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Baja Fish Tacos

A light and easy recipe for Taco Tuesday!
Course dinner
Cuisine Mexican
Keyword seafood
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 286kcal
Author Craving Something Healthy

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

Nutrition

Calories: 286kcal | Carbohydrates: 23g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 467mg | Potassium: 697mg | Fiber: 4g | Sugar: 8g | Vitamin A: 903IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 2mg