Easy Baja Fish Tacos
Ingredients
The Tacos
-
1 ½
pounds
Cod or Tilapia
-
1
teaspoon
Smoked Paprika
-
2
teaspoons
Garlic Powder
-
2
teaspoons
Cumin
-
½
teaspoon
Chili Powder
-
½
teaspoon
Ground Black Pepper
-
3
tablespoons
Oil
-
8
pieces
Soft Taco-Sized Flour Tortillas
The Cabbage Slaw
-
4
cups
Purple Cabbage
-
2
tablespoons
Olive Oil
-
2
tablespoons
Lime Juice
-
¼
cup
Fresh Cilantro
-
1
teaspoon
Honey
-
to taste
Sea Salt
-
to taste
Ground Black Pepper
The Avocado Lime Crema
-
2
ripe
Avocados
-
2
pieces
Limes
-
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
For Garnishing
-
to taste
Lime Wedges
-
to taste
Radish
Instructions
- Prepare the cabbage slaw by washing and chopping the cabbage, then mixing it with the slaw ingredients in a bowl.
- Set the slaw aside to soften.
- Make the avocado lime crema by blending all crema ingredients until smooth, adding water if needed for consistency.
- Coat the fish with the seasoning blend and set it aside.
- Heat oil in a skillet over medium heat, add the fish, and cook undisturbed for 3 minutes on each side.
- Warm the tortillas using your preferred method.
- Assemble the tacos by spreading the crema on each tortilla, adding the slaw and fish.
- Garnish with radish slices and lime juice, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
20g
Sodium
500mg
Cholesterol
50mg
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