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Crispy, Creamy, Tangy: Baja Fish Tacos with Collard Slaw & Zesty Baja Sauce Bring the Crunch and the Cool
Close your eyes, turn up Anita Baker’s “Angel,” and let that smooth groove set the tone for a bite of these Baja fish tacos that hit like a love letter from the coast. It's your guy Marwin, the flavorphile here, telling y’all—this ain’t your average taco Tuesday.
We’re talking well seasoned lightly dusted and crispy-skinned swordfish pan fried to perfection. Swordfish, the pork chops of seafood are cooked in under 10 minutes so the inside stays juicy like a sweet serenade. Don't confuse these with ensenada style fish tacos where the fish drenched in a wet batter and deep fried.
A tangy Baja sauce—creamy, citrusy, with just enough heat—wraps around every bite like Anita’s velvet vocals, while this collard greens slaw recipe brings Southern soul to that West Coast bounce.
These fish tacos are all about texture and balance: flaky swordfish, crunchy slaw, pillowy tortillas, and a drizzle of sauce that’ll have you singing, “you're my angel”
Beats and Eats (music to pair with fish tacos)
Just like the taco’s perfect balance of crunch, spice, and cream, the song moves with elegance and ease—inviting you to slow down, savor, and fall just a little bit in love with every bite. It’s beachy romance in stereo and stereo-seasoned flavor—laid-back, vibrant, and undeniable.
For extra love, try substituting swordfish with mahi-mahi or snapper, and give those tortillas a quick char for added depth. The sauce and slaw make for great shrimp tacos too. Recipe calls for flour, but corn tortillas work if preferred.
The warmth and richness of the song match the depth of flavor in the dish—soulful, elegant, and full of intention.
Serve these Baja fish tacos with coconut rice and Southern style pinto beans or simple black beans. Warm up with a bowl of tortilla chips and pico de gallo to get the party started.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Ingredients
For the Tacos
- 1 pound Swordfish cut into 4 pieces
- ½ teaspoon Allspice
- 1 teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 4 Flour Tortillas
- ½ cup corn starch
- 2 tablespoon olive oil
For the Sauce
- 1 cup Mayonnaise
- ¼ cup Mexican Crema
- 1 tablespoon Honey
- ½ Lime Juiced
- 2 tablespoon Cotija Cheese grated
- ½ teaspoon Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Pepper
Instructions
For the fish
- Allow fish to come room temperature. Season generously with spice mix.
- Dust each filet with corn starch.
- Preheat deep fryer with oil to 350 degrees. Add the fish and pan fry 3-4 minutes depending on thickness.
- In a separate skillet toast/fry the tortillas. Set aside
For the Sauce
- Mix all sauce ingredients except for the grated cheese in a medium mixing bowl. While stirring slowly add in the grated cheese.
Assemble the Tacos
- Place sauce on in the middle of each tortilla. Top with one fried fish fillet. Add the slaw and enjoy!
Notes
- Choose firm, fresh swordfish – its meaty texture holds up beautifully when grilled or seared, giving that satisfying bite.
- Pat the fish dry before seasoning or dredging – this helps the crust crisp instead of steam.
- Use a cornstarch-flour blend for the crust – equal parts cornstarch and flour gives a lighter, crispier coating when pan-frying or deep-frying.
- Season every layer – hit the fish with a spice rub before coating to deepen flavor.
- Don’t overcrowd the pan – leave space to allow the fish to crisp, not steam.
- Use high heat – sear in a cast iron pan or on a hot grill to get those golden, crispy edges.
- Rest the fish briefly on a wire rack – keeps the crust crisp, not soggy like it would on a paper towel.
- Make the Baja sauce ahead – give it 30 mins to chill so flavors like lime juice, garlic, and chili powder really bloom.
- Serve immediately – crispy fish doesn’t wait. Assemble tacos just before eating for max texture payoff.