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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

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
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4
Calories 387 kcal
Author Lacey Baier

Ingredients

FOR THE CREAMY WHITE DILL SAUCE:

  • 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

FOR THE TACOS:

  • 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)

Instructions

  1. Follow my directions for how to make fresh pico de gallo and allow to refrigerate while making the tacos.

FOR THE CREAMY WHITE DILL SAUCE:

  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.

FOR 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.