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Creamy Baja Fish Taco Soup

A creamy, coastal twist on classic taco soup with tender fish, corn, beans, and a tomato-lime broth. It’s cozy enough for winter yet light enough for summer dinners.
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Course: Main Course, Soup
Cuisine: Baja California, Fusion, Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb firm white fish (cod, mahi-mahi, or similar), cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small jalapeño or serrano, seeded and minced (optional)
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp fine sea salt, plus more to taste
  • 0.5 tsp black pepper
  • 1 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes with green chiles (or plain tomatoes)
  • 3.5–4 cups low-sodium chicken or vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cups thinly shredded cabbage
  • 0.25 cup Mexican crema or sour cream (plus more for serving)
  • 1–2 limes, juiced (to taste)
  • 0.25 cup chopped cilantro
  • crispy corn tortilla strips or crushed corn chips (for serving)
  • extra crema, lime wedges, extra cilantro, shredded cheese (optional, for garnish)

Equipment

  • medium Dutch oven or soup pot Preferably 5–6 quarts, heavy-bottomed
  • Wooden spoon or silicone spatula
  • sharp knife For neatly cubing fish
  • citrus juicer or fork To extract lime juice
  • ladle For serving soup evenly

Method
 

  1. Pat the fish dry, cut into bite-sized chunks, and sprinkle with a pinch of salt and pepper. Set aside while you start the soup.
  2. Heat olive oil in a pot over medium heat. Add onion and a pinch of salt, cooking 3–4 minutes until translucent. Add garlic and jalapeño; cook another 30–60 seconds.
  3. Add cumin, chili powder, smoked paprika, oregano, remaining salt, and pepper. Stir constantly for about 30 seconds to toast the spices.
  4. Stir in tomato paste and cook 1 minute. Add diced tomatoes with juices and scrape the bottom of the pot.
  5. Add broth, corn, black beans, and cabbage. Bring to a gentle boil, then reduce to a steady simmer and cook 5–7 minutes.
  6. Lower heat and gently slide fish chunks into the pot. Simmer 5–7 minutes or until fish is opaque and flakes easily. Avoid stirring too much.
  7. Whisk crema with a ladle of hot broth, then stir into the pot off heat. Add lime juice and cilantro. Adjust salt and lime to taste.
  8. Ladle into bowls and top with crema, tortilla strips, cheese, or cilantro. Serve with lime wedges.

Nutrition

Calories: 380kcalCarbohydrates: 29gProtein: 34gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 920mgPotassium: 810mgFiber: 6gSugar: 6gVitamin A: 1200IUVitamin C: 24mgCalcium: 110mgIron: 2.2mg

Notes

Use cod or mahi-mahi for best flake and flavor. To make it dairy-free, skip crema and use avocado and olive oil instead. Soup base can be made ahead and frozen (leave out crema). Adjust spice by using or omitting jalapeño. Serve with crunchy tortilla strips, lime, and extra crema on top.

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