Get ready to indulge in a flavorful fiesta! Our collection of 18 Crispy Baja Fish Tacos Recipes is packed with spicy and delicious options that will transport your taste buds to the sun-kissed shores of Baja California. From classic beer-battered fish to grilled, blackened, and crispy variations, we’ve got you covered.
Whether you’re a fan of bold and spicy flavors or prefer milder options, our recipes feature an array of creative twists on the traditional Baja fish taco. With ingredients like chipotle peppers, mango salsa, and avocado crema, you’ll be inspired to get cooking and experiment with new flavor combinations.
In this article, we’ll take you on a culinary journey through the diverse world of Baja fish tacos. We’ll explore the perfect balance of crispy, flavorful fish, tangy slaws and salsas, and creamy sauces that bring these mouthwatering dishes together. So, let’s dive in and discover the magic of 18 Crispy Baja Fish Tacos Recipes!
Beer-Battered Baja Fish Tacos with Chipotle Lime Crema
Savor the bold flavors of Mexico with this recipe for Beer-Battered Baja Fish Tacos, paired with a creamy and spicy Chipotle Lime Crema. Crispy beer-battered fish, tangy slaw, and a zesty crema come together in perfect harmony.
Ingredients:
– 1 pound cod or tilapia fillets
– 1 cup light beer
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Vegetable oil for frying
– 8-10 corn tortillas
– Chipotle Lime Crema (recipe below)
– Slaw made with red cabbage, lime juice, and cilantro
Instructions:
1. In a shallow dish, mix together flour, paprika, and cayenne pepper.
2. Pour beer into a separate shallow dish.
3. Dip fish fillets into beer, then coat in flour mixture, shaking off excess.
4. Fry battered fish in hot oil until golden brown, about 3-4 minutes per side.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with fried fish, slaw, and Chipotle Lime Crema.
Chipotle Lime Crema:
– 1 cup sour cream
– 2 tablespoons lime juice
– 1 chipotle pepper in adobo sauce, minced
– Salt to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: About 15-20 minutes, including frying time.
Grilled Baja Fish Tacos with Mango Salsa
Experience the vibrant flavors of Mexico with this mouthwatering recipe, featuring grilled fish, crispy tortillas, and a sweet and tangy mango salsa.
Ingredients:
– 4 boneless fish fillets (such as tilapia or mahi-mahi)
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Mango salsa (see below for recipe)
– Optional toppings: diced avocado, sour cream, cilantro, diced onions
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, and oregano. Brush mixture evenly onto both sides of fish fillets.
3. Grill fish for 4-5 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled fish, mango salsa, and desired toppings.
Mango Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Combine all ingredients in a bowl and stir until well combined. Serve immediately.
Cooking Time: 10-12 minutes (including grill time)
Crispy Baja Fish Tacos with Cabbage Slaw
A flavorful twist on traditional fish tacos, this recipe combines crispy battered fish, tangy cabbage slaw, and spicy toppings for a deliciously bold flavor experience.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1/4 teaspoon cayenne pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– Cabbage slaw (recipe below)
– Tortillas, shredded lettuce, diced tomatoes, avocado, sour cream, and hot sauce (optional)
Cabbage Slaw:
– 1 head of cabbage, shredded
– 1 tablespoon lime juice
– 1 tablespoon olive oil
– 1 minced jalapeño pepper
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, cumin, and cayenne pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dredge fish pieces in flour mixture, then dip in buttermilk, and finally coat with flour mixture again.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry fish for 3-4 minutes on each side, or until crispy and cooked through.
5. Assemble tacos by placing fried fish onto tortillas, topping with cabbage slaw, and adding desired toppings.
Cooking Time: About 20 minutes
Spicy Baja Fish Tacos with Avocado Crema
Experience the bold flavors of Mexico’s Baja region with this spicy fish taco recipe, featuring crispy battered cod, creamy avocado crema, and a tangy slaw.
Ingredients:
– 1 lb cod fillets
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1 egg, beaten
– 1/2 cup buttermilk
– Vegetable oil for frying
– 8-10 corn tortillas
– Spicy Baja slaw (recipe below)
– Avocado crema (recipe below)
Spicy Baja Slaw:
– 1 cup shredded red cabbage
– 1 cup shredded carrots
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 jalapeño pepper, seeded and finely chopped
Avocado Crema:
– 3 ripe avocados
– 1/2 cup sour cream
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and panko breadcrumbs.
2. Dip cod fillets in beaten egg, then coat with breadcrumb mixture, pressing gently.
3. Fry battered fish in hot oil until golden and crispy (about 3-4 minutes).
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing fried fish on tortillas, topping with slaw, crema, and any desired additional toppings.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Pineapple Pico de Gallo
A flavorful and refreshing twist on traditional fish tacos, this recipe combines the brightness of pineapple with the bold flavors of Baja-style fish. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Pineapple Pico de Gallo (recipe below)
– Sliced radishes, lime wedges, cilantro, and sour cream for garnish
Pineapple Pico de Gallo:
– 1 cup diced fresh pineapple
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a shallow dish, combine lime juice, olive oil, garlic, and oregano. Add the fish and marinate for at least 30 minutes.
2. Preheat a grill or skillet to medium-high heat. Remove the fish from marinade and cook until opaque and flaky, about 3-4 minutes per side.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos with cooked fish, Pineapple Pico de Gallo, radishes, lime wedges, cilantro, and sour cream.
Cooking Time: 15-20 minutes
Blackened Baja Fish Tacos with Cilantro Lime Dressing
Experience the bold flavors of Mexico with this recipe that combines crispy blackened fish, tangy cilantro lime dressing, and crunchy taco toppings.
Ingredients:
– 4 white fish fillets (such as tilapia or cod)
– 1/2 cup blackening seasoning
– 2 tablespoons olive oil
– 8 corn tortillas
– Cilantro Lime Dressing (see below)
– Taco toppings: shredded lettuce, diced tomatoes, sliced avocado, sour cream, and crumbled queso fresco
Cilantro Lime Dressing:
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon mayonnaise
– 1 minced garlic clove
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season fish fillets with blackening seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Cook fish for 3-4 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with blackened fish, cilantro lime dressing, and desired toppings.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Creamy Sriracha Sauce
Experience the bold flavors of Baja California with this recipe for fish tacos, topped with a creamy Sriracha sauce that will leave you craving more. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound cod or tilapia fillets, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
– 8 corn tortillas
– Lime wedges, for serving
– Creamy Sriracha Sauce (recipe below)
– Chopped cilantro, for garnish
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Dredge fish pieces in the flour mixture, shaking off excess.
3. Heat oil in a large skillet over medium-high heat. Cook fish for 3-4 minutes per side, until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing fish on tortillas, topping with Sriracha sauce, and garnishing with cilantro.
Creamy Sriracha Sauce:
– 1/2 cup sour cream
– 1 tablespoon Sriracha sauce
– 1 tablespoon lime juice
– Salt, to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Pickled Red Onions
Experience the bold flavors of Baja California with these crispy fish tacos topped with tangy pickled red onions and a sprinkle of cilantro. This recipe is a perfect blend of Mexican and Californian cuisine.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon cumin
– 1/2 teaspoon lime juice
– 1/4 cup vegetable oil
– 8 corn tortillas
– Pickled Red Onions (recipe below)
– Cilantro, chopped
– Sliced radishes and lime wedges (optional)
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon sugar
– Salt, to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, and cumin.
2. Dredge fish pieces in the flour mixture, shaking off excess.
3. Fry fish in hot oil until golden brown, about 3-4 minutes per side.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with fried fish, pickled red onions, cilantro, radishes, and lime wedges (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Jalapeño Tartar Sauce
Experience the bold flavors of Baja California with these delectable fish tacos, topped with a spicy kick from jalapeño tartar sauce.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 8 corn tortillas
– Salt and pepper to taste
– Jalapeño Tartar Sauce (see below)
Instructions:
1. In a medium bowl, mix together fish, lime juice, cilantro, and olive oil.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove fish from marinade, letting excess liquid drip off.
5. Grill fish for 3-4 minutes per side, or until cooked through.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing grilled fish onto tortillas.
Jalapeño Tartar Sauce:
– 1/2 cup mayonnaise
– 1 minced jalapeño pepper
– 1 tablespoon lime juice
– Salt to taste
Mix all ingredients together until well combined. Serve with Baja Fish Tacos.
Cooking Time: 20-25 minutes
Baja Fish Tacos with Cumin-Lime Slaw
Experience the bold flavors of Mexico’s Baja Peninsula with this vibrant and delicious recipe, featuring crispy battered fish, crunchy slaw, and a squeeze of lime.
Ingredients:
– 1 pound cod or tilapia fillets
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 8 corn tortillas
– Cumin-Lime Slaw (see below)
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)
Cumin-Lime Slaw:
– 2 cups shredded red cabbage
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
3. Dip fish fillets in the flour mixture, coating both sides evenly.
4. Fry coated fish for 3-4 minutes on each side, until golden brown and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with fried fish, Cumin-Lime Slaw, and desired toppings.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Roasted Corn Salsa
Experience the bold flavors of Baja California with this simple and delicious recipe. Crispy battered fish, tangy roasted corn salsa, and fresh cilantro come together in a mouthwatering fusion.
Ingredients:
– 1 pound cod or tilapia fillets
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Roasted Corn Salsa (recipe below)
– Lime wedges, cilantro, and warm tortillas for serving
Roasted Corn Salsa:
– 2 cups fresh corn kernels
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
3. Pour buttermilk into a separate dish.
4. Dip fish fillets in buttermilk, then coat in flour mixture.
5. Fry coated fish in hot oil until golden brown, about 2-3 minutes per side.
6. Serve with Roasted Corn Salsa, lime wedges, cilantro, and warm tortillas.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Mango Habanero Sauce
Experience the bold flavors of Baja California with this recipe, featuring crispy fish tacos topped with a sweet and spicy mango habanero sauce.
Ingredients:
– 1 pound cod or mahi-mahi fillets
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon cumin
– Salt, to taste
– Vegetable oil, for frying
– Mango habanero sauce (see below)
– Tortillas, for serving
– Lime wedges, for serving
Mango Habanero Sauce:
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 jalapeño pepper, seeded and finely chopped
– Salt, to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, cumin, and salt.
2. Dip fish fillets in the flour mixture, shaking off excess.
3. Fry fish in hot oil until golden brown and crispy, about 3-4 minutes per side.
4. Warm tortillas according to package instructions.
5. Assemble tacos by placing fried fish on a tortilla, topping with mango habanero sauce, and serving with lime wedges.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Cilantro Lime Rice
Experience the vibrant flavors of Baja California with this mouthwatering recipe that combines tender fish, tangy slaw, and creamy rice. This easy-to-make dish is perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 pound cod or tilapia fillets
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas
– Slaw: 1 cup shredded cabbage, 1/2 cup diced red bell pepper, 2 tablespoons lime juice, 1 tablespoon olive oil, salt and pepper to taste
– Cilantro Lime Rice: 1 cup cooked white rice, 1/4 cup chopped cilantro, 2 tablespoons freshly squeezed lime juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Marinate fish in lime juice mixture for at least 30 minutes.
3. Grill or bake fish until cooked through, about 10-12 minutes.
4. Meanwhile, prepare slaw by combining cabbage, red bell pepper, and dressing.
5. Cook Cilantro Lime Rice according to package instructions.
6. Assemble tacos by placing fish on tortillas, topping with slaw, and serving with rice.
Cooking Time: 20-25 minutes
Baja Fish Tacos with Chipotle Aioli
Experience the bold flavors of Baja California with this recipe, featuring crispy fish tacos topped with spicy chipotle aioli and fresh toppings.
Ingredients:
– 1 pound cod or tilapia fillets
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cumin
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Chipotle peppers in adobo sauce, finely chopped
– Mayonnaise
– Lime juice
– Cilantro, chopped
– Sliced radishes
– Diced tomatoes
– Warm tortillas
Instructions:
1. In a shallow dish, mix flour, paprika, cumin, garlic powder, salt, and pepper.
2. Dip fish fillets in flour mixture, coating both sides evenly.
3. Fry fish in hot oil until golden brown and flaky (about 3-4 minutes per side).
4. Meanwhile, combine chipotle peppers, mayonnaise, lime juice, and cilantro to make the chipotle aioli.
5. Assemble tacos by placing fried fish on a tortilla, topping with chipotle aioli, radishes, tomatoes, and a squeeze of lime juice.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Pineapple Slaw
Experience the vibrant flavors of Baja California with this refreshing recipe, featuring crispy fish, tangy pineapple slaw, and crunchy tortillas.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup panko breadcrumbs
– Vegetable oil for frying
– 8 corn tortillas
– Pineapple Slaw (see below)
– Lime wedges, for serving
Pineapple Slaw:
– 1 cup diced fresh pineapple
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper, to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, and cayenne pepper.
2. Dredge fish pieces in the flour mixture, then coat with panko breadcrumbs.
3. Fry fish in hot oil until golden and crispy (about 3-4 minutes). Drain on paper towels.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing fried fish onto tortillas, topping with Pineapple Slaw, and serving with lime wedges.
Cooking Time: Approximately 15-20 minutes
Baja Fish Tacos with Charred Tomato Salsa
Experience the bold flavors of Baja California with this recipe that combines crispy fish, creamy slaw, and a tangy tomato salsa. Perfect for a quick and delicious meal or as an appetizer for your next gathering.
Ingredients:
– 1 pound cod fillets, cut into small pieces
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 8 corn tortillas
– 1/2 cup Mexican crema (or substitute with sour cream)
– 1/2 cup shredded cabbage
– 1 lime, juiced
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Charred Tomato Salsa (recipe below)
Charred Tomato Salsa:
– 4 ripe tomatoes, halved
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season fish with cumin and salt. Dredge in panko breadcrumbs, shaking off excess.
3. Fry fish in hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with fish, slaw (mixing crema, cabbage, lime juice), and charred tomato salsa.
Cook Time: 15-20 minutes
Baja Fish Tacos with Spicy Mango Slaw
Transport yourself to the sun-kissed coast of Baja California with these flavorful fish tacos, topped with a refreshing and spicy mango slaw. This recipe is perfect for a quick and delicious dinner or weekend gathering.
Ingredients:
– 1 pound white fish (cod, tilapia, or mahi-mahi), cut into small pieces
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cumin
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying
– 8-10 corn tortillas
– Spicy Mango Slaw (see below)
– Lime wedges, cilantro, and diced avocado for garnish
Spicy Mango Slaw:
– 2 ripe mangos, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Dredge fish pieces in flour mixture, shaking off excess.
2. Fry fish in hot oil until cooked through, about 3-4 minutes per side.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos with fried fish, Spicy Mango Slaw, and desired garnishes.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Creamy Avocado Dressing
A flavorful twist on traditional fish tacos, this recipe combines tender white fish, crispy tortillas, and a tangy avocado dressing for a taste of Mexico’s Baja Peninsula.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 8 corn tortillas
– Vegetable oil for frying
– Creamy Avocado Dressing (recipe below)
– Shredded lettuce, diced tomatoes, shredded cheese, and sour cream (optional)
Creamy Avocado Dressing:
– 2 ripe avocados, mashed
– 1/2 cup plain Greek yogurt
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine fish, lime juice, cilantro, and jalapeño. Let marinate for at least 30 minutes.
2. Fry tortillas in hot oil until crispy, about 30 seconds per side. Drain on paper towels.
3. Grill or pan-fry fish until cooked through, about 3-4 minutes per side.
4. Assemble tacos by placing fish onto a tortilla, topping with shredded lettuce and diced tomatoes (if using).
5. Drizzle with Creamy Avocado Dressing and serve.
Cooking Time: 15-20 minutes
Summary
Get ready to dive into the flavors of Baja California with these 18 crispy fish taco recipes! From beer-battered and chipotle lime crema, to grilled and mango salsa, there’s a combination for every taste. Spicy and delicious, these recipes offer a variety of twists on the classic dish. Enjoy blackened fish with cilantro lime dressing, or try a creamy sriracha sauce. With options like pickled red onions, jalapeño tartar sauce, and roasted corn salsa, you’ll never get bored. Whether you’re in the mood for something mild or bold, these recipes have got you covered!