Fish Tacos on Corn Tortillas

This is one of those amazing food dishes, but you have to eat it quickly because otherwise the fish will get cold quick and that’s no good.

Use our amazing pickled red onions recipe to top these for the perfect meal.

Add a lime sour cream sauce to give it an extra pop of flavor.

3 Reasons To Love These Baja Fish Tacos

• Baked not fried: Although we love the crunch of traditionally fried tacos, these baked baja fish tacos still have tons of crunch without the mess and extra oil from frying.
• Easy to make: Once you have the breading station set up, these tacos come together quickly. The fish only takes about 8-10 minutes to cook, which is the perfect time to prep the toppings.
• Crunchy, creamy, spicy: These tacos are the perfect combination of crunch from the breading, creamy from the fish taco sauce, and the perfect amount of spice. They are seriously delicious.

Ingredients and Swaps

Here is everything you need to make these crunchy Baja fish tacos at home.

• White fish: The base of these tacos is the fish. Make sure to choose a white fish that is firm, lean, and flaky. It should be mild in flavor and it’s important that it isn’t mushy at all. The most popular fish for Baja-style fish tacos are cod, snapper, mahi mahi, tilapia, and halibut.
• Flour and egg: Flour and eggs help ensure that the breading sticks to the delicate fish. Regular all-purpose flour or white whole wheat flour works best.
• Spices: It’s important to season the flour to make sure the fish is packed with flavor. I like to add chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and a pinch of cayenne pepper. If you want an easier option, simply season the fish well with salt and pepper before breading. Or swap in fish taco seasoning, regular taco seasoning, or blackening seasoning.
• Panko breadcrumbs: For the crunchiest breading, Panko breadcrumbs are the best choice. Regular breadcrumbs can be used as well but the exterior won’t be quite as crisp.
• Corn tortillas: Corn tortillas are the most authentic option for fish tacos in Mexico. If you prefer flour tortillas, that works as well. Or swap in lettuce wraps, jicama wraps, or alternative tortillas.
• Cabbage Slaw: Although these tacos can be served with simple shredded cabbage, I like to add fish taco cabbage slaw for even more flavor. Use shredded red cabbage, green cabbage, or a combination. Then add some cilantro, lime juice, and green onions.
• Creamy white sauce: Typically in Baja California, fried fish tacos are served with a creamy white sauce made from mayonnaise, sour cream or Mexican crema, lime juice, and kosher salt. Some versions contain chipotle peppers, Parmesan cheese, and/or chile peppers as well.
• Shortcut idea: Although I love making these fish tacos from scratch, if you are in a rush, swap in your favorite store-bought fish sticks or breaded fish filets. Make them in the air fryer and brush with olive oil for extra crispiness.

Side Dishes for Fish Tacos

There are so many side dish options for fish tacos, but these are some of our favorites.

• Refried beans
• Black beans or pinto beans
• Mexican cauliflower rice
• Cilantro lime rice
• Mexican street corn
• Corn on the cob
• Black bean salad
• Frijoles charros
• Spicy cabbage and corn slaw
• Chips and salsa

Ingredients

• 1.5 lbs cod (or other firm white fish like halibut, snapper, tilapia, etc)
• 3 tbsp white whole wheat flour
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 egg, whisked
• 3/4 cup Panko breadcrumbs
• 8 corn tortillas

Print Recipe

Fish Tacos on Corn Tortillas

Author: admin Angie Cooking Method: Baking Cuisine: American, Mexican Courses: Main Course Recipe Keys: Fish

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4

Ingredients

Servings

• 1 cod cod or any white firm fish (or other firm white fish like halibut, snapper, tilapia, etc)

• 3 tbsp white whole wheat flour

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp kosher salt

• ¹⁄₂ tsp black pepper

• ¹⁄₄ tsp cayenne pepper (optional)

• 1 whisked egg

• ³⁄₄ cup breadcrumbs (I used Panko)

• 8 small corn tortillas

Instructions

1. Prepare Fish

   Preheat the oven to 400 degrees. Dry the fish with paper towels. Then cut the fish into strips, about 2 inches long.

2. Mix Seasonings

   In a shallow dish, mix together the flour, chili powder, cumin, paprika, garlic powder, salt, pepper, and cayenne pepper.

3. Bread Fish

   Set up the breading station with the fish, flour, and spice mixture, whisked egg, and breadcrumbs. Have a baking sheet with parchment paper ready. Then dip the fish into the flour so it is fully coated. Then dip in the egg so it is coated on all sides. Then cover with Panko breadcrumbs and place on the baking sheet. Repeat with all the fish. Spray the fish with olive oil cooking spray or drizzle with olive oil to help the breadcrumbs get crispy and brown.

4. Bake

   Bake the fish for 6 minutes. Then flip over and cook an additional 4-6 minutes until it is golden brown and crispy.

5. Garnish & Serve

   Serve in warm corn tortillas with fish taco slaw and sauce or your favorite toppings. See notes for an easy slaw and sauce recipe.