No ImageFish Tacos

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  1. Lisa

    Super easy and fast! I think they took me less than 20 minutes to make. I bought frozen wild caught halibut and defrosted before a went to work. When I got home, it was easy to put this together. Thank you for the recipe, Elise…perfect for mid-week!



    these are absolutely delicious and i don’t live in baja! all fish are soaked in cold water for the final cleansing! very very good!

  3. LJ

    I’m glad to see you used corn tortillas in your recipe. Traditional Baja Fish Tacos are NEVER served in flour tortillas!

  4. patricia

    Have made these before – fantastic. We use shredded iceberg (not big cabbage fans). We garnish with fresh cilantro and sliced, jarred jalapenos. Oh – and definitely use the corn torillas – the flavor adds SO much to these tacos. Be sure to toast them first!!

  5. willie

    good recipes – especially from the comments – i also prefer to blacken my fish (use red snapper down here on the Gulf), and sometime a simple remoulade of: mayo, ketchup, brown mustard, paprika, horseradish, onion powder, worchestershire sauce, celery salt, lemon or lime juice, and cayenne

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