during these trips was making baja fresh fish tacos with fresh rock cod and sea bass. There was no question what we would make when we brought home the fresh fish. What great memories. When Dustin and I moved to San Diego a few years ago, I kept seeing restaurants boast about their fish tacos.

Fresh cod fish chopped into large chunks, ready to be coated to make baja fresh fish tacosChunks of fresh rock cod fish placed into a bowl of flour and cornmeal to make baja style fish tacos

This brought back my good memories and renewed my cravings. I searched and searched, but I couldn’t find anyone who could make good fish tacos. Crazy, right? What really frustrated me was that people around town would say, “[enter restaurant’s name] has the best fish tacos,” but, no sir, they did not. Was it possible I let my memories of blissful summers and beloved Baja fish tacos get the better of me? Were they actually that good or had I made them better in my head over time? I hate when I do that!

I realized I had to take matters into my own hands: I needed to make the baja style fish taco recipe myself. Given that bringing a 15-month old on a fishing boat — no matter how cute he is — is never a good choice, store-bought “fresh” rock cod would have to suffice. I made fresh pico de gallo salsa with just enough heat to remember it on your lips. My favorite. I made a creamy white dill sauce that buckles the knees it’s so good. I thinly sliced the cabbage and cut the lime wedges. Such simple ingredients for such a truly delicious meal.

Almond flour and cornmeal-coated chunks of cod pan frying in a skillet until lightly browned

The verdict for this healthy baja fish taco recipe? The baja fresh fish tacos were fantastic. Just like I remembered. Well, except for the fresh, homemade corn tortillas like in Baja. Some things are better left for the memories anyways.

I really recommend you try these tacos with the fresh pico de gallo, homemade corn tortillas and creamy white dill sauce. The combination is so, so very yummy. I prefer a cornmeal and flour mixture spiced with some cayenne pepper, garlic powder and black pepper for coating the fish, as opposed to a beer batter, because I find the fish gets lost in a beer batter. But, that’s just me.

Here’s to good — and tasty — memories!

Side angle photo of baja style fish tacos made with homemade corn tortillas and served with fresh lime wedges, and thin slices of cabbage

3 Homemade Healthy Taco Recipes

Is Taco Tuesday a family tradition in your home? Step up your tacos game with these baja fresh fish tacos. But don’t stop here. There are numerous healthy and delicious tacos recipes you should try for a healthy Tuesday night feast. If you want to keep the seafood theme going, you can try spicy shrimp tacos. Or maybe some oh-so-delicious chicken tacos. And, if you’re not a fan of seafood or chicken, you can always go for some tasty beef tacos.

Chicken Tacos

Chicken Tacos | Amazing, easy, and delicious chicken tacos. www.asweetpeachef.com

Flavorful, delicious, and easy to make, these Chicken Tacos are perfect for Taco Tuesday. However, you can make them any day. They are ready in less than 25 minutes so they make a great weeknight dinner. Also, why wait for Tuesdays, right? And a message for all of you clean-eaters out there – you can replace the tortillas with lettuce wraps to make these tacos healthier.

Spicy Shrimp Tacos

Spicy Shrimp Tacos | Clean, delicious, and so amazingly amazing :) | A Sweet Pea Chef

If you want to simplify your dinner prepping and make your life better, these Spicy Shrimp Tacos will do the trick! They are made with fresh pico de gallo, creamy avocado cilantro lime crema, and, of course, delicious spicy shrimp.

Crockpot Shredded Beef Tacos

Crock Pot Shredded Beef Tacos

You know what’s the best thing about these Crockpot Shredded Beef Tacos? Besides the taste, of course! If you are in a hurry in the morning, you can add all the ingredients to a Ziploc bag the night before and empty the bag into the crockpot before you leave for work. You will arrive home to some delicious shredded beef. And, in less than 5 minutes, you will have some delicious beef tacos to put on the dinner table.

Best Fish To Use In Baja Fish Tacos

I like to use fresh rock cod or sea bass fillet when making baja fish tacos. Since baja fish tacos are lightly fried until crispy, it is important to use a firm and flaky white fish in the recipe. That makes cod and bass fillet the perfect option for this baja style fish taco recipe. Not to mention cod is also cost-effective.

Another fish option for making these fish tacos is halibut. It is more expensive than cod or sea bass fillet, but it will keep its shape once it’s fried especially if you want to use the spiced cornmeal and flour mixture I like to use.

Mixing together the creamy dill sauce for topping the Baja Fish Tacos.

How To Make Baja Sauce

The dill sauce for fish tacos I recommend for this healthy Baja fish taco recipe is a DELICIOUS sauce. If you’ve never tried it before, it’s totally the best creamy addition to this Baja Fish Tacos recipe. To make the Creamy White Dill Sauce, or Baja Sauce, for these tacos, combine all the ingredientsI’ve listed below in the recipe – it’s SO EASY.

Then, just refrigerate while you prep and cook the fish to allow the flavors to meld together.  When ready to plate, drizzle this Baja sauce over the tacos and ENJOY!

Baja sauce for fish tacos is a delicious, creamy, and spicy sauce for fish tacos and you can adjust the spicy factor by removing the seeds from the jalapeno to make it less spicy or use a seeded jalapeno for extra spiciness. You can add more or less milk depending on how thin you’d like it.

You can store the Baja sauce for fish tacos in the fridge for several days, which basically means that you can have more than one Baja fish tacos nights per week. Isn’t this amazing?

 Baja style fish tacos plated and served with fresh lime wedges, homemade pico de Gallo sauce, creamy white dill sauce, and thinly sliced cabbage. Servings of fresh baja style fish tacos made with corn tortillas and accompanied by bowls of fresh Pico de Gallo sauce and creamy white dill sauce

Can I Re-heat Leftover Baja Fish Tacos?

Ah, leftovers! Don’t you love it when you make something delicious and you have leftovers? I sure do! And the good news is that you can easily reheat leftover Baja fish tacos in the oven.  Woot!  You can either reheat in the oven at 400 degrees F for about 8-10 minutes or until heated through OR microwave on high for about 1:30 minutes.  The oven will keep the fish as crispy as possible, but obviously takes longer so the choice is yours.

All you have to do after re-heating the fish is warm up the tortillas and assemble your Baja fish tacos with fresh pico de gallo, and the dill sauce for your fish tacos.

5 from 2 votes
How to Make Baja Fish Tacos | Crispy, spicy, and fresh, these Baja Fish Tacos are a taco dream come true. The flavors stay balanced with a homemade Pico de Gallo and Creamy White Dill Sauce for your your fresh fish tacos. So dang delicious, you won’t know what hit you! Keep reading for a step-by-step guide on how to make Baja Fish Tacos! | A Sweet Pea Chef
How To Make Baja Fish Tacos
Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins

Crispy, spicy, and fresh, these Baja Fish Tacos are a taco dream come true. The flavors stay balanced with a homemade Pico de Gallo and Creamy White Dill Sauce for your your fresh fish tacos. So dang delicious, you won’t know what hit you!

Categories: 30 Minute Meal, Clean Eating, Easy Dinner, fish, Healthy Eating
Difficulty: Easy
Servings: 4
Calories: 387 kcal
Author: Lacey Baier
  • 1 cup plain full fat greek yogurt
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 2 tbsp fresh lime juice
  • 1 tsp jalapeno pepper, minced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp dried dill weed
  • 1/8 tsp garlic powder
  • 1 lb fresh rock cod or sea bass fillet, cut into strips of 2-3 oz. portions
  • 1/2 cup almond meal
  • 2 tbsp coarse cornmeal
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp fresh ground black pepper
  • 1/3 cup chickpea flour
  • 2 eggs, beaten
  • 2 tbsp olive oil
  • 1/2 head cabbage, thinly sliced
  • 10-12 corn tortillas (see my recipe)
  • Fresh Pico De Gallo (see my recipe)
  1. Follow my directions for how to make fresh pico de gallo and allow to refrigerate while making the tacos.

  1. Combine all ingredients in a small bowl. Season with additional salt, lime, pepper and/or cumin to taste.
  2. Refrigerate while you prepare the fish.
  1. In a flat dish, combine almond meal, cornmeal, salt, pepper, cayenne pepper and garlic powder. 

  2. In a second dish, combine eggs, and beat.

  3. In third bowl, add the chickpea flour.

  4. Heat oil on high heat in a skillet until hot and then turn to medium high heat.

  5. Dip fish into chickpea flour, then egg bowl, and then dust lightly with flour-cornmeal mixture.

  6. Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.

  7. To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference). Drizzle fish with desired about of Creamy White Dill Sauce and Fresh Pico de Gallo.
  8. Top with sliced cabbage and a squeeze of fresh lime.

Recipe Video

Nutrition Facts
How To Make Baja Fish Tacos
Amount Per Serving (1 taco)
Calories 387 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Cholesterol 175mg58%
Sodium 766mg32%
Potassium 612mg17%
Carbohydrates 36g12%
Fiber 7g28%
Sugar 3g3%
Protein 29g58%
Vitamin A 360IU7%
Calcium 190mg19%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

67 thoughts on “How to Make Baja Fish Tacos

  1. I would visit Ensenada often in the 70’s and 80’s and the cali-mex fusion of taco styles of today has been amazing, but I still think its all about the batter and I have a simple recipe that I received from a street vendor – They would use Talapia fish, slice into strips, almost room temp, place strips into luke warm saltwater for 10 min (it cleans the fish). The batter, mix in a bowl Bisquick, Corona beer, mexican oregano, mustard, pepper. Place the fish in the batter and marinate for at least 2 hrs. Cabbage, salsa, guacamole, mayo and splash of lime.

  2. 5 stars
    My WHOLE family LOVED this recipe. They were all disappointed that there weren’t any leftovers for the next day, and I even found the recipe in hopes of having leftovers. The only thing I did that’s maybe different was when I doubled the sauce, I put one whole jalapeno and one Serrano pepper in. I have leftover sauce which will also be delicious on cucumbers or salad. Thank you for making me the Dinner Queen last night!

  3. 5 stars
    Thank you so much for this recipe! I found it about a year ago when I was looking for healthier meals for my family. I use Swai, I know most people use Tilapia as their go to choice for white fish but I’m just not a fan. Swai is a much milder low cost alternative.
    I don’t use jalapeños and put in much less cayenne pepper. We can’t handle much spice lol. And I use coconut oil for the tortillas. Otherwise, your recipe is the one I go by.
    Even my teenage son who thought he didn’t like fish loves them and goes back for seconds. Now he’s more willing to try it when I make fish.
    Thanks again for posting this wonderful recipe!

    1. Angel, I worked for years in a seafood department and am glad to see that you prefer Swai over Tilapia. If more people that eat Tilapia would read up that it’s a farm raised fish (Swai is also) Tilapia is farm raised in very nasty conditions and fed stuff I don’t want to put in my mouth. Swai on the other hand is not fed nasty things.

  4. We just made these in New Zealand with freshly caught Snapper – man, they were amazing! That sauce! Thanks so much.

  5. I had never had a fish taco until my son asked me to make some a couple of years ago.
    To satisfy his request I found your recipe and have made them dozens of times since including last night. Last night my Son’s friends who claim to be fish taco aficionados all said they were the best they had ever had.
    I use Tilopia otherwise I follow your recipe to the letter.

    Thanks to you and my son for turning me on to fish tacos. I am afraid I may never try anyone else’s. I cant imagine how they could be any better than yours.

  6. Lacey, I made this tonight and it was awesome! Love that dill sauce with a bit of bite and the fresh Pico de Gallo! The things that make you say, Dang… Dang!! Thank you for sharing!! I will pass onto my sister Robin in SC.

  7. I studied a lot of different recipes before choosing this one because it sounded very good. Thanks for sharing. This has become a family favorite!

  8. THE BEST FISH TACOS EVER!!!! Also a confession: I have used the pico and dill sauce with chicken tacos- delicious!I have also used the dill sauce with a finely chopped salad for a bridal shower. The guests said that is was the best “dressing” they had ever had 🙂

    1. I use the dill sauce on everything from a topping for sandwiches and burgers to a dip for fries and veggies. We have everything prepped for fish tacos this week…can’t wait!

  9. Hey there! We’d been craving fish tacos for a while and your recipe popped up on pinterest…the pictures captivated me and the instructions were so easy! I made these tonight, followed everything with the exception that I added chopped avocado to the creamy dill sauce too since they were sitting around.

    Everything turned out delish!! The hubs and toddler loved it. I served thesewith a side of homemade cilantro lime rice. Thank you so much for sharing with all of us.

    P.s. my love for fish tacos also stemmed from my first trip to Baja…San Felipe to be exact. 🙂

  10. I have made these twice now, and they are great! I used Hake the first time, then Haddock the second time (Sea Bass is a little pricey 🙂 ) Otherwise, I made everything as the recipe states. The homemade pico de gallo delicious, and the sauce is out of sight. Making these again on friday for my boyfriend. Thanks for sharing!

  11. Thank you Lacey!
    I made your delicious fish tacos last night, I loved them and hubby them! An easy recipe for the best fish tacos ever. We know our fish tacos as I, like you, also lived in San Diego. These are the best!

    Now, on to the Pan-Roasted Salmon…….Yummy!

  12. Hi Lacey,
    My hubby & I love fish tacos, but you are so right, there are few restaurants here (in MN) that make them right! I enjoy trying new recipes, so I made these for dinner last night, they were delicious! This recipe is a keeper! Thanks for posting your recipes…I’m thinking about making the watermelon sorbet next, but our ice cream maker is broken; can I just put the mixture in the freezer for longer? Thanks again! Julie

    1. Hi Julie! Yay — I’m glad you loved the tacos. You can make the sorbet without the ice cream maker, but you should stir it or shake it every so often so it doesn’t freeze in a big chunk. Adding 1-2 tbsp. vodka should also help with that too 😉 Enjoy!

  13. Anywhere I go, the first thing I look for is fish tacos. The best shrimp tacos I’ve ever had are at Guero’s in Austin, TX. They are worth a try. Thanks for the recipe. Can’t wait to try them.

  14. We just want to thank you for sharing your recipe. These are by far the best fish tacos we have come across and we have searched far and wide as my husband grew up in San Diego and we now live in New Hampshire where it is nearly impossible to find “authentic” Mexican food. Our kids love them too! Thank you for taking the time to publish your recipes for others to enjoy. I look forward to trying more of your delicious meals!

  15. I’ve made this recipe three or four times. The family begs for it. I’ve converted my sister-in-law, who claimed she didn’t like fish tacos. The dill sauce is indeed to die for, and the pico de gallo gets thumbs-up too.
    I have the good luck to have a true Hispanic supermarket just blocks from work, and they make their own fresh corn tortillas. The fresh tortillas take it over the top!

  16. Delish!!! This is the third recipe of yours that I have tried and it was another flawless, delicious delight! My husband and I gobbled them down like crazy. I’m hooked on your recipes and it makes me feel great to cook with such confidence. Thank you, thank you!

  17. I just made this dish for my 30th birthday party. It was a HUGE hit. I had about 20 people, so I used 3.5 pounds of fish and doubled the salsa and dill sauce. Thank you for the recipe and the clear instructions. Great recipe all in all!

  18. You know who has a mean fish taco, The Cheese Cake Factory!! I know crazy but I really enjoy them from there!!

  19. I totally agree with Katherine. The recepie was simple and straight forward. And the favor was AWESOME!!! It’s been awhile that I tried something new that blew my mind with the flavor. I made it two days ago, and have wondered ever since if it’s too soon to make fish tacos again?

  20. It’s not that often that I make a recipe and follow it to a “T” that I don’t feel I could’ve improved/changed it if only……..? I followed this as written and have to say EVERYTHING WAS SPOT ON! My son doesn’t even care for fish tacos and said these were the BEST he’s ever had. I served 6 people these fish tacos last night and every single one of them said they were THE BEST FISH TACOS THEY”VE EVER HAD! Perfect pico de gallo, perfect creamy dill sauce, and perfect breading for the fish. Thanks you so much for the recipe!

  21. I made your tacos last night and they were absolutely delicious! My husband said they were restaurant quality. Thank you so much for the recipe.

  22. Nice photos. I thought about adding dill in my recipe at http://desigrub.com/2010/09/cilantrofic-fish-tacos/ but didn’t do it. If you have time, I’d like to hear about my version of the fish taco from you.

    1. Thanks! I checked out your tacos on your site. They look really good. Your guacamole looks amazing. You make me want to make homemade tortillas again — I haven’t made them in years. Thanks for sharing!

  23. Funny-I grew up on the gulf coast in Texas so both fresh fish and tacos were abundance…but no one ever made fish tacos! I love them, but I’ve never been able to master the sauce on top. I never would have thought of dill! That sounds really interesting and I’ll have to give it a shot. Thanks Lacey!

  24. confession time ~ I have never eaten a fish taco. well, that is soon to be remedied because I’m heading out to the fish market and getting some fish so that I can make these for dinner. they look absolutely delicious and your photos, again, are beautiful.

    1. Miss Becky, boy are you in for a treat! Hard to believe you’ve never had a fish taco before — I’m almost jealous of you trying your first one tonight :). I’m honored my recipe will be your first fish taco. Very cool. Good luck! Let me know what you think.

  25. I find that in general restaurant tacos rarely do it for me. It’s the homemade seasoning and perfectly cooked meats that only occur when you cook to order that make them truly delicious. I will certainly be trying this recipe!

  26. Yummie, I am ready to have these tacos for lunch…they look so yummie, specially with the fresh pico de gallo 🙂

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