Fish or Chicken Tacos

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.

Baja-style fish tacos are a fantastic treat! This recipe is adapted to be a little more boat-friendly that 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!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!

I got the recipe from Jackie aboard Liberty one summer in the Sea of Cortez, and she told me she’d gotten it from mutual friends aboard Caravan when we’d all spent time anchored in Las Rocas, near Bahia de los Angeles in the Sea of Cortez.  That’s the three of our boats anchored together in the photo — we’re the center boat.

The anchorage was one of our favorites — we had whales within 100 feet of the boat a couple of times and the hiking and snorkeling were fantastic!

The fishing was excellent that year, too, and we were all looking for new ways to cook our catch.  This became one of our favorites (recipe is below the photo).

Baja-style fish tacos are a fantastic treat! This recipe is adapted to be a little more boat-friendly that 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!

Fish or Chicken Tacos

 

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
 
Ingredients
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream OR yogurt
  • 1 package taco seasoning, divided — see how to make your own
  • 3 tablespoons lime juice OR lemon juice OR white vinegar
  • 1 pound uncooked boneless chicken OR fish, cut in 1″ cubes
  • Canola oil
  • 8 medium tortillas
  • Toppings — any or all of the following:
  • Red onion slivers
  • Green pepper or spicy pepper bits
  • Diced tomatoes
  • Lettuce or other greens
  • Sliced green onions
  • Shredded cheese
Instructions
  1. Mix mayonnaise, sour cream and 2 teaspoons of the taco seasoning.
  2. Chill mixture while preparing the toppings and tacos.
  3. Prepare toppings and set out.
  4. Mix remaining taco seasoning and lime juice in a bowl.
  5. Add the fish or chicken and toss so that the meat is completely covered with the seasoning.
  6. Heat oil over medium-high heat until it sizzles when a bit of water is dropped on it.
  7. 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).
  8. 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).
  9. 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!
Notes

Can use any combination of mayonnaise/sour cream/yogurt or all of any one. See how to make your own sour cream.

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26 Comments
  • Laura Zechin on Facebook
    Posted at 30 June 2012 Reply

    Looks tasty and healthy.

  • Sarah Wright on Facebook
    Posted at 15 February 2013 Reply

    Oh, and to make as a side? 1 part chicken broth, 1 part fresh salsa, 1 part dry rice. Combine in a sauce pan and simmer until rice is cooked. YUUUUUM. And so easy!

  • The Boat Galley on Facebook
    Posted at 15 February 2013 Reply

    Oooh, that sounds good!

  • Sarah Wright on Facebook
    Posted at 15 February 2013 Reply

    It is–and you could do it in the thermos!

  • The Boat Galley on Facebook
    Posted at 15 February 2013 Reply

    Now you’re starting to think like me!

  • Bonnie West-Goodrum
    Posted at 07 February 2014 Reply

    Good one!! This would be easy for our weekend trips…precook the chicken and build on the boat. Thanks!! Love your posts!!!

    • The Boat Galley
      Posted at 07 February 2014 Reply

      It’s great done that way — I make all sorts of variations.

    • Bonnie West-Goodrum
      Posted at 07 February 2014 Reply

      We have a smaller boat… so this means smaller galley and smaller fridge with limited cooking ideas 😉

    • The Boat Galley
      Posted at 07 February 2014 Reply

      I try to mix up the ideas I post — small boats, larger boats, weekenders, full timers, round-the-world, local, etc. Lots of things are good for multiple “groups” but I know that nothing is right for everyone. Well, maybe some of the safety posts. But not much else!

    • Bonnie West-Goodrum
      Posted at 07 February 2014 Reply

      ha ha ha… actually we were able to use a lot of your ideas/check lists/smaller meal ideas. Keep up the great work!! Got my friend hooked on your site as well 😉

    • The Boat Galley
      Posted at 07 February 2014 Reply

      Thanks!

  • Kelly Lerigny
    Posted at 10 February 2015 Reply

    Fish tacos define boating season for us. I like to keep the boat smelling fresh inside so we BBQ the fish outdoors on small disposable foil grill pans, which I do wash and keep for several uses. I marinate the fish fillets with taco seasoning and a bit of vegetable oil in a ziplock bag overnight ( no lime juice as that will ‘cook’ the fish even before it hits the grill). The tortillas are warmed on the bbq too. Squeeze the lime juice on once it is cooked. Serve with avocado slices and fresh sasa. Easy to cook and clean up.

  • The Cynical Sailor & His Salty Sidekick
    Posted at 04 August 2015 Reply

    This looks delicious! Is it too early in the morning to have a taco?

  • Frances Liz Fernandez
    Posted at 04 August 2015 Reply

    I love these and always forget to make them thanks for the muse.

  • Darrell Davison
    Posted at 04 August 2015 Reply

    Janine Davison

  • Lisa Takacs
    Posted at 04 August 2015 Reply

    My son’s absolute favorite! May I share a non mayo coleslaw topping we use with the fish? Mix chopped/shredded coleslaw (I use bagged) with 1/2 c chopped cilantro. Dress with a mixture of lime juice (1 or more limes, we love lime, so add a bit more), and 2T honey. So refreshing and light! Of course, my son tops his with hot sauce, spicy!

  • Rose Alderson
    Posted at 04 August 2015 Reply

    Carolyn, while in Mex we fell in love with these and have made them on board. Now in the South Pacific we have bags of Maseca for making tortillas but have never done it. Didn’t find directions in your book that we have. Did I miss them or can someone tell me the recipe? My Spanish was never THAT good to really understand the directions.

  • Sami Bolton
    Posted at 04 August 2015 Reply

    We like the shrimp tacos better than the fish tacos but I would take them to. It’s probably one of my very favorites. I can probably get a good tortilla recipe that is very legit stand by.

  • Donna Richard
    Posted at 04 August 2015 Reply

    Yum!

  • Joe Paul
    Posted at 05 August 2015 Reply

    We love baja fish tacos and can’t wait to try your recipe! Only question is – how much oil? Is this like a tablespoon to coat the bottom of the pan and saute the fish or is it a lot of oil for more of a fish fry?

    • Carolyn Shearlock
      Posted at 05 August 2015 Reply

      Just a little oil in the bottom of the skillet. I don’t like to use much on a boat — bad news if it sloshes!

  • Elissa Ray
    Posted at 31 July 2016 Reply

    What fish? Are you worried about that reef fish toxin?

    • The Boat Galley
      Posted at 31 July 2016 Reply

      Yes, we are pretty worried about ciguatera — the type of fish depends totally on where we are and those least likely to have a problem in a particular area. When we were cruising the Sea of Cortez, there was no ciguatera and so we could eat almost any kind. I believe there are ciguatera concerns there now, and there definitely are in the Bahamas.

    • Elissa Ray
      Posted at 02 August 2016 Reply

      The Boat Galley so do u not eat fish in the Bahamas? It is also something that is probably under reported. The country doesnt want to hurt tourism and people who have s problem may not be sure of cause or how to report it. Tx for your response

    • The Boat Galley
      Posted at 02 August 2016 Reply

      We rarely eat fish in the Bahamas. I wrote about ciguatera here: http://theboatgalley.com/ciguatera-poisoning/

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