Crispy, flaky white fish nestled in a warm tortilla, topped with sweet and tangy mango slaw and finished with a luscious avocado crema — that’s the beauty of Baja Fish Tacos. Inspired by the sunny flavors of Baja California, this dish blends bold textures, bright colors, and zesty flavors into every bite.
Whether you’re dreaming of a beachside lunch or hosting a festive taco night, these tacos bring the perfect balance of spicy, sweet, creamy, and crunchy to your table. And the best part? They’re easier to make than you think.
Why You’ll Love These Baja Fish Tacos
🐟 Crispy or grilled fish packed with flavor
🥭 Sweet, tangy mango slaw adds brightness
🥑 Creamy avocado sauce cools and complements the heat
🌮 Great for parties, meal prep, or family dinners
⏱️ Ready in 30 minutes or less with simple ingredients
🌱 Naturally gluten-free and dairy-free adaptable
What Are Baja Fish Tacos?
Originating from the Baja California peninsula in Mexico, traditional Baja fish tacos feature beer-battered fried fish, shredded cabbage, and creamy sauce, all wrapped in a warm corn tortilla. This modern twist includes:
- A tropical mango slaw for crunch and sweetness
- Avocado crema for a smooth, cooling finish
- Optional grilled fish for a lighter version
Ingredients
🐟 For the Fish:
- 1 to 1½ lbs white fish fillets (cod, mahi mahi, halibut, or tilapia)
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp cumin
- Salt & pepper, to taste
- 2 tbsp olive oil (for pan-searing or grilling)
For battered version: ½ cup flour, ½ cup beer or sparkling water, ½ tsp baking powder, pinch of salt.
🌮 For the Tacos:
- 8–10 small corn or flour tortillas
- Lime wedges, for serving
- Fresh cilantro, for garnish
🥭 Mango Slaw:
- 1 cup shredded cabbage (green, red, or both)
- 1 ripe mango, peeled and julienned or diced
- ¼ cup red onion, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- Juice of 1 lime
- 1 tbsp olive oil
- Salt & pepper, to taste
🥑 Avocado Crema:
- 1 ripe avocado
- ¼ cup Greek yogurt or sour cream (use dairy-free for vegan option)
- Juice of ½ lime
- 1 small clove garlic, minced
- Pinch of salt
- 2–3 tbsp water, to thin as needed
How to Make Baja Fish Tacos
Step 1: Prepare the Mango Slaw
- In a mixing bowl, toss shredded cabbage, mango, red onion, jalapeño (if using), lime juice, and olive oil
- Season with salt and pepper
- Set aside to marinate while you cook the fish
✅ Make ahead tip: Slaw can be made up to 1 day in advance and stored in the fridge.
Step 2: Make the Avocado Crema
- Blend or mash avocado with yogurt, lime juice, garlic, and salt
- Add a splash of water to thin to drizzle consistency
- Taste and adjust lime or salt as needed
Step 3: Cook the Fish
Option 1: Pan-Seared or Grilled
- Pat fish dry and season with spices
- Heat oil in a skillet or grill over medium-high heat
- Cook 2–3 minutes per side, until flaky and opaque
- Remove and flake into large chunks
Option 2: Beer-Battered and Fried
- Mix flour, beer, baking powder, and a pinch of salt to make a batter
- Heat oil (350°F) in a deep skillet
- Dip fish in batter and fry until golden and crispy, 3–4 minutes per side
- Drain on paper towels and season with salt
Step 4: Warm the Tortillas
- Toast tortillas over an open flame, in a dry skillet, or in the oven until warm and pliable
- Wrap in a towel to keep warm
Step 5: Assemble the Tacos
- Layer warm tortillas with chunks of fish
- Add a spoonful of mango slaw
- Drizzle with avocado crema
- Top with fresh cilantro and a squeeze of lime
Expert Tips for Perfect Fish Tacos
✔️ Use firm, mild white fish like cod, tilapia, or mahi mahi
✔️ Don’t overcook the fish — it should flake easily and stay moist
✔️ Thin the avocado crema so it’s easy to drizzle or spread
✔️ Use fresh lime for the best brightness
✔️ Double the slaw — it’s great on salads, burgers, or bowls!
Variations & Add-Ons
🌶️ Spicy: Add hot sauce or chili flakes to the crema
🥬 Extra Crunch: Add sliced radishes or crispy onions
🧄 Garlic-Lime Aioli: Swap avocado crema for zesty mayo-based sauce
🥑 Guacamole-style Topping: Leave the avocado chunky
🍍 Tropical: Use pineapple instead of mango for a sweeter twist
🐠 Fish-free: Sub with shrimp, tofu, or cauliflower
What to Serve with Baja Fish Tacos
Pair your tacos with bright, refreshing sides:
- Cilantro lime rice
- Black bean salad
- Mexican street corn (elote)
- Tortilla chips with guacamole
- Watermelon cucumber salad
- Margaritas or agua fresca
Storage & Meal Prep Tips
🧊 Fish: Best eaten fresh, but can be stored in an airtight container in the fridge for up to 2 days
🥬 Slaw: Store separately for up to 2–3 days
🥑 Crema: Keep in a covered container with plastic wrap pressed against the surface to prevent browning
🌮 Tortillas: Reheat on a skillet or in foil in the oven
Nutrition Information (Per 2 Tacos – Approximate)
- Calories: 420
- Protein: 25g
- Fat: 18g
- Carbs: 35g
- Fiber: 6g
Values vary based on fish type and preparation method.
FAQs About Baja Fish Tacos
What’s the best fish for Baja tacos?
Firm, mild white fish like cod, mahi mahi, tilapia, or halibut work best. You want a fish that holds its shape and flakes nicely.
Can I make this recipe dairy-free?
Yes! Use a plant-based yogurt or sour cream for the avocado crema, or skip it entirely.
How spicy is this?
The base recipe is mild. You can spice it up by adding jalapeños to the slaw or hot sauce to the crema.
Can I grill the fish instead of frying?
Absolutely. Grilled fish is a lighter, healthy alternative and still packed with flavor.
Why This Recipe Works
✅ Balanced flavors — sweet mango, spicy chili, and creamy avocado
✅ Easy weeknight meal or festive dinner
✅ Fresh, wholesome ingredients
✅ Naturally gluten-free and customizable
✅ Tastes like summer in every bite
Final Thoughts: The Ultimate Fish Taco Experience
Baja Fish Tacos with Mango Slaw and Avocado Crema bring together the best of sunny, beachy flavors in a hand-held meal that’s as fun to eat as it is to make. Whether you’re hosting taco Tuesday, meal prepping for the week, or just want a taste of coastal Mexico, these tacos deliver fresh, vibrant flavor in every bite.
They’re endlessly adaptable, totally satisfying, and guaranteed to be a hit with family and guests alike.
Print
Baja Fish Tacos with Mango Slaw and Avocado Crema: A Fresh Coastal Favorite
Ingredients
• 1 lb white fish (cod or tilapia), cut into strips • 12 corn tortillas • 1 cup all-purpose flour • 1 tsp paprika • ½ tsp garlic powder • ½ tsp cumin • ¼ tsp cayenne pepper • 1 cup beer or milk • Vegetable oil for frying
FOR MANGO SLAW: • 2 cups shredded cabbage • 1 mango, diced • ½ red onion, thinly sliced • 2 tbsp lime juice • 1 tbsp honey • ¼ cup fresh cilantro, chopped
FOR AVOCADO CREMA: • 1 ripe avocado • ½ cup sour cream • 2 tbsp lime juice • 1 clove garlic • 2 tbsp fresh cilantro • Salt to taste
Instructions
- Mix flour, paprika, garlic powder, cumin, and cayenne
- Gradually add beer to make batter
- Heat oil to 350°F for frying
- Dip fish strips in batter, fry until golden
- For slaw: mix cabbage, mango, and onion
- Whisk lime juice and honey, toss with slaw
- For crema: blend all ingredients until smooth
- Warm tortillas on skillet
- Fill tortillas with fried fish
- Top with mango slaw and avocado crema
- Garnish with extra cilantro
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 15 mins, Total Time: 40 mins, Servings: 6, Calories: 420, Net Carbs: 35g, Fats: 22g, Protein: 25g