Who doesn’t love a good fish taco? Okay, a great fish taco?!
These Baja fish tacos hit all the right notes – the corn tortillas are toasted, the fish is tender and spiced, the avocado is creamy and rich and the slaw is bright and crisp. If you want to add a little heat, stir some cayenne pepper into the spice mixture or hit the tacos with some hot sauce.
Either way, they’re totally delicious!
Some recipe notes:
- You can use any white fish. I recommended cod because it’s a great option and is available in most grocery stores. A few other options include tilapia, pollock, haddock, catfish or halibut. You could also try shrimp or scallops.
- Fish tacos are traditionally served on toasted corn tortillas, but you could use flour. I suggest using whole grain.
- If you’re in a pinch, you could grab a bottle of cilantro lime dressing rather than making your own.
- Make a triple batch of the spice mixture to have on hand. You can use it to make any type of tacos or add it to chili.
- For the slaw, you can use a bag of broccoli slaw or traditional coleslaw, or you can shred your own cabbage to make the slaw.
- Serve the tacos with fresh lime wedges.
Seasoned white fish stuffed in toasted corn tortillas with avocado and cilantro-lime slaw.
Cilantro Avocado Slaw:
- 1 medium avocado, peeled and pitted
- 1 cup fresh cilantro leaves
- ¼ cup plain Greek yogurt
- ¼ cup olive oil
- Zest and juice of 1 medium lime
- 1 clove garlic, peeled
- ½ teaspoon kosher or sea salt
- ½ teaspoon granulated sugar (optional)
- 10-ounce bag broccoli or cabbage slaw
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 2 pounds cod filets
- 1 tablespoon olive oil
- 12 corn tortillas, toasted
- 2 medium avocados, peeled, pitted and sliced
- Place the avocado, cilantro, Greek yogurt, olive oil, lime zest and juice, garlic, salt and sugar (if using) in the bowl of a food processor. Puree until smooth, scraping the sides of the bowl as needed. Transfer to a large mixing bowl, add the slaw and stir to coat. Refrigerate until ready for use.
- In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, salt and black pepper until combined. Sprinkle the seasoning mixture on the cod filets.
- Heat the olive oil in a large skillet. Working in 2 batches, sauté the cod for 2-3 minutes per side or until it flakes easily with a fork.
- Distribute the slices of avocado and cod into the toasted corn tortillas and top with slaw. Serve immediately.
Cooking Tip: Try grilling the fish. Follow the recipe as-is, but instead of sauteing the fish, heat the grill to medium-high, coat it with cooking spray, and cook the fish 2-3 minutes per side or until it flakes easily with a fork.
Spice it up: To make the tacos spicy, add a bit of cayenne to the spice mixture and/or serve the tacos with your favorite hot sauce.
- Serving Size: 1 taco
- Calories: 229
- Sugar: 2g
- Sodium: 287mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 27mg
Keywords: taco, tacos, fish, white fish, cod