These Baja-style fish tacos offer a lighter, healthier take on the classic by skipping the breading. Popular in Mexico’s Baja region. They start with fresh halibut coated in Mexican spices and quickly sautéed. The fish is tucked into warm corn tortillas. Toppings are crunchy shredded cabbage, homemade pico de gallo, and a cooling lime crema.

A healthy fish taco topped with pico de gallo, cabbage and crema

Cinco de Mayo (5th of May) is approaching and living in Los Angeles, you can’t help celebrate this holiday because of the huge Mexican influence.

Table of contents

3 Baja style fish tacos lined up on a serving board from overhead

What is a Baja fish taco?

Baja fish tacos are one of the most popular dishes from the Mexican state of Baja, just south of California. They’re made with firm white fish. Typically breaded and fried. The tacos are served with shredded cabbage, a creamy white sauce, and fresh pico de gallo.

What is Cinco de Mayo

My Mexican friends often frown on how the holiday is celebrated (in the U.S) because it carries a very different meaning for them – one rooted in deep history.
This holiday is to celebrate the Mexican battle of Puebla when they defeated the French army  in 1862. In Mexico they celebrate with festive events like parades.

A feast of fish tacos, tortilla chips, salsa, guacamole and a lemon lime margarita

Taco toppings

When it comes to tacos, the garnishes matter just as much as the fish. You can prep them ahead of time, then cook the fish and assemble the tacos in minutes.

Baja Style Fish Tacos – Step by Step

  • Mix the sour cream, lime juice, agave, cumin, salt, and pepper. Prepare the pico de gallo separately.
  • To a small mixing bowl add the tomatoes, red onion, cilantro, jalapeño, hot sauce, salt and pepper. Mix well and set aside.
  • Mix the chili powder, cumin, coriander, oregano, paprika, lime zest, salt and pepper in a shallow bowl. Coat all sides of the halibut with the mix.
  • Add the canola oil to a sauté pan over medium heat. Once the oil has a slight ripple look, carefully place the halibut in the oil. Cook for 2 minutes on each side.
  • Add a little halibut to the bottom of a corn tortilla, top with shredded cabbage, pico de gallo and crema.
A collage showing the step by step preparation of Baja style fish tacos

These really are the best healthy fish tacos. Why? I like the fish to taste like it’s supposed to and not taste like fried batter and be greasy. I’ll save that for my fish and chips.

The light, flaky fish pairs perfectly with crunchy fresh cabbage and pico de gallo, creating tacos that feel lighter and healthier. You can enjoy a few extra and still get your veggies in. In addition, these tacos also work perfectly for a quick Taco Tuesday dinner.

More Mexican Inspired Recipes

The rest of this week, I’ll be making and posting some amazing sides to accompany these tacos.  My signature guacamole a lemon-lime margarita.

A corn tortilla filled with halibut, pico de gallo, cabbage and Mexican cream
5 from 21 reviews

Baja Style Fish Tacos

Janette
Sautéed, Mexican spiced halibut pieces are nestled in corn tortillas with crunchy shredded cabbage,  homemade pico de gallo and lime crema. Fresh, healthy and delicious.
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Servings: 4
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Ingredients
 

For the crema:

  • 1 cup (227 grams) sour cream
  • 2 tablespoons fresh lime juice
  • Zest of 1 small lime
  • 1 teaspoon agave nectar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Small pinch freshly ground black pepper

For the pico de gallo:

  • 1 1/2 pounds 680 grams tomatoes, seeds removed and chopped
  • 3/4 96 grams cup red onion, finely chopped
  • Small handful of fresh cilantro, chopped
  • 1 medium jalapeño, finely chopped
  • Smoked chipotle hot sauce, to taste
  • 1/4 teaspoon salt
  • Small pinch freshly ground black pepper to taste

For the halibut:

  • 1 pound 453 grams halibut, cut into 1 x 3 inch pieces
  • 1/2 teaspoon mild chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • Zest of 1/2 lime
  • 1/4 teaspoon salt
  • Small pinch freshly ground black pepper
  • 1 tablespoon canola oil

For the tacos:

  • 4 corn tortillas
  • Shredded cabbage for garnish

Instructions
 

For the crema:

  • Add sour cream, lime juice, zest, agave nectar, cumin salt & pepper to a small mixing bowl and mix well. If the crema is too thick, add a little water to make it to a sauce consistency. Cover and refrigerate.

For the pico de gallo:

  • To a small mixing bowl add the tomatoes, red onion, cilantro, jalapeño, hot sauce, salt and pepper, mix well and set aside.

For the halibut:

  • Mix the chili powder, cumin, coriander, oregano, paprika, lime zest, salt and pepper in a shallow bowl. Coat all sides of the halibut with the mix.
  • Add the canola oil to a sauté pan over medium heat. Once the oil has a slight ripple look, carefully place the halibut in the oil. Cook for 2 minutes on each side.

For the tacos:

  • Add a little halibut to the bottom of a corn tortilla, top with shredded cabbage, pico de gallo and crema.
Calories: 231kcal, Carbohydrates: 15g, Protein: 17g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 487mg
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