{"id":18586,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-07T00:31:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/baja-fish-tacos\/"},"modified":"2024-10-28T07:47:38","modified_gmt":"2024-10-28T12:47:38","slug":"baja-fish-tacos","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/baja-fish-tacos\/","title":{"rendered":"Baja Fish Tacos"},"content":{"rendered":"<p>Tucked between the Gulf of California and the mighty Pacific, the Baja peninsula has a well-deserved reputation as one of Mexico&#8217;s most celebrated food and wine destinations. One of the region&#8217;s most famous dishes, Baja fish tacos differ from other fish <a href=\"https:\/\/www.tasteofhome.com\/collection\/taco-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/taco-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">taco recipes<\/a> thanks to the crispy, fried fish, crunchy cabbage, creamy sauce and fresh lime. They&#8217;re usually served in small corn tortillas alongside a crisp Mexican lager, often in beachside shacks or small taquerias. Take one bite and imagine sand in your toes, surfers on the horizon and warm, sunny breezes.<\/p>\n<p>Baja fish tacos are super versatile. Almost any kind of flaky white fish will do, and the fish can be coated in bread crumbs or batter and topped with any number of garnishes. Our recipe uses bread crumbs instead of a wet batter and replaces the standard lime crema with easy-to-find ranch dressing, spicy adobo sauce, cilantro and lime juice.<\/p>\n<h2>What&#8217;s the best fish for Baja fish tacos?<\/h2>\n<p>White fish like tilapia, mahi mahi, cod, basa or catfish make fantastic choices for Baja-style fish tacos. Each has a firm texture that holds together when cooked, making them the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-fish-for-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-fish-for-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">best fish for frying<\/a>. A mild-flavored fish is ideal for letting the bolder flavors in this recipe shine.<\/p>\n<h2>Baja Fish Taco Ingredients<\/h2>\n<ul>\n<li><strong>Ranch dressing:<\/strong> While using the store-bought stuff is easy, stick with homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ranch-dressing\/\" data-name=\"www.tasteofhome.com\/recipes\/ranch-dressing\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">ranch dressing<\/a> for the most flavor. It takes only 10 minutes to whip up.<\/li>\n<li><strong>Adobo sauce: <\/strong>This staple Mexican ingredient is a paste made from chilies, spices, herbs, vinegar and garlic. Spicy, smoky and a little tangy, it can be used in all sorts of marinades, sauces, stews and <a href=\"https:\/\/www.tasteofhome.com\/collection\/ultimate-chili-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/ultimate-chili-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">chili recipes<\/a>. If you can&#8217;t find adobo sauce, you can use the sauce from a can of chipotles in adobo\u2014or use ancho chili powder in a pinch.<\/li>\n<li><strong>Lime juice:<\/strong> Use freshly squeezed lime juice for the most vibrant, zesty flavor.<\/li>\n<li><strong>Cilantro:<\/strong> You&#8217;ll find this herbaceous and citrusy herb in many Mexican dishes. For <a href=\"https:\/\/www.tasteofhome.com\/article\/the-scientific-reason-why-cilantro-tastes-like-soap\/\" data-name=\"www.tasteofhome.com\/article\/the-scientific-reason-why-cilantro-tastes-like-soap\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">folks who hate cilantro<\/a> (we know you&#8217;re out there!), try fresh Thai basil, parsley or chopped celery greens as a substitute.<\/li>\n<li><strong>Fish: <\/strong>Mahi mahi has a mild flavor that&#8217;s perfect for fish tacos. Cut the fish into strips so they fit nicely into the torillas.<\/li>\n<li><strong>Flour: <\/strong>Flour is the first part of the dredging process for the fish. It gives the egg something to stick to.<\/li>\n<li><strong>Eggs: <\/strong>A quick dip in beaten egg ensures the bread crumbs stick to the fish.<\/li>\n<li><strong>Panko:<\/strong> These large, fluffy Japanese breadcrumbs bring a crunchy texture to your tacos.<\/li>\n<li><strong>Oil:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best oils for frying<\/a>\u00a0have a high smoke point. These include avocado, sunflower, canola and vegetable oil.<\/li>\n<li><strong>Tortillas: <\/strong>Corn tortillas are traditional for Baja fish tacos. Yellow corn has a richer flavor, while white corn tortillas are milder and have a softer texture. You can also use blue or red corn tortillas if you can find them. If you have masa harina at home, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-corn-tortillas\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-corn-tortillas\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">corn tortillas<\/a> are easy to make from scratch.<\/li>\n<li><strong>Cabbage:<\/strong> Try red, green or a mix of both colors of cabbage to add a refreshing crunch to the tacos.<\/li>\n<li><strong>Lime:<\/strong> Don&#8217;t forget extra lime for serving!<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064918\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_1.jpg?fit=700%2C1024\" alt=\"Ranch dressing, adobo sauce, cilantro and lime juice whisked together in a small bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, whisk together the ranch dressing, adobo sauce, cilantro and lime juice. Refrigerate the sauce until you&#8217;re ready to serve the tacos.<\/p>\n<h3>Step 2: Batter the fish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064919\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_2.jpg?fit=700%2C1024\" alt=\"hand can be seen seasoning fish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Season the mahi mahi with salt and pepper. Place the flour, eggs and panko in separate shallow bowls.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064922\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_5.jpg?fit=700%2C1024\" alt=\"tongs being used to hold fish and coat it in panko\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Coat the mahi mahi with flour, then dip it in eggs and coat it with panko.<\/p>\n<h3>Step 3: Fry the fish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064923\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_6.jpg?fit=700%2C1024\" alt=\"fish strips being fried in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, heat the oil over medium heat. Fry the fish strips in batches for two to three minutes per side or until they&#8217;re golden brown. Drain them on a paper towel-lined plate.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Don&#8217;t overcrowd the pan! Work in batches to ensure even cooking.<\/p>\n<h3>Step 4: Assemble the fish tacos<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064924\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_7.jpg?fit=700%2C1024\" alt=\"fried fish strip in a tortilla being topped with cabbage\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the fish in tortillas and top them with cabbage, sauce and additional cilantro. Serve the tacos with lime wedges.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064916\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVP24_139363_MR_10_02_1.jpg?fit=700%2C1024\" alt=\"Baja Fish Tacos \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Baja Fish Taco Variations<\/h2>\n<ul>\n<li><strong>Use a beer batter: <\/strong><a href=\"https:\/\/www.tasteofhome.com\/article\/cooking-with-beer\/\" data-name=\"www.tasteofhome.com\/article\/cooking-with-beer\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Cooking with beer<\/a> is severely underrated. Make\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/beer-battered-fish-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/beer-battered-fish-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">beer-battered fish<\/a> for more traditional Baja fish tacos. The best beers to use for a beer batter are crisp, clean pilsners and similar lagers. Gravitate towards Mexican lagers (the sort you&#8217;d sip with Baja fish tacos), and you won&#8217;t go wrong.<\/li>\n<li><strong>Spice up the batter:<\/strong> Sprinkle chili or cayenne powder into the flour to give your fish tacos a kick.<\/li>\n<li><strong>Try grilled Baja fish tacos:<\/strong> While fried is officially my favorite food group, grilling the fish is a healthier way to enjoy Baja fish tacos. For a twist, you can also make blackened fish (like this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/blackened-tilapia-with-zucchini-noodles\/\" data-name=\"www.tasteofhome.com\/recipes\/blackened-tilapia-with-zucchini-noodles\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">blackened tilapia<\/a>).<\/li>\n<li><strong>Add toppings:<\/strong> No need to stop at cabbage. Spoon pico de gallo, diced avocado, guacamole or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/smoky-grilled-corn-salsa\/print\/\" data-name=\"www.tasteofhome.com\/recipes\/smoky-grilled-corn-salsa\/print\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">smoky grilled corn salsa<\/a> onto your tacos, or swap the cabbage for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fiesta-coleslaw\/\" data-name=\"www.tasteofhome.com\/recipes\/fiesta-coleslaw\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Mexican coleslaw<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Baja Fish Tacos<\/h2>\n<p>There&#8217;s an art to storing leftover fish tacos. The key to preventing sogginess is to separate the individual components into different airtight containers\u2014fish in one, toppings in a second, sauce in another. As for the tortillas? Wrap any leftovers and either store them in the fridge or at room temperature.<\/p>\n<h3>How long do Baja fish tacos last?<\/h3>\n<p>The fried fish should be eaten within three days, while the sauce keeps up to five days. Corn tortillas last longer when stored in the fridge\u2014at least a week. If you&#8217;re reheating and eating the tacos the next day, leaving the tortillas at room temperature for a day or two is fine.<\/p>\n<h3>Can you make Baja fish tacos ahead of time?<\/h3>\n<p>Because they&#8217;re dredged and fried, these Baja fish tacos taste best when served freshly made\u2014you don&#8217;t want to miss out on panko&#8217;s satisfying crunch. That said, prepping the components in advance is a great way to shrink down your cooking time. Prepare the sauce up to two days in advance. Chop the cabbage and cut the fish a day before making the tacos.<\/p>\n<h2>Baja Fish Taco Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2064917\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVP24_139363_MR_10_02_2.jpg?fit=700%2C1024\" alt=\"Baja Fish Tacos \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><\/p>\n<h3>How do you warm tortillas for Baja fish tacos?<\/h3>\n<p>There are a couple of ways to warm tortillas for tacos. My go-to is to use a tortilla warmer. Stack the tortillas in the warmer, pop on the cover and blast them in the microwave for 30 to 45 seconds. It&#8217;s effortless. No tortilla warmer? No problem. Set your oven to 300\u00b0F. Wrap the tortillas in aluminum foil and pop them in the center rack for 8 to 10 minutes or until they&#8217;re warm.<\/p>\n<h3>Can you use flour tortillas for Baja fish tacos?<\/h3>\n<p>Both corn and flour tortillas make brilliant tacos. If you&#8217;re someone who doesn&#8217;t skimp on toppings (guilty), flour tortillas are ideal since they are more elastic and break less easily. What&#8217;s more, if you have a free half hour, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-tortillas\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-tortillas\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">homemade tortillas<\/a> are a cinch.<\/p>\n<h3>How do you make air-fryer fish tacos?<\/h3>\n<p>Cooking the fish in an air fryer is a healthier way to enjoy Baja fish tacos and turns cleanup into a breeze. Preheat the air-fryer to 400\u00b0. Line the basket with parchment paper and spray it with olive oil. After coating the fish strips with flour, egg and panko, lay the fish on the baking parchment. You&#8217;ll probably need to work in batches. Cook the fish for seven to nine minutes. Nestle the strips in the tortillas and garnish them with cabbage, a drizzle of sauce and a pinch of chopped cilantro.<\/p>\n<h3>What drinks pair well with fish tacos?<\/h3>\n<p><a href=\"https:\/\/tasteofhome.com\/collection\/mexican-drinks\/\" data-name=\"tasteofhome.com\/collection\/mexican-drinks\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Mexican drinks<\/a> are the obvious choice when deciding on what to sip while you munch on your tacos. A <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-margarita\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-margarita\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">classic margarita<\/a> or sweet-tart <a href=\"https:\/\/www.tasteofhome.com\/recipes\/paloma\/\" data-name=\"www.tasteofhome.com\/recipes\/paloma\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">paloma<\/a> is perfect for the cocktail crowd (or when making cocktails <em>for<\/em> a crowd). Spice lovers will love a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/michelada\/\" data-name=\"www.tasteofhome.com\/recipes\/michelada\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">michelada<\/a>. Or keep it simple with a crisp, cold Mexican beer like Modelo, Pacifico, Corona or Sol. The best refreshing alcohol-free options range from a glass of vibrant hibiscus-based <em>agua de jamaica<\/em> to <em>aguas frescas<\/em> made\u00a0from berries, watermelon, cucumber and other fruits.<\/p>\n<h3>What else can you serve with Baja fish tacos?<\/h3>\n<p>Ask anyone, and they&#8217;ll tell you <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-tortilla-chips\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-tortilla-chips\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">homemade tortilla chips<\/a> accompanied by spicy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-guacamole\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-guacamole\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">guacamole<\/a> or salsa rank among the best sides for taco recipes. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mexican-street-corn\/\" data-name=\"www.tasteofhome.com\/recipes\/mexican-street-corn\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Elotes<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mexican-street-corn-salad-esquites-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/mexican-street-corn-salad-esquites-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">esquites<\/a> or any of the many <a href=\"https:\/\/www.tasteofhome.com\/collection\/irresistible-takes-on-mexican-street-corn\/\" data-name=\"www.tasteofhome.com\/collection\/irresistible-takes-on-mexican-street-corn\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">irresistible takes on Mexican street corn<\/a> (think bacon-wrapped and jalapeno popper-studded versions) make great vegetable sides. You can also add rice and beans or other <a href=\"https:\/\/www.tasteofhome.com\/collection\/mexican-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/mexican-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Mexican side dishes<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Coated in a crunchy panko breadcrumbs and drizzled with a spicy, citrusy dressing, Baja fish tacos are lightning-quick to make and packed with flavor.<\/p>\n","protected":false},"author":7061,"featured_media":2063132,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306849,304328,304292,305487,307049,303966,303887,306848,304268,304197,324623,304020,304005,306808,304150,303883,306875,304353],"categories-v2":[309605,308988,308319,308984,308481,308305,310796,310085,313088,308495,308478,309603,259483,339209,309177,308594,308549,313078,309434,308476,309790,309005],"coauthors":[39575],"recommended_recipes":[{"post_title":"Easy Fish Tacos","post_link":"\/recipes\/fantastic-fish-tacos\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_HCK17_25596_B08_23_1b.jpg"},{"post_title":"The Ultimate Fish Tacos","post_link":"\/recipes\/the-ultimate-fish-tacos\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_84687_LeticiaAlmeida_08.jpg"},{"post_title":"Baja Pork Tacos","post_link":"\/recipes\/baja-pork-tacos\/","post_image":"\/wp-content\/uploads\/2018\/05\/Baja-Pork-Tacos_EXPS_SDAM18_43842_D12_05_1b.jpg"},{"post_title":"Naked Fish Tacos","post_link":"\/recipes\/naked-fish-tacos\/","post_image":"\/wp-content\/uploads\/2017\/09\/Naked-Fish-Tacos_EXPS_SDAS17_174646_D04_12_3b.jpg"},{"post_title":"Fish Tacos","post_link":"\/recipes\/fish-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fish-Tacos_EXPS_SDFM19_39885_E10_16_7b.jpg"},{"post_title":"Salmon Tacos","post_link":"\/recipes\/salmon-tacos-fish-tacos\/","post_image":"\/wp-content\/uploads\/2025\/02\/Salmon-Tacos_EXPS_TOHD25_273790_JonathanMelendez_5.jpg"},{"post_title":"Summer Garden Fish Tacos","post_link":"\/recipes\/summer-garden-fish-tacos\/","post_image":"\/wp-content\/uploads\/2017\/09\/Summer-Garden-Fish-Tacos_exps147234_TH143192D02_07_2bC_RMS.jpg"},{"post_title":"Cod Tacos","post_link":"\/recipes\/southwestern-fish-tacos\/","post_image":"\/wp-content\/uploads\/2025\/04\/EXPS_TOHD24_30515_EmilyDavis_20.jpg"},{"post_title":"Asian Salmon Tacos","post_link":"\/recipes\/asian-salmon-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Asian-Salmon-Tacos_EXPS_SDAM18_199145_C12_01_1b-2.jpg"},{"post_title":"Martha's Fish Tacos","post_link":"\/recipes\/martha-s-fish-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Martha-s-Fish-Tacos_EXPS_FTTMZ20_86292_E03_10_6b-e1722585441981.jpg"},{"post_title":"Fish Tacos with Guacamole","post_link":"\/recipes\/fish-tacos-with-guacamole\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps148736_TH153342B02_20_6b.jpg"},{"post_title":"Shrimp Tacos","post_link":"\/recipes\/shrimp-tacos\/","post_image":"\/wp-content\/uploads\/2024\/06\/Shrimp-Tacos_EXPS_TOHVP24_276716_MF_06_12_1.jpg"},{"post_title":"Fish Tacos with Avocado Sauce","post_link":"\/recipes\/fish-tacos-with-avocado-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Fish-Tacos-with-Avocado-Sauce_exps45885_TH1789928D65A_RMS.jpg"},{"post_title":"Southwest Fish Tacos","post_link":"\/recipes\/southwest-fish-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southwest-Fish-Tacos_EXPS_TOHFM23_97443_DR_09_15_5b.jpg"},{"post_title":"Soft Fish Tacos","post_link":"\/recipes\/soft-fish-tacos\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps31529_LR153742B09_10_5b.jpg"},{"post_title":"Lime Fish Tacos","post_link":"\/recipes\/lime-fish-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15577_LT10189C12A.jpg"},{"post_title":"Grilled Chipotle Salmon Tacos","post_link":"\/recipes\/grilled-chipotle-salmon-tacos\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps175594_HCA153382B10_31_3b.jpg"},{"post_title":"Cajun Fish Tacos","post_link":"\/recipes\/cajun-fish-tacos\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cajun-Fish-Tacos_exps151667_SD2401786C02_09_2b_RMS.jpg"},{"post_title":"Seafood Soft Tacos","post_link":"\/recipes\/seafood-soft-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19932_TH10302D56A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Baja-Fish-Tacos_EXPS_TOHVP24_139363_MR_10_02_1.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/baja-fish-tacos\/","name":"Baja Fish Tacos","datePublished":"2018-01-01","dateModified":"2024-10-28","prepTime":"PT30M","cookTime":"PT5M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_EXPS_TOHVP24_139363_MR_10_02_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"No need to head to Mexico to enjoy Baja fish tacos. With strips of panko-coated mahi mahi, smoky adobo, lime and cilantro, these tacos will take you beachside in no time.","recipeIngredient":["1 cup reduced-fat ranch salad dressing","3 tablespoons adobo sauce","2 tablespoons minced fresh cilantro","2 tablespoons lime juice","2 pounds mahi mahi, cut into 1-inch strips","1\/4 teaspoon salt","1\/4 teaspoon pepper","2\/3 cup all-purpose flour","3 large eggs, beaten","2 cups panko bread crumbs","1 cup canola oil","16 corn tortillas (6 inches), warmed","3 cups shredded cabbage","Additional minced fresh cilantro and lime wedges"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the sauce","text":"In a small bowl, whisk together the ranch dressing, adobo sauce, cilantro and lime juice. Refrigerate the sauce until you're ready to serve the tacos.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Batter the fish","text":"Season the mahi mahi with salt and pepper. Place the flour, eggs and panko in separate shallow bowls. Coat the mahi mahi with flour, then dip it in eggs and coat it with panko.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fry the fish","text":"In a large skillet, heat the oil over medium heat. Fry the fish strips in batches for two to three minutes per side or until they're golden brown. Drain them on a paper towel-lined plate. Editor's Tip: Don't overcrowd the pan! Work in batches to ensure even cooking.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the fish tacos","text":"Place the fish in tortillas and top them with cabbage, sauce and additional cilantro. Serve the tacos with lime wedges.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baja-Fish-Tacos_TOHVS24_139363_MR_10_02_7.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Camille Berry"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.818182,"reviewCount":22,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Baja Fish Tacos","description":"Check out this video for how to make Baja Fish Tacos.","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/nZUmtQss\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/nZUmtQss-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"anselr"},"reviewBody":"These are delicious.  I picked up a bag of great frozen fish sticks with panko breading from Costco, so they only took about 15 minutes to make.  I also used flour tortillas since we don't care for corn ones.  I make quite a few recipes that call for chipotles in adobo sauce, so every time I open a new can, I mash up the leftovers and flatten it out in a freezer bag and pop in the freezer.  Then I can just break off a chunk of however much is needed and it thaws in no time.  I do the same thing with cilantro, so I almost always have these ingredients ready to go.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Wanda "},"reviewBody":"I_Fortuna, the recipe DOES say corn tortillas.  These were amazing and so much better than the tired old fish tacos I\u2019ve been making!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lilldy"},"reviewBody":"My boyfriend who never had fish tacos loved it! I tried this recipe on some leftover Tilapia. The sauce was fresh, easy, and delicious! I couldn't find just adobe sauce so I used 2 tablespoons of Chipotle in adobe sauce which gave the sauce a little kick. We like flour tortillas.  I also used package coleslaw to save some time chopping. Will definitely make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mmcloed"},"reviewBody":"This recipe was a nice change of pace for me.  It was fresh and tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"momio"},"reviewBody":"This was a big hit with all of our family, even the ones not crazy about fish. I took a short cut and bought already breaded tillapia from Costco which made it really fast to make too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"annrms"},"reviewBody":"I substituted Talapia loins for the Mahi Mahi because that is what I had in the freezer.  I cut each thick fillet on the diagonal to get mostly a 2 inch \"stick\".  I added extra veggies...carrots, cukes, red onion, and bell pepper to the cabbage.  The fish was easy to make once the flour, egg and Panko were measured out.  I put the flour in a covered container and shook the fish in the flour.  I made the first batch, placed the pieces on a rack to drain and placed it in a low oven to keep warm and crisp.  We served ourselves at the table building the tacos as we liked.  The extra squeeze of lime was fantastic.  I used parsley instead of cilantro because cilantro tastes like soap to me!!!The sauce is wonderful, but next time I will just use Marie's Chipotle Ranch dressing; as it is very similar.  I  also mixed the dressing onto the crisp vegetables so each was lightly coated instead of some with none and others clumped with sauce.I will definately make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Family loved it, especially the fish.  I had cut the mahi into portions smaller than what the picture shows, so I used more breading material than called for.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lalg"},"reviewBody":"This was great fun to make and the dressing was AWESOME!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vaughnlulu"},"reviewBody":"I use the sauce from this recipe on other items all the time now. Super delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"d_romero"},"reviewBody":"I truly loved the crunchy fish I used cod and these were much better than some fish tacos I had in a Mexican restaurant can't wait to make these again.my hubby said delicious he ate 4 tacos I was close behind with 3 tacos lol","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest75361888"},"reviewBody":"This is nearly the exact recipe I use for our fish taco.  I use halibut since my husband","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JellyJoe"},"reviewBody":"My first time for eating OR making fish tacos... The sauce really makes these pop. Excellent meal. Easy recipe !!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"schamberlain"},"reviewBody":"Oh my wow! The sauce was amazing, i added a little Tabasco to pep it up a bit. The fish was perfect and everthing together was an explosion of flavor. My hubby wants it added to the redo alot list.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"I_Fortuna"},"reviewBody":"I love fish tacos.  I used to eat them often when I lived in California.  I love the dressing in this recipe.  I would not go to so much trouble for the fish, I just buy frozen since hubby doesn't like fish tacos anyway.  Normally I use a type of Thousand Island dressing spiced up but this looks great too.Please eat these with **corn tortillas**, this is how they are traditionally served.  Simply microwave them for 10 seconds for each tortilla.  This virtually steams them.Only if you live in Texas (or other places influenced by TX) do people use flour tortillas for tacos. This is wrong on so many levels and I live in Texas.  We do not care for Tex-Mex food so we cook our Mexican food at home in the traditional Mexican manner as do most Mexican families we know and know of.Save the flour tortillas for quesadillas, burritos, and fajitas.  :  )","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"twinsmom62404"},"reviewBody":"The sauce is what makes it.  I couldn't find Mahi Mahi so I used shark. And I don't care for cabbage, so I used lettuce, tomato and onion.  Still delish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lgkeller"},"reviewBody":"OMG this was so good! To make it more healthy, i put a spicy rub on Tilapia and grilled it instead of frying it, and instead of the Ranch dressing, I substituted Greek Yogurt with some Ranch Dressing spices, but i still added the Chipotles in Adobe sauce, the cilantro and lime juice! That sauce was the most amazing sauce ever! My husband and i went crazy over it, and together with the cabbage, fish and corn tortillas, these were so, SO delicious!  Will definitely be making these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"karynp6"},"reviewBody":"I agree that it's the sauce.  I don't like corn tortillas so will use flour next time.  Just thought I'd try it and see, but no. I also used baked fish so I wouldn't have to do the fried.  But I love the lime, cilantro, fish and cabbage mix with that yummy sauce. Plus such an easy and quick and fresh dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Chargary"},"reviewBody":"There is nothing not to like!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebbieT"},"reviewBody":"Delicious!  We used tilapia and grilled it on cedar planks seasoned with creole....no breading.  Also used packaged coleslaw. Everyone loved them. Definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kredhead"},"reviewBody":"I love simple fish tacos","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"raina2002"},"reviewBody":"Mahi wasn't available at my supermarket, so I used Cod instead.  I also don't like corn tortillas so I used flour.  Instead of plain cabbage I used a store bought cole-slaw mix.  I also added pico de gallo to this.  The sauce was amazing.  Will be making this again in the near future!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mmcloed"},"reviewBody":"This recipe was a nice change of pace for me.  It was fresh and tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Baja Fish Tacos","description":"Check out this video for how to make Baja Fish Tacos.","url":"https:\/\/cdn.jwplayer.com\/videos\/nZUmtQss-IFfy1PC6.mp4","duration":"1m19s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/80865jyx6hcn117k686jlgv6t7752583.jpg","advertising":"","jw_id":"nZUmtQss","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/nZUmtQss-IFfy1PC6.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/nZUmtQss\/poster.jpg?width=720","jw_publish_date":""},"rms_legacy_id":"139363","romance_copy_dek":"No need to head to Mexico to enjoy Baja fish tacos. With strips of panko-coated mahi mahi, smoky adobo, lime and cilantro, these tacos will take you beachside in no time.","enhanced_recipe_title":"Baja Fish Tacos","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup reduced-fat ranch salad dressing","IngredientText":"1 cup reduced-fat ranch salad dressing"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons adobo sauce","IngredientText":"3 tablespoons adobo sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh cilantro","IngredientText":"2 tablespoons minced fresh cilantro"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lime juice","IngredientText":"2 tablespoons lime juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds mahi mahi, cut into 1-inch strips","IngredientText":"2 pounds mahi mahi, cut into 1-inch strips"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup all-purpose flour","IngredientText":"2\/3 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs, beaten","IngredientText":"3 large eggs, beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups panko bread crumbs","IngredientText":"2 cups panko bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup canola oil","IngredientText":"1 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"16 corn tortillas (6 inches), warmed","IngredientText":"16 corn tortillas (6 inches), warmed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups shredded cabbage","IngredientText":"3 cups shredded cabbage"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Additional minced fresh cilantro and lime wedges","IngredientText":"Additional minced fresh cilantro and lime wedges"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Baja-Fish-Tacos_EXPS_TOHVP24_139363_MR_10_02_1.jpg","RecipeId":139363,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Baja Fish Tacos Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"56834\" ol-id=\"T0738UB\"]","RecipeAttachmentFileName":"Baja-Fish-Tacos_EXPS_TOHVP24_139363_MR_10_02_1.jpg","ContributorId":null,"Firstname":"Brooke","Lastname":"Keller","City":"Lexington","StateDescription":"Kentucky","IsCommunityCook":false,"TimeCallout":"Prep: 30 min. Cook: 5 min.\/batch","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Baja Fish Tacos","SubmittedTitle":"Baja fish tacos","RecipeTypeId":1,"AverageRating":4.82,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHVP24_139363_MR_10_02_2.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":5,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Baja Fish Tacos","OriginalSourceProject":"Baja Fish Tacos","ContestPlacement":"1st Place","Trailer":"<h2>Baja Fish Taco Tips<\/h2><h3>What does Baja fish mean?<\/h3>Baja refers to the Northwestern peninsula in Mexico between the Gulf of California and the Pacific. Baja tacos feature lean, flakey white fish topped with fresh shredded cabbage, sauce and lime.  \r\n\r\n<h3>Are fish tacos authentic Mexican food?<\/h3>Fish tacos can be found in many places across the world, but the Baja truly introduced them to Americans. Want more authentic Mexican food? Try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/carnitas-huevos-rancheros\/\">huevos rancheros<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-churros\/\">churros<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-tamales\/\">tamales<\/a>. \r\n\r\n<h3>What sides go good with fish tacos?<\/h3>Lots of sides go good with fish tacos, including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/black-beans-with-bell-peppers---rice\/\">black beans<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-tomato-avocado-salad\/\">tomato-avocado salad<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spanish-rice\/\">Spanish rice<\/a>. \r\n\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":null,"DigitalHeadnotes":"Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you\u2019ll be hooked on these baja fish tacos! \u2014Brooke Keller, Lexington, Kentucky","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving.","SequenceNo":1},{"Direction":"   Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.","SequenceNo":2},{"Direction":"   Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. 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Baja tacos feature lean, flakey white fish topped with fresh shredded cabbage, sauce and lime.      <h3>Are fish tacos authentic Mexican food?<\/h3>Fish tacos can be found in many places across the world, but the Baja truly introduced them to Americans. Want more authentic Mexican food? Try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/carnitas-huevos-rancheros\/\">huevos rancheros<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-churros\/\">churros<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-tamales\/\">tamales<\/a>.     <h3>What sides go good with fish tacos?<\/h3>Lots of sides go good with fish tacos, including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/black-beans-with-bell-peppers---rice\/\">black beans<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-tomato-avocado-salad\/\">tomato-avocado salad<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spanish-rice\/\">Spanish rice<\/a>.     <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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