These Baja Fish Tacos are loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! These fish tacos are pan seared with a blackening spice, no frying or batter required! The perfect healthy dinner recipe everyone in your family will love!
Cinco de Mayo is close to the corner. To me, there are a couple of things you NEED to have to have the most epic party around. You need to have Guacamole (duh), Salsa, Beef Enchiladas, Steak Fajitas and obviously a Classic Margarita. A holiday without those things, is no celebration at all.Well, I have another one to add to the rundown now. These Baja Fish Tacos are an absolute necessity! I made them a week ago and there were in a real sense NO extras. My family, incorporated the youngsters, totally ate up each and every chomp.
There are fish tacos and afterward there are Baja Fish Tacos. Baja Fish Tacos were begun in Baja California, Mexico. The manner in which they set it up is alluded to as “Baja-style.” Baja Style is basically pan fried white-fleshed fish served on two corn tortillas with destroyed cabbage and a smooth white sauce. The present adaptation I change up a piece to make it somewhat better. We dish burned this fish and served it on one corn tortilla with a cabbage slaw and a cream sauce made with avocado rather than dairy. You will cherish it!
The best kind of fish to use for fish tacos is a lean and flakey white fish filets. White Fish has a milder flavor than different kinds of fish, cooks rapidly and they are genuinely modest. My number one sort of white fish to use for fish tacos are cod, halibut, mahi, snapper and tilapia.
These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love!
Ingredients
Baja Fish Tacos:
- 2 lbs. cod filets
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon ground black pepper
- 16 corn tortillas
- cooking spray
- optional: fresh pico de gallo.
Cabbage Slaw:
- 2 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 1 teaspoon honey
- salt & pepper to taste
Avocado Crema:
- 2 avocados
- 1 garlic clove
- 1/4 cup fresh cilantro
- 1/4 teaspoon cumin
- 1/8 teaspoon red pepper flakes
- 1 1/2 tablespoon lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- salt to taste.
Instructions
Cilantro Lime Cabbage Slaw:
- To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
Avocado Crema:
- To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
Baja Fish Tacos:
- To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
- Season both sides of cod with spice blend and gently rub in.
- Heat a large non-skillet skillet to medium high heat.
- Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)
- Remove cod from pan and set on a plate to rest.
- To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
- Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.
