Smoky Baja Fish Tacos
Smoky Baja Fish Tacos
Ingredients
For the Smoky Fish
- 1 1/2 pounds cod fillets, or other firm white fish, cut into 1-inch wide strips
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
For the Creamy Chipotle Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, shredded
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chipotle in adobo sauce, minced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Zesty Lime Crema
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon water
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Assembly and Toppings
- 12 corn tortillas
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 avocado, sliced, for garnish
- 1 lime wedges, for serving
Instructions
- 1
Prepare the Fish: In a medium bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the fish strips and 1 tablespoon of olive oil, tossing gently to coat evenly. Let marinate for at least 15 minutes while preparing other components.
⏱️ 20 min
- 2
Make the Chipotle Slaw: In a large bowl, combine shredded green cabbage, red cabbage, and carrots. In a small separate bowl, whisk together mayonnaise, lime juice, minced chipotle in adobo sauce, honey, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss well to combine. Set aside.
⏱️ 10 min
- 3
Prepare the Lime Crema: In a small bowl, whisk together sour cream, lime juice, water, garlic powder, and salt until smooth and pourable. Adjust consistency with a little more water if needed. Set aside.
⏱️ 5 min
- 4
Cook the Fish: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the fish strips in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until the fish is opaque and flakes easily with a fork.
⏱️ 10 min
- 5
Warm the Tortillas: While the fish cooks, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min
- 6
Assemble the Tacos: To assemble, place a few pieces of cooked fish into each warm tortilla. Top generously with the creamy chipotle slaw, a drizzle of zesty lime crema, a sprinkle of fresh chopped cilantro, and a few slices of avocado. Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Baja Fish Tacos
Ingredients
For the Smoky Fish
- 1 1/2 pounds cod fillets, or other firm white fish, cut into 1-inch wide strips
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
For the Creamy Chipotle Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, shredded
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chipotle in adobo sauce, minced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Zesty Lime Crema
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon water
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Assembly and Toppings
- 12 corn tortillas
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 avocado, sliced, for garnish
- 1 lime wedges, for serving
Instructions
- 1
Prepare the Fish: In a medium bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the fish strips and 1 tablespoon of olive oil, tossing gently to coat evenly. Let marinate for at least 15 minutes while preparing other components.
⏱️ 20 min - 2
Make the Chipotle Slaw: In a large bowl, combine shredded green cabbage, red cabbage, and carrots. In a small separate bowl, whisk together mayonnaise, lime juice, minced chipotle in adobo sauce, honey, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss well to combine. Set aside.
⏱️ 10 min - 3
Prepare the Lime Crema: In a small bowl, whisk together sour cream, lime juice, water, garlic powder, and salt until smooth and pourable. Adjust consistency with a little more water if needed. Set aside.
⏱️ 5 min - 4
Cook the Fish: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the fish strips in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until the fish is opaque and flakes easily with a fork.
⏱️ 10 min - 5
Warm the Tortillas: While the fish cooks, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 6
Assemble the Tacos: To assemble, place a few pieces of cooked fish into each warm tortilla. Top generously with the creamy chipotle slaw, a drizzle of zesty lime crema, a sprinkle of fresh chopped cilantro, and a few slices of avocado. Serve immediately with lime wedges on the side.
⏱️ 5 min