A pile of burritos with fish tacos on the top

Fish tacos with Baja sauce

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(16 ratings)

Prep: 15 mins Cook: 5 mins


Serves 4

Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make

Nutrition and extra info

Nutrition: Per serving

  • kcal185
  • fat12g
  • saturates1g
  • carbs4g
  • sugars2g
  • fibre3g
  • protein14g
  • salt1.7g
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    For the Baja sauce

    • 50g yogurt



      Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

    • 50g mayonnaise
    • 1 jalapeno chilli
    • 1 garlic clove
    • 1 lime, juiced



      The same shape, but smaller than…

    • small pack coriander
    • 1 tsp fajita seasoning

    For the fish

    • ½ lime, juiced



      The same shape, but smaller than…

    • 2 tsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 20g fajita seasoning
    • 2 cod loins (around 140g each), cut into chunks
    • 8 small corn tortilla, griddled, to serve
    • 8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)


    1. To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.

    2. To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

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    Comments, questions and tips

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    22nd Jun, 2020
    Love this recipe! So fresh. The sauce and fish with rice also a great option!
    3rd Jun, 2020
    Inedible! With 18g of Barr’s fajita seasoning on the fish (stopped before I got to 20g as it looked a lot!), we couldn’t eat it. Had to throw all the fish away. We aren’t unable to eat spice - we eat Mexican food a lot, as well as hot curries - yet this blew our heads off.
    10th Feb, 2020
    Gorgeous recipe. Instead of the recommended salsa I just made an easy fresh coleslaw (white cabbage, red onion, shredded carrot, little bit of mayo) and it was a really simple, tasty midweek dinner. Coleslaw left over for sandwiches and sauce left over for everything!!! Made it with the Mexican Potato’s on this site. Can’t wait to make to make for a crowd.
    koolk_2009's picture
    14th Oct, 2019
    What a lovely, fresh, tasty dish! The Baja sauce is amazing I will be using it on everything for the next few days. I used crispy salad and a jar of salsa which made the dish really quick to make.
    13th Nov, 2017
    Absolutely beautiful dish, very fresh and vibrant, nice and light. So easy to make in no time at all. Lovely heat (I used 3 jalapenos) and put in 3 tsp of fajita seasoning into the dressing.
    10th Sep, 2018
    I have recently made these and loved them however because I don't have a non-stick pan the sauce stuck to the pan and it was very difficult to get it off. Would it be able to bake the fish in the oven next time? Many thanks.
    goodfoodteam's picture
    11th Sep, 2018
    Thanks for your question. Yes, you can bake the fish in the oven. We'd recommend 10 - 15 mins at 200C/ 180 fan/ gas 6 until the fish is opaque and flakes easily.
    10th Sep, 2018
    I made this recently and absolutely loved them but because I don’t have a non stick frying pan all the sauce stuck to the pan and it was very difficult to clean afterwards. Would it be possible next time to bake the fish in the oven? Many thanks.
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