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Baja California fish tacos with a Creamy Chipotle sauce

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. 
 
Baja California Fish Tacos
 
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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.  

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.

To make Fish Baja Tacos:

Scroll to the bottom for the printable recipe

 

Prepare the creamy chipotle sauce (baja sauce recipe):

In a small dish mix ranch dressing, sour cream and the diced chipotle well.  Place in fridge while preparing the fish

 

To Make 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

To cook the fish for these Baja tacos:

  • Mix the cabbages and onion, set aside.
  • Combine flour, salt, and pepper in a bowl or fish breader dredge fish cubes in flour mixture until well coated.
  • Heat 2 to 3 inches of oil in a skillet or use a fish fryer until temperature reaches 350 F. degrees.
  • 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
 
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.
 
Baja Fish Taco Recipe, Baja sauce recipe, tacos Baja, baja tacos
 
 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:

 

Click HERE to save these Baja California fish tacos to Pinterest

 

Fish Tacos
Print Recipe
5 from 15 votes

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
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: Baja Fish Tacos, Baja sauce recipe, Baja Tacos, Creamy Chipotle Sauce, Fried Fish Tacos, tacos Baja
Servings: 4
Calories: 740kcal
Author: Evelyn

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

For the Pico de Gallo

  • 2 to 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.
  • Combine flour, salt, and pepper in a bowl or fish breader, dredge fish cubes in flour mixture until well coated.
  • Heat 2 to 3 inches of oil in a skillet or use a fish fryer until temperature reaches 350 F. degrees.
  • 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: 740kcal | Carbohydrates: 73g | Protein: 40g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 158mg | Sodium: 965mg | Potassium: 982mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1260IU | Vitamin C: 42.3mg | Calcium: 161mg | Iron: 4.8mg


 

Recipe Rating




Jamie Sherman

Tuesday 21st of April 2015

I haven't had fish tacos in awhile - thanks for the reminder and great recipe! :)

[email protected] in Pyjamas

Monday 19th of May 2014

Those look delicious, I've never had fish tacos before but have always wanted to try them. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

AnnMarie aka Vintage Junkie aka NaNa

Monday 12th of May 2014

I too was skeptical about fish tacos but I found a great recipe and we have been eating it ever since. Time for a new recipe and this is it!!! Thank you! Pinned!

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. :)