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Spicy Baja Fish Tacos

Spicy Baja Fish Tacos

A vibrant and flavorful taco recipe featuring crispy fish, crunchy slaw, and fresh toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Fish Ingredients
  • 1 pound White fish fillets (such as cod or tilapia) Provides a mild flavor and flaky texture.
  • 1 teaspoon Chili powder Adds heat and flavor.
  • 1 teaspoon Cumin Enhances the overall flavor profile.
  • 1/2 teaspoon Paprika Adds color and a mild flavor.
  • 1/2 teaspoon Garlic powder Provides a savory depth.
  • to taste Salt and pepper For seasoning.
  • 2 tablespoons Olive oil For cooking the fish.
  • 1 lime Juiced Adds acidity and brightness.
Slaw Ingredients
  • 2 cups Green cabbage, finely shredded Provides crunch and color.
  • 1/2 cup Red cabbage, finely shredded Adds color and texture.
  • 1 large Carrot, grated Adds sweetness and crunch.
  • 1/4 cup Fresh cilantro, chopped Adds freshness.
  • 1 tablespoon Lime juice For flavoring the slaw.
  • to taste Salt and pepper For seasoning the slaw.
Taco Ingredients
  • 8 small Corn tortillas For serving the fish and slaw.
  • to taste Avocado slices For topping.
  • to taste Fresh cilantro leaves For garnish.
  • to taste Lime wedges For serving.

Equipment

  • skillet
  • mixing bowls
  • Grater
  • Tongs
  • serving platter

Method
 

  1. Rinse the fish fillets under cold water and pat dry with a paper towel.
  2. In a bowl, mix together chili powder, cumin, paprika, garlic powder, salt, and pepper.
  3. In a separate bowl, combine olive oil and lime juice. Pour the spice mixture over the fish fillets and drizzle the olive oil and lime juice mixture on top. Coat the fish evenly.
  4. Let the fish marinate for about 15 minutes.
  5. In a large bowl, combine green cabbage, red cabbage, grated carrot, and chopped cilantro. Drizzle lime juice over the mixture and season with salt and pepper. Toss until well mixed.
  6. Heat a skillet over medium-high heat and add a little olive oil. Carefully place the fish fillets in the skillet and cook for about 3-4 minutes on each side, or until golden brown and flaky.
  7. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
  8. Assemble the tacos by placing flaked fish onto each tortilla, followed by a scoop of slaw, avocado slices, and fresh cilantro leaves. Serve with lime wedges.

Notes

Feel free to customize your toppings and enjoy the versatility of this recipe!