Baja Fish Tacos Recipe

Homemade Baja Fish Tacos only take minutes to make on the grill! Perfect for Taco Tuesday, every bite is filled with delicious flavor. You'll love these tasty tacos!

Why you'll love this recipe   

✔️ Quick and easy!

✔️ SO good! 

✔️ Restaurant quality meal in just minutes!

Ingredients

For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

• olive oil
• cilantro
• jalapeño
• fresh limes
• salt
• coriander
• fresh fish - any flaky white fish will do for this recipe.

You're absolutely going to love the marinade for the fish! It's beyond easy and only uses a few ingredients. 

Double the recipe if you want to drizzle over the fish after it is grilled - yummy!

Instructions 

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

1. For the marinade - Add the olive oil, cilantro, jalapeños slices, garlic , salt and coriander to a food processor. Process until the ingredients are finely chopped and combined.
2. Place the fish in a glass dish and spoon half the marinade over the fish, coating all sides. (Reserve the remaining marinade to drizzle over the fish after grilling.)
3. Cover & refrigerate the fish. Marinade for 30 minutes.
4. To grill the fish - Remove the fish from the marinade, and discard used marinade.
5. Grill over hot coals until it is golden brown and the fish flakes easily. Depending on the thickness of the fish, that will take about six minutes per side.
6. If desired, grill the tortillas. A little char adds a lot of flavor.
7. When the fish is cooked, and you've removed it from the grill, flake the meat and drizzle the remaining sauce over it.

Equipment

• I prefer using an outdoor grill, you can use gas or charcoal

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FAQ's

Things to know

Tips for purchasing fresh fish for Baja Tacos;

• take a deep breath, fresh fish will not have any smell.
• the fish should be opaque and shiny.
• when you bring fish home from the market, place it on top of a bowl full of ice (preferably crushed ice) in the refrigerator; keeping it cold will keep it fresh longer.
• for fish tacos, you want a firm white fish - today I chose halibut, but you could also use mahi mahi, cod, tilapia or even catfish.

Variations

Taco toppings include:

• A great slaw, like this Mexican coleslaw - I love the crunch with the grilled fish. You can also use a store-bought creamy slaw.
• I enjoy thinly sliced, crunchy cabbage, sliced jalapeños, and radishes.
• Tomatoes, cilantro, and onions are yummy too!
• Have plenty of grilled tortillas available, warm corn tortillas are my favorite choice!

Storage

Refrigerate - I don't recommend keeping leftover fish. Make enough for your dinner and enjoy it fresh!

Related recipes

• Love this recipe? Here are more you'll enjoy! Slow Cooker Al Pastor Tacos, and my favorite... shrimp tacos!
• Be sure and try this recipe for Ahi Tuna Poke Bowl - it's loaded with rice, mango and avocado and topped with a spicy sauce!

Serve with

• Be sure to have plenty of lime on hand. Fresh lime juice squeezed over the fish is the best! Or make a batch of Cilantro Garlic Sauce, spicy Mango Salsa or fresh Pico de Gallo.
• Cilantro Lime Rice is absolutely delicious with this meal. A side of Chipotle Black Beans is perfect as well.

These are easy to make. A great meal when you want dinner in a snap or if you're trying to add more fish to your diet because these aren't very fishy. (If that makes sense!)

We used to go out for fish tacos every week until I began making them at home. I think you'll really enjoy this recipe. Leave a comment and let me know!

5 from 2 votes

Baja Fish Tacos recipe

Restaurant quality tacos only take minutes on the grill!

Print Recipe Pin Recipe SaveSaved!

Cook ModePrevent your screen from going dark

Prep Time10 minutes mins

Cook Time14 minutes mins

Total Time24 minutes mins

Course: Fish, Seafood

Cuisine: TexMex

Servings: 8

Calories: 144kcal

Author: Deb Clark

Ingredients

• ▢ 1 lb firm white fish I recommend halibut or cod.
• ▢ ⅓ cup olive oil
• ▢ ½ cup bunch cilantro
• ▢ 3-4 slices jalepenos
• ▢ 1 clove garlic chopped
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground coriander
• ▢ corn or flour tortillas
• ▢ Toppings of choice - thinly sliced green cabbage, red cabbage, jalapenos, radishes, sliced onion, tomatoes, lime wedges, etc.

Instructions

• For the marinade -
• Add the olive oil, cilantro, jalepenos slices, garlic , salt & coriander to a food processor and process until the ingredients are finely chopped and combined.
• Place the fish in a glass dish and spoon half the marinade over the fish, coating all sides. (Reserve the remaining marinade to drizzle over the fish after grilling.) Cover & refrigerate the fish. Marinade for 30 minutes.
• Remove fish from marinade. Discard used marinade.
• Time for grilling!
• Blot the fish with paper towels to remove excess marinade.
• Grill over hot coals about 6 minutes per side. The fish is done when it flakes easily.
• If desired, grill the tortillas - they will only take less than a minute per side. It's ok to give them a little char it adds a lot of flavor.
• When the fish is cooked and you've removed it from the grill, flake the meat and drizzle the reserved sauce over it.

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Nutrition

Calories: 144kcal | Carbohydrates: 2g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 321mg | Potassium: 260mg | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 40.4mg | Calcium: 10mg | Iron: 0.5mg

Who's ready to get their grill on?

Well, let's back up a bit....have you ever tried fish tacos? I did after moving to Southern California about 20 years ago.

I turned into a regular beach bum and fish tacos were a must!