Spicy Baja Fish Tacos with Slaw
Spicy Baja Fish Tacos with Slaw
Ingredients
For the Fish
- 1 1/2 pounds cod fillets, cut into 1-inch strips
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Spicy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon Sriracha, or other hot sauce, to taste
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 cup fresh cilantro, chopped
For the Chipotle Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 teaspoon chipotle powder, or 1 teaspoon adobo sauce from canned chipotles
- 1/8 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the fish marinade: In a medium bowl, combine the fish strips, 1/4 cup lime juice, chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat the fish evenly. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min
- 2
Make the spicy slaw: In a large bowl, whisk together the mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, Sriracha, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add the shredded green cabbage, red cabbage, carrots, and 1/4 cup chopped fresh cilantro. Toss until all vegetables are well coated. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 3
Prepare the chipotle crema: In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon lime juice, chipotle powder, and 1/8 teaspoon salt until smooth. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 4
Cook the fish: Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the marinated fish strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, until the fish is opaque, flaky, and lightly browned.
⏱️ 8 min
- 5
Warm the tortillas: While the fish is cooking, 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 by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
⏱️ 2 min
- 6
Assemble the tacos: Fill each warm tortilla with a portion of the cooked fish, a generous spoonful of the spicy slaw, a few slices or cubes of avocado, a drizzle of chipotle crema, and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Baja Fish Tacos with Slaw
Ingredients
For the Fish
- 1 1/2 pounds cod fillets, cut into 1-inch strips
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Spicy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon Sriracha, or other hot sauce, to taste
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 cup fresh cilantro, chopped
For the Chipotle Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 teaspoon chipotle powder, or 1 teaspoon adobo sauce from canned chipotles
- 1/8 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the fish marinade: In a medium bowl, combine the fish strips, 1/4 cup lime juice, chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat the fish evenly. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min - 2
Make the spicy slaw: In a large bowl, whisk together the mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, Sriracha, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add the shredded green cabbage, red cabbage, carrots, and 1/4 cup chopped fresh cilantro. Toss until all vegetables are well coated. Cover and refrigerate until ready to serve.
⏱️ 10 min - 3
Prepare the chipotle crema: In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon lime juice, chipotle powder, and 1/8 teaspoon salt until smooth. Cover and refrigerate until ready to serve.
⏱️ 5 min - 4
Cook the fish: Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the marinated fish strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, until the fish is opaque, flaky, and lightly browned.
⏱️ 8 min - 5
Warm the tortillas: While the fish is cooking, 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 by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
⏱️ 2 min - 6
Assemble the tacos: Fill each warm tortilla with a portion of the cooked fish, a generous spoonful of the spicy slaw, a few slices or cubes of avocado, a drizzle of chipotle crema, and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges on the side.
⏱️ 5 min