Baja Fish Tacos

Baja Fish Tacos

117 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    35 m
Recipe by  Ortega®

“If you travel to Mexico's Baja region or to sunny San Diego, you will find hundreds of restaurants and food stands offering fish tacos! Once you try this tasty recipe for yourself, you'll understand what the craze is about. Top these tacos with your choice of cabbage, tomatoes, lime juice, and/or taco sauce.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
  2. COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
  3. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

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Reviews (117)

Rate This Recipe
LOOSENUP
42

LOOSENUP

I live on the west coast of FL and fish tacos are a staple. I thought Rockaways had the best fish tacos until I made this recipe. I AM IN LOVE! I used grouper, 40% less sodium taco mix, used half the called for amount in the mayo/sour cream mix (otherwise too salty), sprinkled some cheddar cheese and served in flour tortillas. Absoulutely to die for!! Thank you!

SD1GMZ
32

SD1GMZ

Very good! Instead of making fish tacos I made fish tostadas and used the sour cream topping as a spread on the tostada. Everyone has asked for this recipe. You can also use shrimp instead of fish.

GINNYG
30

GINNYG

Fabulous recipe! Great way to eat healthy! I used non-fat mayo and sour cream..it was great! I also used cod that I had in the freezer. Will make again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 427 cal
  • 21%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 26.2 g
  • 8%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

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