Baja Fish Tacos

Russ Myers


The fish taco is to San Diego what the Philly cheese steak is to Philadelphia or the lobster roll is to Maine. In fact, if you go to a Padres game here, you are likely to see as many people eating fish tacos as hot dogs.

Like most street food, a fish taco is paradoxical: Its humble appearance belies its bliss-inducing capabilities. That's because like San Diego, the fish taco has it all: It's crispy and creamy; it's spicy and salty. It's got that elusive umami (a savoriness from the protein) that satisfies your taste buds and quells your worst hunger.

pinch tips: How to Freeze Fish, Meat & Poultry



6 Servings


10 Min


10 Min


Stove Top


1/2 c
sour cream
1/2 c
1/4 c
chopped fresh cilantro
1 pkg
(1.25 ounce) taco seasoning mix, divided
1 lb
(about 4) cod or other white fish fillets, cut into 1- inch pieces
2 Tbsp
canola oil
2 Tbsp
lemon juice
1 pkg
(12 count) taco shells
5 c
shredded cabbage (1/4 head)
1 1/2 c
chopped tomato (1 medium tomato)
lime wedges
taco sauce

Directions Step-By-Step

Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
Combine fish, oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
Remove taco shells from package. Microwave shells on HIGH (100%) power for 40 to 60 seconds until warm or place on baking sheet in preheated 350 F. oven for 5 to 6 minutes.
Divide fish mixture, cabbage and tomato evenly into taco shells. Top with sour cream sauce. Serve with lime wedges and taco sauce.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy