The BEST Baja Fish Tacos! Loaded with citrus slaw, avocado, and spicy chipotle mayo, these tacos are packed with delicious flavor and perfect for the whole family.
Whether you’re doing fish on Fridays for Lent or just looking for a new twist on Taco Tuesday, these are better than restaurant quality.
They’re the perfect blend of crispy, crunchy, spicy, and oh so delicious. Guaranteed to become a new favorite!
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There’s something about fish tacos that always makes me feel like I’m on vacation. Why? I have no clue! Maybe it’s the citrus slaw….or the fresh squeeze of lime….or the avocado.
Or maybe it’s the fact that they pair so well with margaritas and fresh salsa and chips & guacamole….a couple of my other vacation favorites. Whatever the reason, there’s no denying that they have that certain fun vibe about them. Like you could (or should!) be eating them on a beach somewhere. You with me?!
And as much as I love the idea of waiting for a beach vacation to enjoy them…what I love even more is the idea of making them at home. Whenever the heck I want to!
Lucky for me, Pick ‘n Save makes it SO easy to grab everything I need all in one stop. From the fresh cod to the avocados to the tortillas and everything in between, I found everything I needed to make the best fish tacos ever. All at Pick ‘n Save!
Now. I have to admit. I’m not much of a frying person. I rarely heat up hot oil and to be honest? It kind of scares me.
But if I can do it, you can do it. I promise you it’s easier than it looks….and the end result is 100% worth it.
WHAT INGREDIENTS ARE IN THIS RECIPE?
- Cole slaw mix
- Pineapple juice
- Lime juice
- Adobo sauce
- Panko bread crumbs
- White fish
HOW DO YOU MAKE FISH TACOS?
- Prepare the citrus slaw by combining cole slaw mix, cilantro, pineapple juice, lime juice, and salt.
- Prepare the chipotle mayo by combining mayo, honey, and adobo sauce.
- Prepare the batter by combining flour, panko bread crumbs, beer, and seasonings.
- Cut fish into pieces and dip into batter.
- Fry in hot oil until golden brown and crispy.
- Cut avocado into thin slices.
- Assemble tacos by combining fried fish, citrus slaw, sliced avocado and chipotle mayo in corn tortillas.
WHAT IS THE BEST KIND OF FISH TO USE?
Due to its mild flavor, white-fleshed, mild, saltwater fish makes for the best Baja-style tacos. I used cod in this recipe, but snapper, mahi mahi, grouper, flounder, or halibut are all good options.
For a richer flavor you can also use salmon to make these delicious Fish Tacos with Mango Salsa.
WHAT TYPE OF TORTILLAS DO YOU USE?
Traditionally, Baja-style tacos are paired with corn tortillas. However, if your family prefers flour tortillas (as mine often does) you can feel free to substitute.
CAN YOU USE OTHER TYPES OF CITRUS JUICE IN THE SLAW?
Yes, you can use whatever you have on hand. I especially like the pineapple/lime juice combo, but you can substitute orange juice or lemon juice if you prefer.]
CAN YOU MAKE THE CITRUS SLAW IN ADVANCE?
You can definitely make the citrus slaw up to 24 hours in advance. However, since it’s so quick and easy to make, my suggestion would be to combine the cole slaw mix and cilantro but keep the juices separate until closer to the time you’re ready to serve.
HOW SPICY IS THE CHIPOTLE MAYO?
Not spicy at all! The sauce has tons of flavor but not much spice. The combination of mayo, adobo sauce, and honey gives this sauce the perfect balance of creamy and flavorful with just a touch of sweetness and spice. If you’re concerned about spice, you can always decrease the amount of adobo sauce or add it slowly, tasting as you go.
WHERE DO YOU FIND ADOBO SAUCE?
Adobo Sauce can be found in the Mexican food aisle at your local grocery store. It is sometimes sold separately in a jar. If not, you can use the sauce from a can of chipotle peppers in adobo sauce.
Looking for more delicious taco recipes? These are some of our favorite!
And check out these side dishes to go with them!
- 1 ½ - 2 lbs. fresh cod, sliced
- 1 c. all purpose flour
- ½ c. panko bread crumbs
- 12 oz. beer (any light beer will work well)
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. salt
- 2 c. cole slaw mix
- ½ c. cilantro
- 2 Tbsp. lime juice
- 2 Tbsp. pineapple juice
- 1/8 tsp. salt
- ½ c. mayo
- 1 tsp. honey
- 1 tsp. adobo sauce
- 2 c. Canola oil
- 1 package white corn tortillas
- 1-2 avocados, thinly sliced
1. Prepare citrus slaw by combining all ingredients in a small mixing bowl. Set aside.
2. Prepare sauce by combining all ingredients in a small mixing bowl. Set aside.
3. Slice cod into 1x2 inch pieces. Pat dry with a paper towel.
4. Prepare batter by combining flour, panko bread crumbs, beer, and seasonings in a medium mixing bowl. Mix well.
5. Pour canola oil into a medium skillet, filling it about 1 inch deep. Heat on medium-high.
6. Dip fish into batter. Working in small batches, add battered fish to hot oil. Fry for 2 minutes on each side or until golden brown.
7. Remove fish from oil and place on a wire rack. Continue until all fish is fried.
8. Heat tortillas as desired. Assemble tacos by adding fish, citrus slaw, and sliced avocado to tortillas. Top with sauce and additional cilantro, as desired.
Amount Per Serving: Calories: 689 Total Fat: 53g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 46g Cholesterol: 69mg Sodium: 492mg Carbohydrates: 22g Fiber: 3g Sugar: 5g Protein: 29g