These easy Baja fish tacos are soo good, and something I make when I want a dinner that feels light, fresh and simple. The fish is lightly seasoned, coated with cornstarch then pan-fried until golden, and served in warm tortillas with crunchy cabbage and a squeeze of lime.
I started making these at home after trying something similar at a little beach spot in the Rockaways a beachtown in Queens, New York a few years ago.
I love that they don’t take much time, and I can use whatever mild white fish I have—cod, tilapia, or halibut all work.
Why I Love This Recipe
- No deep frying (healthier option)—just a quick pan-fry.
- The fish cooks fast and comes out golden.
- It’s easy to add whatever toppings, and sauces you like.
How I Like to Serve It
I love to keep weeknight dinners simple—warm tortillas, crunchy cabbage, and a quick sauce made with sour cream, lime juice, cilantro and a little salt.
If I have extra, I’ll add finely diced onions, sliced avocado or some chopped tomatoes. I usually serve them with my favorite MASA tortilla chips or a side of cilantro lime rice.
Olga’s Pick
Ingredients You’ll Need (With Substitutions)
For the Fish:
- White fish fillets – Cod, mahi-mahi, or halibut work best. You can use tilapia or flounder if that’s what you have.
- Cornstarch – This gives a light crisp without needing batter. Arrowroot works too.
- Spices – A simple mix of salt, garlic powder, smoked paprika, cumin, and chili powder.
- Lime – You’ll want this at the end for a quick squeeze.
- Avocado oil or olive oil – Use one of these for pan-frying. No seed oils.
For the Tacos:
- Corn tortillas – Go for small ones. We like Vista Hermosa corn tortillas. They’re clean nixatamalized corn tortillas with four ingredients, and I love the flavor and texture.
- Toppings – Try shredded cabbage, sliced avocado, thinly sliced radish, salsa, or crema.
- Fresh cilantro – Optional, but also a must!
How to Make These Baja Fish Tacos
Step 1: Prep the Fish
Slice the fish into taco-sized pieces. Pat dry with paper towels so the cornstarch sticks.
Step 2: Season and Coat
Mix your spices in a small bowl. Season both sides of the fish. Toss the fish pieces in cornstarch and shake off the extra. You want a light, even coating.
Step 3: Pan-Fry
Heat a few spoonfuls of avocado or olive oil in a skillet over medium heat. Once hot, add the fish. Cook a few minutes per side until golden and cooked through. Don’t move the fish too much—let it brown.
Step 4: Warm the Tortillas
Warm tortillas in a dry skillet or directly over a gas flame for a few seconds on each side. Keep them wrapped in a clean towel.
Step 5: Assemble and Serve
Add fish to each tortilla. Top with whatever you like—slaw, pickled onions, avocado, crema, salsa, or herbs. Finish with lime and eat while hot.
Top Tips
Dry the fish well before cooking. This helps the cornstarch stick and gives you a better sear.
Keep the cornstarch light. Just enough to coat—too much makes it gummy.
Don’t crowd the pan. Leave space so the fish can brown instead of steam.
Warm the tortillas right before serving. A quick char brings out the flavor and keeps them soft.
Add toppings right before eating. That way nothing gets soggy while you’re building the tacos.
Topping Ideas
- Shredded cabbage or slaw
- Quick pickled onions
- Avocado slices
- Fresh cilantro
- Crema or sour cream
- Creamy cilantro sauce
- Salsa verde or chipotle salsa
- Lime wedges
Sauce Ideas
- Cilantro Garlic Sauce
- Aji Picante
- Chimichurri Aioli
- Peruvian Aji Verde
- Authentic Chimichurri
- Creamy Chimichurri
Storage and Reheating
- Store leftover fish in the fridge in a sealed container for up to 2 days.
- Reheat it in a skillet with a little oil to crisp the edges.
- Warm tortillas fresh when you’re ready to eat.
What to Serve With This
- Mexican White Cheese Dip (Queso)
- Lime Cilantro Rice
- Pickle Pico De Gallo
If You Like This, Then You’ll Love
- Taco Bell Crunchwrap Supreme (Copycat)
- Mini Chicken Quesadillas
- Mini Crispy Ground Beef Tacos
I love reading your comments and try to get to all of them. Let me know if you made these Baja fish tacos or if you added your own twist—I’d love to hear how you serve yours!
Easy Weeknight Baja Fish Tacos
Easy Baja fish tacos with crispy fish, crunchy cabbage, and warm tortillas—simple to make and perfect for any night.
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1 Sharp Knife
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1 Wooden Cutting Board
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1 Mixing Bowl
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1 Measuring Spoons
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1 Large Skillet
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1 Tongs or Spatula
- 1 lb white fish fillets 4 oz per person – cod, mahi-mahi, halibut, or tilapia
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili powder
- 3 tbsp avocado oil or olive oil for pan-frying
- 8 small corn tortillas like Vista Hermosa
- 2 limes cut into wedges
Optional Toppings:
- Shredded cabbage or slaw
- Pickled onions
- Sliced avocado
- Fresh cilantro
- Crema or sour cream
- Salsa
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Prep: Cut fish into 2- to 3-inch pieces and pat dry with paper towels.
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Mix salt, garlic powder, smoked paprika, cumin, and chili powder in a small bowl.
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Season both sides of the fish evenly with the spice mix.
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Toss the fish in cornstarch and shake off the extra so there’s a thin coating.
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Heat oil in a skillet over medium heat.
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Add fish in a single layer and cook for 3–4 minutes per side until golden and cooked through.
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Warm tortillas in a dry pan or over a gas flame for a few seconds on each side.
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Add pieces of fish to each tortilla and top with whatever you like.
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Serve with lime wedges and eat while hot.
Top Tips:
- Dry the fish well before cooking. This helps the cornstarch stick and gives you a better sear.
- Keep the cornstarch light. Just enough to coat—too much makes it gummy.
- Don’t crowd the pan. Leave space so the fish can brown instead of steam.
- Warm the tortillas right before serving. A quick char brings out the flavor and keeps them soft.
- Add toppings right before eating. That way nothing gets soggy while you’re building the tacos.