Description
These Baja Fish Tacos are a vibrant and flavorful dish that will make your taste buds dance! Crispy fried fish paired with fresh cabbage slaw, creamy sauce, and tangy salsa all tucked into a warm tortilla—what’s not to love? Whether you’re hosting a casual dinner or just craving something delicious, these tacos will quickly become a favorite in your kitchen. Perfect for Taco Tuesdays or any day you’re craving a little bit of sunshine on your plate!
Ingredients
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1 lb white fish fillets (cod, tilapia, or your choice)
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1 cup shredded cabbage
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1/2 cup shredded carrots
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1/4 cup chopped cilantro
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1/2 cup mayonnaise
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1/4 cup sour cream
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2 tbsp lime juice (freshly squeezed)
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4–6 flour tortillas
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1/2 cup diced tomatoes
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1/4 cup chopped red onion
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1 tbsp vegetable or canola oil (for frying)
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1 tbsp chili powder
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1 tsp cumin
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Salt and pepper, to taste
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Lime wedges, for garnish
Instructions
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Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides of the fish with chili powder, cumin, salt, and pepper.
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Cook the Fish: Heat oil in a skillet over medium-high heat. Fry the fish fillets for 3-4 minutes on each side, until golden brown and crispy. Remove and place on paper towels to drain.
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Make the Slaw: In a bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. Add lime juice, salt, and pepper, then toss to coat.
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Make the Creamy Sauce: Mix mayonnaise, sour cream, and lime juice in a small bowl. Add hot sauce or cayenne pepper if you want a little spice.
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Prepare the Salsa: Combine diced tomatoes, red onion, and cilantro in a small bowl. Season with lime juice, salt, and pepper.
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Warm the Tortillas: Warm the tortillas in a skillet for about 30 seconds on each side until soft.
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Assemble the Tacos: Place a tortilla on a plate, add pieces of crispy fish, and top with cabbage slaw, salsa, and creamy sauce.
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Serve and Enjoy: Squeeze extra lime juice on top and serve immediately with more lime wedges on the side.
Notes
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For a crunchy texture, sprinkle some chopped nuts (walnuts or almonds) over the tacos before serving.
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If you prefer shrimp, swap the fish fillets for shrimp, cooking them the same way.
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You can use corn tortillas if you prefer them over flour tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes