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baja fish tacos on a white plate

Baja Fish Tacos

Spiced swordfish meets zesty collard greens slaw & rich Baja sauce in these crave-worthy Baja fish tacos. Bold, bright, and ready in under 30 minutes!
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: Californian, Pacific
Calories: 3321kcal
Author: Marwin Brown

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.
    seasoned swordfish on a tray
  • Dust each filet with corn starch.
    flour dusted swordfish
  • Preheat deep fryer with oil to 350 degrees. Add the fish and pan fry 3-4 minutes depending on thickness.
    swordfish frying in oil
  • 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.

Nutrition

Calories: 3321kcal | Carbohydrates: 149g | Protein: 109g | Fat: 252g | Saturated Fat: 45g | Polyunsaturated Fat: 112g | Monounsaturated Fat: 75g | Trans Fat: 1g | Cholesterol: 455mg | Sodium: 5076mg | Potassium: 2264mg | Fiber: 7g | Sugar: 26g | Vitamin A: 2411IU | Vitamin C: 10mg | Calcium: 515mg | Iron: 8mg
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