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Baja Fish Tacos
These easy-to-make fish tacos have fresh mexican flavors with a creamy sauce
25 minutes,   4 Servings
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½ lb. Fresh or thawed frozen tilapia (or other white fish) fillets
3 Tbsp. Lime juice, divided (or 2 limes, 1 1/2 for juice and 1/2 for serving)
2 Tbsp. Taco seasoning mix (from packet or homemade), divided
1 Tbsp. Oil
⅓ cup Mayonaise
3 Tbsp. Cilantro, chopped, divided.
3 cups Coleslaw blend (or shredded cabbage and carrots)
8 Corn or wheat tortillas (6 inch), warmed
½ cup Mexican-style or cheddar shredded cheese.
1.  Brush fish (1/2 lb fresh tilapia fillets) with 1 Tbsp. lime juice.
2.  Sprinkle fish with 1 Tbsp taco seasoning mix.
3.  Heat frying pan with oil over medium heat.
4.  Cook fish for 3 to 3-1/2 minutes on each side.
5.  Wait until fish flakes easily with a fork, then drizzle fish with 1 Tbsp. of the remaining lime juice for the last minute.
6.  Remove from heat and flake with a fork into bite-size pieces.
7.  In a small bowl, mix mayonaise (1/3 cup), remaining 2 Tbsp lime juice, remaining taco seasoning, and 1 Tbsp chopped cilantro  ©
8.  Top tortillas with coleslaw, fish, cheese, sauce, and the remaining cilantro.
9.  Optionally serve with lime slices.
10.  Try with our ranchero sauce recipe

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Baja Fish Tacos. Recipe on first page, not a blog.