Ingredients
Scale
- 4 medium fillets of white fish (cod, tilapia, or halibut)
- 8 small corn or flour tortillas
- 1 cup of shredded cabbage
- 1/2 cup of shredded carrots
- 1/4 cup of chopped cilantro
- Juice of 1 lime
- 2 tablespoons of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Sour cream or Greek yogurt (optional, for topping)
- Sliced avocado (optional, for serving)
Instructions
- Mix chili powder, cumin, salt, and pepper in a small bowl. Rub this spice mixture evenly onto the fish fillets. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the fillets for 3-4 minutes per side until golden brown and cooked through. Flake the fish into bite-sized pieces.
- Combine shredded cabbage, carrots, cilantro, and lime juice in a large bowl. Toss well to blend flavors and make the slaw.
- Wrap tortillas in a damp cloth and warm in a skillet over medium heat for about 30 seconds per side or microwave for 15-20 seconds. Keep warm until serving.
- Lay a warm tortilla flat, place seasoned fish in the center, add a generous spoonful of slaw, and top with sour cream or Greek yogurt if desired. Garnish with sliced avocado for added creaminess.
Notes
- Use fresh or high-quality frozen fish for better flavor.
- Adjust spice levels by adding more chili powder for heat or less for mildness.
- Corn tortillas provide an authentic Baja fish tacos experience.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Friendly for gluten-free options (with corn tortillas)
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg