These Baja Style Fish Tacos are a lighter and healthier version of a classic because the fish is not breaded.

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

Popular in the Baja region of Mexico. Fresh halibut pieces are coated in Mexican spices then sautéed. They are nestled in corn tortillas, topped with crunchy shredded cabbage,  homemade pico de gallo and a cooling lime crema.

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

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. But it is celebrated in America differently than the way they do in Mexico.

My Mexican friends do frown on way the holiday is celebrated here because it does mean something different to them that comes with a big history. See below.

What is Cinco de Mayo?

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.

What is a Baja fish taco?

Baja fish tacos are the most popular dish to come out of the Mexican state of Baja which is just south of California. The fish used in the tacos is a firm white fish and is most commonly breaded and fried, served with shredded cabbage, a white sauce and pico de gallo.

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

When it comes to the tacos, the garnishes are just as important at the fish and they are made ahead of cooking the fish and the tacos are assembled in minutes.

  • Baja Style Fish Tacos – Step by Step
  • Mix the sour cream, lime juice, agave, cumin, salt and pepper. the pico de gallo is mixed.
  • 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 lightness of the fish is paired perfectly with crunchy fresh cabbage and pico de gallo which makes these tacos lighter, healthier fare and you can eat more of them and you get your veggies too. These tacos are  perfect for a quick taco Tuesday dinner as well.

More Delicious Mexican Inspired Recipes

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

Yield: 4

Baja Style Fish Tacos

A corn tortilla filled with halibut, pico de gallo, cabbage and Mexican cream

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

Ingredients

For the crema:

  • 8 ounces (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:

  1. 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:

  1. 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:

  1. 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.
  2. 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.
  3. For the tacos:
  4. Add a little halibut to the bottom of a corn tortilla, top with shredded cabbage, pico de gallo and crema.

Nutrition Information

Yield

1

Amount Per Serving Calories 231Saturated Fat 4gCholesterol 56mgSodium 487mgCarbohydrates 15gProtein 17g