Description
Dive into these flavorful Baja Fish Tacos made with spicy fish, fresh cabbage slaw, and creamy avocado crema, perfect for summer gatherings.
Ingredients
- 2 pounds of white fish (cod or tilapia)
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup of finely shredded cabbage
- 1 avocado, pitted and peeled
- 1 cup of sour cream or Greek yogurt
- 1 lime, juiced
- 1 cup of Pico de Gallo
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Season the fish with chili powder, cumin, salt, and pepper, then place it on a baking sheet.
- Bake for 15-20 minutes or until the fish easily flakes with a fork.
- While the fish bakes, combine the shredded cabbage with lime juice and a pinch of salt in a bowl to create the slaw.
- For the avocado crema, blend the avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt until smooth.
- Warm the corn tortillas in a skillet or microwave until pliable.
- To assemble tacos, place some fish on each tortilla, top with cabbage slaw, Pico de Gallo, and drizzle with avocado crema.
- Garnish with fresh cilantro and serve.
Notes
Serve immediately after assembly for best freshness. Adjust chili powder for desired spice level.