Photo of Baja-style fish tacos by WW

Baja-style fish tacos

Total Time
38 min
30 min
8 min
This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch. You won't miss anything in terms of flavor or texture since the fish is coated in masa corn flour that's seasoned with salt, black pepper, cayenne pepper, garlic powder, and paprika. We call for red snapper, but feel free to use grouper, halibut, or trout instead. These tacos also feature a salad of romaine lettuce, radishes, scallions, tomatoes, and cabbage, plus a creamy sauce made up of yogurt, lime juice, and chipotle peppers. They take a little more time to put together than traditional tacos, but you'll love the payoff.


Cooking spray

2 spray(s)

Yellow masa corn flour

½ cup(s)

Table salt

1 tsp

Black pepper

¼ tsp

Cayenne pepper


Garlic powder

¼ tsp


½ tsp

Uncooked snapper

1 pound(s), red-variety, cut into 2-inch pieces

Corn tortilla

8 tortilla(s), medium, buy a few extra in case some break

Romaine lettuce

1 large head(s), outer leaves removed and remaining leaves sliced into 1/4-inch strips


5 medium, red-variety, thinly sliced


2 medium, thinly sliced

Cherry tomatoes

10 medium, quartered

Shredded red cabbage

¼ cup(s)

Plain low fat yogurt

¾ cup(s)

Fresh lime juice

2 Tbsp

Canned chipotle pepper

1 tsp, in adobo sauce, finely chopped


2 Tbsp, fresh sprigs, for garnish


  1. Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).
  2. Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat
  3. Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.
  4. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
  5. To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
  6. To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
  7. To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.