A delicious fish taco makes for the ultimate summertime meal. These are my Easy Baja Fish Tacos, and they are the only fish taco recipe that you need. Crispy flour tortillas, topped with a protein-packed homemade avocado crema, a crunchy cabbage slaw, and tender bites of seasoned baja fish, these tacos truly have it all. Plus, they're pan-fried, not deep-fried, making them a better-for-you take on the classic baja fish taco!
Ingredients
For the Tacos:
- 1 ½ Pounds Cod or Tilapia cut into filets
- 1 Teaspoon Smoked Paprika
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Cumin
- ½ Teaspoon Chili Powder
- ½ Teaspoon Ground Black Pepper
- 3 Tablespoons Oil I recommend using avocado or olive oil
- 8 Soft Taco-Sized Flour Tortillas
For the Cabbage Slaw:
- 4 Cups Purple Cabbage thinly sliced - this is the equivalent of 1 10 ounce package of pre-shredded cabbage
- 2 Tablespoons Olive Oil
- 2 Tablespoons Lime Juice
- ¼ Cup Fresh Cilantro chopped
- 1 Teaspoon Honey
- Sea Salt to taste
- Ground Black Pepper to taste
For the Avocado Lime Crema:
- 2 Ripe Avocados
- 2 Limes juiced
- ⅓ Cup Olive Oil
- 2 Cloves Garlic
- 1 4 Ounce Container Greek Yogurt or Cottage Cheese
- 1 Cup Cilantro
- 1 Teaspoon Cumin
- 1 Teaspoon Sea Salt
- 1 Pinch Ground Black Pepper
- ¼ Cup Water this is to thin the dressing, as needed!
For Garnishing:
- Lime Wedges
- Radish
Instructions
- To make these tacos, start by preparing the cabbage slaw. Wash and chop the cabbage well, then add it to a large bowl.
- Add in the rest of the slaw ingredients to the bowl - the olive oil, lime juice, chopped cilantro, honey, sea salt, and ground black pepper - and toss to combine. Then, set it aside. The cabbage will soften as it sits, so it will be the perfect texture by the time you're ready to eat it!
- Next, prepare the avocado lime crema. Add all of the crema ingredients to a blender and pulse until smooth. If you prefer a thinner sauce, you can add in water, 1/4 cup at a time, and blend until it reaches your desired consistency. Set it aside while you prepare the fish.
- Prepare the fish by coating both sides of the cod or tilapia with the seasoning - the smoked paprika, garlic powder, cumin, chili powder, and ground black pepper. Then, set the fish aside.
- Heat a skillet, on the stove, over medium heat, and add in the oil.
- Once the oil is hot, add in the fish filets - this is important, otherwise the fish will stick to the pan.
- Leave the fish undisturbed for 3 minutes, then gently flip the fish to the other side and allow it to cook, undisturbed, for another 3 minutes. If the pan is dry, you can add in oil, a few tablespoons at a time, to ensure that the fish doesn't stick.
- Once the fish has cooked through, remove it from the heat.
- Then, warm the tortillas according to your preferred method. I like to heat them on the stove, over an open flame, so that the edges get crispy!
- Finally, assemble the tacos by adding a scoop of the crema to teach tortilla, followed by the cabbage slaw and the fish.
- Garnish with a few radish slices and a squeeze of fresh lime, if desired, then serve and enjoy!
Calories: 546kcal | Carbohydrates: 16g | Protein: 37g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 721mg | Potassium: 876mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1693IU | Vitamin C: 65mg | Calcium: 98mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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