Tempting Baja Fish Taco Recipe
Topped With Avocado Sauce

Have you ever tried a fish taco recipe? You really won't know how good it is until you give this one a try. Not only is it healthy but it's delicious.

fish taco

These Baja fish tacos call for marinating the fish before grilling and then serving them in warm corn tortillas topped with a wonderfulcreamy avocado sauce.

This recipe calls for firing up the BBQ now that the weather is getting warmer. Heck, you could have a Cinco De Mayo party and serve this recipe with some rice and beans and you've got a great meal. Oh yeah, you'll probably want to serve some margaritas too. 

Ready to get started? Let's do it.

Baja Fish Taco Recipe


For The Marinade:

  • 3/4 cup teriyaki sauce, or soy sauce
  • 1/4 cup olive oil
  • juice from 2 limes
  • 4 cloves of garlic, sliced
  • 2 lbs. of fish (cod, halibut, red snapper or shark work well). Plan on 1/4 to 1/3 lb of fish per person, depending on what else you are serving.

Avocado Sauce

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 med Hass avocados
  • 1 1/2 tsp. apple cider vinegar
  • 1/2 tsp. garlic powder, not granulated and does not contain salt
  • 3 scallions, finely chopped
  • 2 tsp. Chile powder
  • 1 tsp. fresh lemon juice
  • 1 cucumber, peeled, seeded and cut into small pieces
  • salt to taste

Other Ingredients:

  • 3 cups shredded cabbage
  • 12 corn tortillas (two for each serving)
  • 1 1/2 cups shredded Monterey jack cheese
  • slices of avocado


Marinate the fish in a dish or zip lock bag and place in the refrigerator for 20 minutes to 2 hours.

To prepare the avocado sauce:

Mix the mayonnaise, sour cream, and avocado with a masher in a bowl. Then add the apple cider vinegar, garlic powder, scallions, Chile powder, lemon juice and salt and mix well. Fold in the cucumber chunks. Cover and place in the refrigerator until needed.

Time to grill the fish

Just before you start grilling, Wrap 12 corn tortillas in foil and place in a 250 degree oven.

Let me just mention that if you don't want to, or can't BBQ the fish, you can just saute in on the stove. BBQing gives it a nice flavor and keeps the calories low.

Before you put the fish on the barby, brush the grate with oil to keep the fish from sticking. I used canola oil but any will do.

Fish cooks quickly depending on how thick the pieces are. It's done when the flesh is flaky. Avoid over cooking the fish as this will dry it out. It usually takes about 5 to 6 minutes per side. Turn the fish over carefully so as to not lose it through the grate.

When the fish is done, place it on a platter and cover to keep warm.

Take the tortillas out of the oven and place two on a plate slightly over lapping each other.

Break the fish apart into chunks and remove any noticeable bones. Spoon some fish onto the center of the tortilla. Add a couple of tablespoons of avocado sauce on top of the fish. Sprinkle cabbage and cheese on top and fold the tortillas over.

You could also bring all the fixing's out to the dinner table and invite your guest to make their own. Don't forget to serve rice, beans, and margaritas for a complete and festive meal.

This fish taco recipe will make about 6 servings.


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Ready To Try Another Fish Recipe?

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More Taco Recipes

Beef Tacos | Soft Tacos | Taco Soup 

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California