These fish or chicken tacos are SO good — a little different than the typical American-style tacos.
I’d never had — or even heard of — fish tacos before going to the Baja peninsula in Mexico. They are truly a treat not to be missed!
Use any sort of reasonably firm white fish — while they are superb with “really good” fish such as dorado (called mahi mahi in many places), tacos are a good way to use “average” fish as well.
We found that whenever we filleted our catch, there would always be some small pieces that were to small to cook as a fillet but were the right size for tacos — we’d keep them in a freezer bag until we had enough for a meal.
And if you don’t have any fish available, they’re equally good with chicken.
While you can serve these fish or chicken tacos in hard shells, try using soft shells — either flour or corn tortillas. That way, they don’t tend to break apart while you’re eating them . . . you’re not going to want to drop a morsel of these!
And for those of us who are diabetic, these are equally good without the shells. That’s how I make them now. And be sure to read the recipe notes for how else to make low carb tacos.
Baja-style fish tacos are a fantastic treat! This recipe is adapted to be a little more boat-friendly than the true deep-fried fish tacos that you find in Mexico while retaining the same flavor. Make them as spicy as you like with your choice of toppings!
See Recipe Notes for low carb/keto (6g total carbs per serving), gluten-free, dairy-free variations.
- 1/2 cup mayonnaise
- 1/2 cup sour cream (OR yogurt–see how to make your own in the notes)
- 1 package taco seasoning, divided
- 3 tablespoons lime juice (OR lemon juice OR white vinegar)
- 1 pound fish, cut in 1″ cubes (OR uncooked boneless chicken)
- 1 tbsp oil
- 8 medium tortillas
- 1/4 cup Red onion slivers
- 1/4 cup Green pepper or spicy pepper bits
- 3/4 cup Diced tomatoes
- 1/2 cup Lettuce or other greens shredded
- 1/4 cup Sliced green onions
- 1/2 cup Shredded cheese
- Mix mayonnaise, sour cream and 2 teaspoons of the taco seasoning.
- Chill mixture while preparing the toppings and tacos.
- Prepare toppings and set out.
- Mix remaining taco seasoning and lime juice in a bowl.
- Add the fish or chicken and toss so that the meat is completely covered with the seasoning.
- Heat oil over medium-high heat until it sizzles when a bit of water is dropped on it.
- Add the fish or chicken and quickly brown, then turn heat down and cover until cooked through (the fish will cook very quickly, generally in 5 to 7 minutes; chicken will take longer).
- While the meat is cooking, heat the tortillas one at a time in a hot, dry skillet (can also be heated in the oven or in a microwave, but they’re not as good).
- To serve, place equal portions of meat on each tortilla. Put out toppings and mayonnaise mixture. Let each person choose their own toppings and then roll up the taco and eat!
Low carb/keto: Use Duke’s mayonnaise instead of other brands of mayonnaise and also the sour cream (Duke’s has no sugar in it; other mayonnaise does). Make your own taco seasoning (most commercial packets contain starches). Cut the amount of tomato in half. Eat on a plate without a tortilla. Only 6g total carbs per serving!
Dairy-Free: Use all mayonnaise, no sour cream or yogurt. No cheese topping, either.
Gluten-Free: Make your own taco seasoning (most commercial packets contain gluten). Eat on a plate without a tortilla — it still tastes great!