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Baja Fish Tacos | Creme de la Crumb

Baja Fish Tacos

Quick and easy Baja fish tacos! Flaky white fish seasoned and blackened, then served in flour tortillas with creamy slaw and zesty avocado sauce!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Tiffany


  • 1 pound white fish (I used 4 4-ounce mahi mahi fish fillets), cut into 1 inch pieces
  • 1/4 cup taco seasoning
  • juice of 1 1/2 limes, divided (plus additional lime wedges for serving)
  • 2 cups slaw or thinly sliced cabbage
  • 1/4 cup mayo
  • 8 taco-sized flour tortillas (6-inch tortillas)

Avocado Sauce

  • 1 avocado, pitted and shelled
  • juice of 1 lime
  • 1/3 cup cilantro
  • 4 tablespoons mayo or plain greek yogurt
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon garlic powder
  • milk or water, as needed


  • In a blender or food processor combine the avocado, lime juice, cilantro, mayo (or greek yogurt), and salt and garlic powder for the sauce and pulse til smooth. Add 1 tablespoon or milk or water at a time until desired consistency is reached. (You just want it to be easily spreadable and smooth) Set aside.
  • Toss slaw or cabbage with 1/4 cup mayo and juice from 1/2 of a lime. Set aside.
  • Grease a skillet and preheat over medium heat. Add fish pieces. Drizzle juice from 1 lime over fish, then sprinkle with taco seasoning and saute over medium heat 6-8 minutes until outside is browned and fish is tender.
  • Assemble tacos by dividing slaw, fish, and avocado sauce between tortillas. Serve with additional cilantro and lime wedges.