Baja California fish tacos are breaded fish tacos with a creamy chipotle sauce and topped with pico. These Baja tacos are amazing with our homemade Baja sauce recipe.
This Baja Tacos Recipe is one we created while in southern California. The Mexican food there is so very different than the Mexican food we grew up with in West Texas but we learned to love both equally. When I was first introduced to fish tacos Baja style I was skeptical and frankly scared to even try them.
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But then several deputies that I worked with returned from fishing in the Sea of Cortez in Mexico and hosted a fish fry featuring fresh fish Baja tacos. I was actually brave enough to try them that day and I was amazed. They were wonderful! And during my years living in Southern California, I fell in love with these breaded fish tacos topped with this creamy chipotle sauce.
What are Baja tacos?
Baja tacos consists of breaded and fried fish chunks, a creamy dressing, cool crunchy cabbage and spicy pico de gallo all folded into a soft warm corn tortilla.
What you need to make Fish Baja Tacos (breaded fish tacos):
Equipment:
- Comal
- Fish Fryer or deep dutch oven with enough oil to cover fish fillets
- Fish Breader
Ingredients for the creamy chipotle sauce (Baja sauce recipe):
- 3/4 cup of Ranch Dressing
- 1/4 cup sour cream
- 1 chipotle diced with 1 teaspoon of the adobo sauce
Instructions for creamy Chipotle Sauce:
In a small dish mix ranch dressing, sour cream and the diced chipotle well. Place in fridge while preparing the fish
Instructions for Pico de Gallo
Ingredients for the breaded fish tacos
- A cup of green cabbage, shredded
- 1 cup of red cabbage, shredded
- A medium onion, minced or chopped finely
- 1 1/2 pounds of fresh sea bass, cod or halibut, cut into 1 inch cubes
- 1 cup of flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 corn tortillas
- Oil for frying
How to Make Baja tacos:
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Mix the cabbages and onion, set aside.
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Combine flour, salt, and pepper in a bowl or fish breader dredge fish cubes in flour mixture until well coated.
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Heat 2 to 3 inches of oil in a skillet or use a fish fryer until temperature reaches 350 F. degrees.
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Gently drop fish chunks in hot oil and fry 2-3 minutes until golden brown. Drain on paper towels.
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Heat corn tortillas on a comal. Fold the fish into the warmed tortilla, top with some of the cabbage mixture, add a couple of spoonfuls of chipotle sauce and top with pico de gallo
Being from West Texas, I had not had much exposure to seafood prior to our transfer to California. But this dish soon became one of my favorites and always reminds me of our years in Southern California.
These Baja tacos are easy and we often make them here at the Ranch. Our recipe is a little different than the fish tacos served in this area but they will rock your taste buds.
Mexican Food Recipes:
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Baja Fish Tacos
Baja Tacos are breaded fish tacos with a creamy chipotle sauce and pico. These Fish tacos Baja style are amazing with this Baja sauce recipe
Servings: 6
Calories: 482kcal
Equipment
- comal for heating tortillas
Ingredients
- 1 1/2 lbs fresh sea bass cod or halibut , cut in 1 inch cubes
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 corn tortillas
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 1 med onion minced
- olive oil
For the Creamy Chipotle Sauce
- 3/4 cup Ranch Dressing
- 1/4 cup sour cream
- 1 chipotle diced with 1 teaspoon sauce
For the Pico de Gallo
- 2 tomatoes seeded and diced
- 2 jalapeños diced
- 1 serrano chile seeded and chopped
- 1/2 small onion chopped
- 4 green onion finely chopped
- 2 tablespoons fresh cilantro
- juice of 2 limes
- salt to taste
Instructions
- Prepare the chipotle dressing (below) and the pico de gallo (below) , refrigerate until ready to serve.
- Mix the cabbages and onion, set aside.
- Gently drop fish chunks in hot oil and fry 2-3 minutes until golden brown. Drain on paper towels.
- Heat corn tortillas on a comal. Fold the fish into the warmed tortilla, top with some of the cabbage mixture, add a couple of spoonfuls of chipotle sauce and top with pico de gallo
Chipotle Creamy Sauce
- In a small dish mix the ranch dressing, sour cream and the diced chipotle well, set aside
Pico de Gallo
- In a medium bowl mix the tomatoes, jalapeños, Serrano chile and both onions. Season with fresh cilantro, juice of the limes and salt to taste. Set aside
Nutrition
Calories: 482kcal | Carbohydrates: 49g | Protein: 27g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Cholesterol: 104mg | Sodium: 581mg | Potassium: 673mg | Fiber: 6g | Sugar: 6g | Vitamin A: 843IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 3mg
Laura
Monday 19th of May 2014
Those were delicious, I've never had fish tacos before but have always wanted to try them. Thanks for sharing a great recipe!
Ann
Monday 12th of May 2014
I too was skeptical about fish tacos but this is a great recipe and we have been eating it ever since.
Miz Helen
Monday 12th of May 2014
Hi Evelyn,Your Fish Tacos look so fresh and delicious. Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!Come Back Soon!Miz Helen
cooking with curls
Saturday 10th of May 2014
Oh yum!! Those sound and look so delicious Evelyn. :)
Nickie
Thursday 8th of May 2014
These were delicious and they look so pretty too! They were wonderful with fresh caught fish! Thanks for sharing them