Baja Fish Tacos
A light and easy recipe for pan-fried fish tacos
Ingredients
- 1 lbs tilapia or firm white fish
- 2 tablespoons olive oil
- juice of 1 lime
- 2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp garlic powder
- 1/8 salt or to taste
- 4 flour or corn tortillas 8 inches in diameter
Cabbage Slaw
- 2 cups shredded Napa Cabbage
- 2 tsp lime juice
- 2 tsp honey
- 2 Tbs minced red onion
- 1/4 cup chopped cilantro
- salt and pepper to taste
Pico de Gallo
- 1 large tomato seeded and diced
- 1/2 small red onion diced
- 1/2 jalapeño minced
- 2 Tbs chopped cilantro
- salt and pepper to taste
Mexican Crema
- zest and juice of 1/2 lime
- 1/2 cup plain Greek yogurt
- 1 teaspoon honey
- 1/8 teaspoon salt
- optional - 1 Tbs chopped cilantro
Instructions
- Season the Fish
- Combine the oil, lime juice, chili powder, cumin, coriander, garlic powder and salt in a bowl.
- Coat the fish with the rub/marinade and let sit for 30 minutes.
- Meanwhile, make Pico de Gallo (if desired) and Cabbage Slaw.
- Pico de Gallo
- Combine all ingredients in a bowl, stir to combine, season with salt and pepper.
- Let sit at room temperature, for 30 minutes to allow flavors to combine.
- Cabbage Slaw
- Combine lime juice, honey, onion, jalapeño, cilantro, salt and pepper in a bowl.
- Toss with shredded cabbage, and refrigerate for 30 minutes.
- Crema
- Zest and juice 1/2 lime.
- Stir yogurt and honey into zest and juice.
- Add salt to taste, and cilantro if desired.
- Fish
- Heat a large nonstick pan, or a panini press to medium-high heat. Grill the fish on the first side over direct heat, until the fish starts to turn opaque - 2-3 minutes.
- Turn the fish, and grill until cooked through, about 2 minutes more.
- Remove the fish from the pan and set aside on a plate.
- Grill the tortillas for about 30 seconds on each side, or until they have light grill marks, and are heated through on both sides.
- To serve, center 1 piece of fish on each tortilla, top with Cabbage Slaw, and Pico de Gallo.
- Add a dollop of Mexican Crema, fold in half, and serve immediately.
Notes
Recipe adapted from the Culinary Institute of America
Shortcuts: if you don't have time to make pico de Gallo from scratch, pick up a container at the grocery store. For the shredded cabbage, you can substitute a bag of shredded cabbage or coleslaw mix from the produce department.
Nutrition
Calories: 286kcalCarbohydrates: 23gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 467mgPotassium: 697mgFiber: 4gSugar: 8gVitamin A: 903IUVitamin C: 21mgCalcium: 108mgIron: 2mg
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