Baja Fish Tacos

Sam Icklan, Project Bread

School Lunch

School Lunch Recipe

Baja Fish Tacos

Adding coleslaw to tacos, sandwiches or wraps is a great way to incorporate veggies into a meal. It also adds a different texture. I am of the opinion that textures are equally important to taste in a dish. Having a combination of soft, crunchy, crispy and smooth makes this dish particularly satisfying. I don’t know if this dish is genuine, but I have been to Ensenada, Mexico – where these tacos originated from – and I can clearly remember getting these from a stand near the beautiful sandy beaches and surf that Ensenada is known for. I used that experience to help conceive this recipe.

baja fish tacos

Yield: 100 servings


100 each fish fillets

Non-stick cooking spray

1/3 cup ground cumin

1/3 cup ground coriander

1/3 cup paprika

1/3 cup granulated garlic

5 each fresh limes

200 each 6” corn tortillas

6 lbs. coleslaw mix

1 bunch fresh cilantro, finely chopped

2 1/2 cups low-fat mayonnaise

1 Tbsp. yellow mustard

1 3/4 cup cider vinegar

1/2 cup granulated sugar

1/4 tsp. ground black pepper

1 1/2 tsp. salt


  1. Make taco seasoning by mixing together cumin, coriander, paprika and garlic.
  2. Warm the tortillas and reserve for service.
  3. Preheat oven to 350 degrees F. Place fish fillets on sheet pans coated with non-stick cooking spray.  Spray each fillet with non-stick cooking spray. Distribute taco seasoning evenly over fish, making sure each fillet is seasoned. Cook in 350 degree oven until internal temperature reaches 145 degrees F. Once cooked, squeeze lime juice over the fish and keep hot in warmer until service.
  4. While the fish is cooking, make coleslaw by mixing together coleslaw mix, cilantro, mayonnaise, mustard, vinegar, sugar, black pepper and salt.
  5. To serve, place two tortillas on the serving tray, overlapping slightly. Place fish on tortillas and top with 1/3 cup coleslaw.

USDA Requirement

>2 oz. meat/meat alternative

2 grain/bread servings

Nutritional Information

Calories 326 Saturated Fat 2.2% Sodium 106mg

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