Baja Fish Tacos Recipe
Baja Fish Tacos Recipe photo by Taste of Home

Baja Fish Tacos Recipe

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Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you’ll be hooked! —Brooke Keller, Lexington, Kentucky
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES: 8 servings


  • 1 cup reduced-fat ranch salad dressing
  • 3 tablespoons adobo sauce
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 pounds mahi mahi, cut into 1-inch strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko (Japanese) bread crumbs
  • 1 cup canola oil
  • 16 corn tortillas (6 inches), warmed
  • 3 cups shredded cabbage
  • Additional minced fresh cilantro and lime wedges

Nutritional Facts

2 tacos equals 544 calories, 29 g fat (3 g saturated fat), 151 mg cholesterol, 727 mg sodium, 43 g carbohydrate, 4 g fiber, 29 g protein.


  1. In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving.
  2. Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
  3. Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges. Yield: 8 servings.
Originally published as Baja Fish Tacos in Simple & Delicious April/May 2012, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 3, 2016

"I love fish tacos. I used to eat them often when I lived in California. I love the dressing in this recipe. I would not go to so much trouble for the fish, I just buy frozen since hubby doesn't like fish tacos anyway. Normally I use a type of Thousand Island dressing spiced up but this looks great too.

Please eat these with **corn tortillas**, this is how they are traditionally served. Simply microwave them for 10 seconds for each tortilla. This virtually steams them.
Only if you live in Texas (or other places influenced by TX) do people use flour tortillas for tacos. This is wrong on so many levels and I live in Texas. We do not care for Tex-Mex food so we cook our Mexican food at home in the traditional Mexican manner as do most Mexican families we know and know of.
Save the flour tortillas for quesadillas, burritos, and fajitas. : )"

Reviewed Mar. 29, 2016

"Oh my wow! The sauce was amazing, i added a little Tabasco to pep it up a bit. The fish was perfect and everthing together was an explosion of flavor. My hubby wants it added to the redo alot list."

Reviewed Mar. 18, 2016

"OMG this was so good! To make it more healthy, i put a spicy rub on Tilapia and grilled it instead of frying it, and instead of the Ranch dressing, I substituted Greek Yogurt with some Ranch Dressing spices, but i still added the Chipotles in Adobe sauce, the cilantro and lime juice! That sauce was the most amazing sauce ever! My husband and i went crazy over it, and together with the cabbage, fish and corn tortillas, these were so, SO delicious! Will definitely be making these again!"

Reviewed Sep. 20, 2015

"These are delicious. I picked up a bag of great frozen fish sticks with panko breading from Costco, so they only took about 15 minutes to make. I also used flour tortillas since we don't care for corn ones. I make quite a few recipes that call for chipotles in adobo sauce, so every time I open a new can, I mash up the leftovers and flatten it out in a freezer bag and pop in the freezer. Then I can just break off a chunk of however much is needed and it thaws in no time. I do the same thing with cilantro, so I almost always have these ingredients ready to go."

Reviewed Feb. 6, 2015

"I substituted Talapia loins for the Mahi Mahi because that is what I had in the freezer. I cut each thick fillet on the diagonal to get mostly a 2 inch "stick". I added extra veggies...carrots, cukes, red onion, and bell pepper to the cabbage. The fish was easy to make once the flour, egg and Panko were measured out. I put the flour in a covered container and shook the fish in the flour. I made the first batch, placed the pieces on a rack to drain and placed it in a low oven to keep warm and crisp. We served ourselves at the table building the tacos as we liked. The extra squeeze of lime was fantastic. I used parsley instead of cilantro because cilantro tastes like soap to me!!!

The sauce is wonderful, but next time I will just use Marie's Chipotle Ranch dressing; as it is very similar. I also mixed the dressing onto the crisp vegetables so each was lightly coated instead of some with none and others clumped with sauce.
I will definately make this again."

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