Easy Baja Fish Tacos for a Flavor-Packed Weeknight Treat

Enjoy Easy Baja Fish Tacos, a crispy and flavorful dish that's perfect for a weeknight dinner.

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Prep Time 15

Cook Time 10

Cabbage Slaw Resting 10

Total Time 35

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

1.5 pounds Cod or Tilapia Substitute with any mild white fish like halibut if desired.
1 teaspoon Smoked Paprika Can substitute with regular paprika.
2 teaspoons Garlic Powder Fresh garlic can be used but may alter cooking time.
2 teaspoons Cumin Optional for a less spicy flavor.
0.5 teaspoon Chili Powder Omit for a milder taco.
0.5 teaspoon Ground Black Pepper Use freshly ground for the best taste.
3 tablespoons Oil Avocado or olive oil recommended.

For the Tortillas and Slaw

8 pieces Soft Taco-Sized Flour Tortillas Can swap with corn tortillas for gluten-free option.
4 cups Purple Cabbage Thinly sliced; green cabbage can be used as a substitute.
2 tablespoons Olive Oil Base for the slaw.
2 tablespoons Lime Juice Fresh juice is best.
0.25 cups Fresh Cilantro Omit if you’re not a fan.
1 teaspoon Honey Can substitute with agave syrup.
To taste Sea Salt and Ground Black Pepper Essential for seasoning.

For the Creamy Avocado Lime Crema

2 pieces Ripe Avocados Ensure they are soft for easy blending.
2 pieces Limes Juiced for acidity.
0.33 cups Olive Oil Adds richness to the crema.
2 cloves Garlic Can use garlic powder as an alternative.
1 4-ounce container Greek Yogurt or Cottage Cheese Substitute sour cream if preferred.
1 cup Cilantro Can be adjusted or omitted.
1 teaspoon Cumin Optional.
1 teaspoon Sea Salt Essential for seasoning.
0.25 cups Water To thin the crema, as needed.
To taste Lime Wedges and Radish For garnish.

Equipment

Large Bowl
Blender or food processor
Large Skillet
small bowl

Method

Instructions

Prepare the Cabbage Slaw: Wash and thinly slice the purple cabbage. Combine with olive oil, lime juice, cilantro, honey, sea salt, and ground black pepper. Toss until well-coated.
Make the Avocado Lime Crema: Blend ripe avocados, lime juice, olive oil, garlic, Greek yogurt, cilantro, cumin, salt, and black pepper until smooth. Add water to adjust consistency.
Season the Fish: Pat dry the fish fillets. Mix smoked paprika, garlic powder, cumin, chili powder, and black pepper. Coat the fillets with the spice mixture.
Cook the Fish: Heat oil in a skillet over medium heat. Add the seasoned fish and cook until golden and flaky, about 3 minutes per side.
Warm the Tortillas: Heat tortillas in a skillet for about 30 seconds on each side until warm.
Assemble Tacos: Spread avocado lime crema on each tortilla, top with cabbage slaw, cooked fish, lime juice, and radish slices. Serve immediately.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 28gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 450mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

These Easy Baja Fish Tacos are perfect for a quick dinner option and can be customized with different proteins and toppings.

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