Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!
Recently I tried a Weight Watchers recipe for baja fish tacos, and was pleasantly surprised! My husband and I both enjoy tacos (of any variety), and this recipe with broiled fish, sounded interesting, so I tried it! Broiling the fish helps cut calories, too, because it’s not fried!
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Low In WW Smart Points
This recipe for baja fish tacos has a fairly long ingredient list (mostly spices), but is actually VERY easy to prepare. Baked fish, is topped with fresh “slaw”, and creamy dressing, and served in warmed corn tortillas.
The recipe makes 8 tacos, serves 4 people ( 2 tacos per serving), and if following the WW Freestyle plan, is 6 Weight Watchers Smart Points per serving.
How To Make Baja Fish Tacos
First things first. Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. The spray will help the broiled fish become crispy on the outside!
Prepare Seasoning Mix And The Fish For Broiling
The seasoning mix for baja fish tacos is really easy to make. Simply place the ingredients in a medium bowl, and mix together. The seasonings include corn flour (masa), salt, cayenne pepper, black pepper, cumin, garlic powder, and paprika.
Cut the fish you are using into 2″ pieces. I used rockfish, but you can also use red snapper. Place the fish, several at a time, into the bowl of seasonings, and toss to coat on all sides.
Place the coated fish pieces onto the sprayed foil on the baking sheet. Leave space between each piece of fish. Continue until all fish pieces are on baking sheet. Set aside, but preheat the broiler on the oven.
Make The “Slaw”
In a small bowl, mix together the lettuce (romaine or iceberg), green onions, cherry tomato quarters and cabbage. I used a coleslaw mix for the cabbage, so there are a few carrot shreds in there, also! Set aside.
Make The Sauce For Baja Fish Tacos
Place plain, lowfat yogurt in a blender. Add fresh squeezed lime juice and the chipotle peppers in adobo sauce. Blend these until you have a smooth sauce. Set aside.
Cook The Fish And Warm The Corn Tortillas
Warm The Tortillas: At the same time you are broiling the fish, wrap the corn tortillas in aluminum foil, and put them in the oven. Place them on a rack that is the furthest away from the source of heat.
Right before you put the fish in the oven, give the pieces a light spray on top with cooking spray. This will help the top of the pieces to get crispy, also. Place the baking sheet under the broiler, and cook the fish for about 4 minutes. Remove sheet, and quickly turn each piece of fish over, and cook the other side for 3-4 minutes.
Assemble The Baja Fish Tacos
When ready to serve baja fish tacos, place the warmed corn tortillas onto the serving plates. Place 2-3 pieces of the cooked fish onto each tortilla.
Top the fish with some of the slaw mixture, and then top with a couple Tablespoons of the baja sauce. Garnish with fresh cilantro and a lime wedge, if desired (optional). Repeat until all of the baja fish tacos are ready to eat.
Now all that is left to do, is to pick up one of those big ol’ baja fish tacos, get a good grip on it, and take your first bite. YUM! They are delicious!
Hope you will take the opportunity to make these delicious baja fish tacos sometime soon. We really enjoyed them! Have a great day.
Looking For More TACO Recipes?
You can find all of my recipes for Mexican food in the Recipe Index, located at the top of the page. A couple other taco recipes you might enjoy include:
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Recipe Adapted From: https://www.weightwatchers.com/us/recipe/baja-style-fish-tacos/5626a5f63d92b3c10eb8a514
Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!
- 1 pound rockfish or red snapper , cut into 2" chunks
- 8 medium corn tortillas
- 2 Tablespoons fresh cilantro sprigs (optional, for garnish)
- 2 sprays cooking spray
- 1/2 cup yellow masa corn flour
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cumin
- 2 cups romaine lettuce or iceberg lettuce , outer leaves removed, cut in 1/4" strips
- 2 stalks green onions (scallions) , thinly sliced
- 10 small cherry tomatoes , quartered
- 1/4 cup coleslaw mix OR purple cabbage , shredded
- 3/4 cup plain, lowfat yogurt
- 2 Tablespoons fresh lime juice
- 1 teaspoon canned chipotle peppers , in adobo sauce, finely chopped
A) Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. The spray helps the fish become crispy! B) Place seasoning mix ingredients in medium sized bowl; stir to combine, and set aside. C) In a small bowl, mix together slaw ingredients. Set aside. D) Place plain, lowfat yogurt in a blender. Add fresh squeezed lime juice and chipotle peppers in adobo sauce. Blend until you have a smooth sauce. Set aside.
Cut fish into 2" pieces. Place the pieces, several at a time, into the bowl of seasoning mix, and toss to coat fish on all sides. Place the coated fish pieces onto baking sheet. Leave space between each piece. Continue until all pieces are on baking sheet. Set aside, and preheat your oven broiler.
Warm The Tortillas: Wrap corn tortillas in aluminum foil, and put them in the oven to warm while you are broiling the fish. Place them on a rack that is the furthest away from the source of heat.
Right before you put the fish in the oven, give fish a light spray on top with cooking spray. This helps top of the pieces get crispy, also. Place baking sheet under the broiler, and cook fish for about 3-4 minutes. Remove sheet, and quickly turn each piece of fish over, and cook the other side for 3-4 minutes. When done, remove fish and warmed tortillas from oven.
When ready to serve, place warmed corn tortillas onto serving plates. Place 2-3 pieces of broiled fish onto each tortilla. Top the fish with some slaw mixture, and then top with a couple Tablespoons of baja sauce. Garnish with cilantro sprigs and lime wedges, if desired. Repeat until all of the tacos are ready to eat. Serve, and enjoy!
Optional garnish: sprigs of fresh cilantro and lime wedge.
One serving = 2 tacos. For those following the Weight Watchers freestyle program, the total point value for 2 tacos (prepared as written) is 6 Smart Points.
Here’s one more to pin on your Pinterest boards!
I meant haddock or cod, sorry!
Hi, Lori… I’ve never tried them in this recipe. Don’t see why not! Hope you enjoy the tacos!
Can you substitute parrot or cod for this taco recipe?
These fish tacos looks wonderful. I’m not a fan of tilapia but I think I could substitute grouper and be just as happy. Pinning this recipe.
Hi, Blossom! Thanks for writing. I’m not too much of a tilapia fan, either. We do enjoy rockfish, which is also known as Pacific Red Snapper in our area, which is what I use for this dish. I’ll bet grouper would be great! Hope you have a great day.