Delicious Easy Baja Fish Tacos (Print Version)
# Ingredients:
→ Fish
01 -
1 lb white fish fillets (such as cod or tilapia)
02 -
1 teaspoon chili powder
03 -
1 teaspoon cumin
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon paprika
06 -
Salt to taste
07 -
Pepper to taste
08 -
2 tablespoons olive oil
→ Sauce
09 -
1/2 cup sour cream or Greek yogurt
10 -
2 tablespoons mayonnaise
11 -
1 tablespoon lime juice
12 -
1 teaspoon hot sauce (optional)
13 -
Salt to taste
→ Assembly
14 -
8 small corn tortillas
15 -
1 cup cabbage, shredded (green or purple)
16 -
1/2 cup cherry tomatoes, halved
17 -
1 avocado, sliced
18 -
1/4 cup red onion, thinly sliced
19 -
Lime wedges
20 -
Fresh cilantro (for garnish)
# Instructions:
01 -
Mix chili powder, cumin, garlic powder, paprika, salt, and pepper in a bowl. Rub the spice mixture evenly over the fish fillets.
02 -
Heat olive oil in a skillet over medium heat. Add the seasoned fish fillets and cook for 3-4 minutes on each side, or until flaky. Remove from heat and break into bite-sized pieces.
03 -
Whisk sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce, and salt in a small bowl until smooth.
04 -
Heat the corn tortillas in a dry skillet for 30 seconds on each side until warm and pliable.
05 -
On each tortilla, layer pieces of fish, then top with shredded cabbage, cherry tomatoes, avocado slices, and red onion. Drizzle the sauce over the top.
06 -
Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy immediately.
# Notes:
01 -
For a crispier fish option, you can coat the fish in a light batter and fry instead of pan-searing.
02 -
Grilling the fish adds a smoky flavor that complements the spices.
03 -
Make the recipe healthier by using Greek yogurt instead of sour cream in the sauce.
04 -
Add sliced jalapeños for a spicier version or increase the hot sauce.
05 -
Store components separately if preparing ahead of time, and assemble just before serving.