These Incredible Baja Fish Tacos are packed with flavor! Flaky, seasoned fish, a killer slaw, and incredible sauce to finish it off…what more could you ask for?!
Last week, Taco Tuesday to be specific, I had planned on making some chicken tacos for dinner. They are always a hit with the family, my picky ones can pick their own toppings, and simple to prepare!
As I went through my freezer, I found some cod on hand that I had previously intended to use for Fish Bowls. Since I had some extra time in my afternoon, I decided to change up Taco night from chicken to fish!
After preparing the crunchy slaw, cream sauce, and seasoning the fish…it was ready to prepare and came together in no time!
We had had some friends over a few days prior, so I even had some leftover pico de gallo to add on top!
Not only were these INCREDIBLE Baja Fish Tacos loaded with toppings, layers, and flavor…but my entire family all but inhaled these and went back for round two.
If you’re in a hurry, you can prep a lot of this before dinnertime! You can even use the fish and toppings on top of rice to create a rice bowl versus in a taco shell!
I served rice and beans with our dinner, however, since there are so many layers to these tacos, you can easily serve on their own or with a side salad!
Feel free to add your favorite toppings, omit things you don’t like, or even substitute tilapia in lieu of cod. So many different options when it comes to these, have fun with it!
Don’t forget to connect with me on Instagram by clicking HERE! I’d love to hear what you thought it you try these!!
Taco Holder: https://amzn.to/3qxGE62
Recipe adapted from: Joyful Healthy Eats
Baja Fish Tacos
Equipment
Ingredients
FISH TACO
- 2 lbs cod fish filets
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- corn tortillas *warmed is best
SLAW
- 2 cups cabbage, sliced thin
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
CREAM SAUCE
- 2 avocados *pitted/peeled
- 3 garlic cloves, minced
- 1/4 cup cilantro, chopped
- 1 pinch red pepper flakes
- 1 tbsp lime juice
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
Instructions
- Assemble slaw by adding all ingredients to a medium bowl. Set aside.
- Assemble cream sauce by adding all ingredients to a food processor and blending until smooth. Set aside.
- To season/cook the fish, combine the garlic powder, paprika, salt, chili powder, and black pepper in a small bowl.
- Season the fish filets evenly, making sure each side is evenly coated.
- In a skillet, heat the olive oil over medium high.
- Add in the seasoned fish and cook each side for about 3-4 minutes.
- Remove fish from heat and assemble tacos.
- To assemble, fill each tortilla with some flaked fish.
- Pour some cream sauce on top of the fish, followed by the slaw mixture. *If desired, you can add some pico de gallo, but it isn't needed
- Continue until all tortillas have been filled. Serve and enjoy!
Nutrition
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