Description
Delicious Baja Fish Tacos with crispy fish, crunchy slaw, and creamy avocado crema, perfect for a quick and satisfying meal.
Ingredients
For the Fish
- 1 lb Cod, tilapia, mahi mahi, or halibut (You can use fresh or frozen fish.)
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Oil (For cooking the fish.)
For the Tacos
- 8 count Corn or flour tortillas (Corn for classic flavor, flour for softer texture.)
- 2 cups Shredded green cabbage (You can also use a coleslaw mix.)
- 1 juice Lime (For slaw and serving.)
For the Avocado Crema
- 1 count Ripe avocado (Choose one that is just barely soft.)
- 1/2 cup Greek yogurt or sour cream
- 1 clove Garlic (One small clove is enough.)
- 1 pinch Salt
- 1 tbsp Water (Add to adjust consistency.)
Optional Extras
- Cilantro, jalapeno, hot sauce, pico de gallo (Use as toppings based on preference.)
Instructions
Prepare the Slaw
- Toss shredded cabbage with lime juice, a pinch of salt, and optional chopped cilantro.
Season the Fish
- Pat fish dry, sprinkle with chili powder, cumin, paprika, salt, and pepper, then drizzle with oil.
Cook the Fish
- Pan sear fish in a hot skillet for a few minutes per side until cooked through and flaky.
Warm the Tortillas
- Heat tortillas in a dry skillet or over a low flame.
Assemble the Tacos
- Assemble the tacos with tortilla, slaw, fish, avocado crema, and any desired toppings.
Notes
Make the avocado crema ahead of time and let it sit in the fridge. Store leftovers separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Mexican