Baja Fish Tacos

Flaky white fish seasoned with bright Mexican spices, served in warm corn tortillas with a crunchy lime-cilantro cabbage slaw and a light creamy sauce.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Medium
• Cost: $3.60/serving

Dietary

• Low-Sugar
• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Ingredients

• 1.5 pound white fish fillets (firm (like cod, tilapia, or mahi-mahi))
• 2 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.75 teaspoon garlic powder
• 0.875 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 8 corn tortillas (6-inch)
• 3 cup green cabbage (shredded)
• 0.5 cup fresh cilantro (chopped)
• 3 tablespoon lime juice (fresh)
• 0.5 cup plain Greek yogurt (non-fat)

Instructions

1. Prepare the fish: Pat the 1 1/2 pounds white fish fillets dry. In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rub the spice mixture evenly over both sides of the fish fillets.
2. Cook the fish: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the seasoned fish and cook for 3-5 minutes per side, depending on thickness, until flaky and cooked through. Gently flake the fish into large pieces using a fork.
3. Make the slaw: In a medium bowl, combine 3 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt. Toss well to combine.
4. Prepare the creamy lime sauce: In a small bowl, whisk together 1/2 cup plain non-fat Greek yogurt, 1 tablespoon fresh lime juice, 1/4 teaspoon garlic powder, and 1/8 teaspoon kosher salt until smooth.
5. Warm the tortillas: Heat the 8 corn tortillas according to package instructions, either in a dry skillet, microwave, or oven.
6. Assemble the tacos: Divide the flaked fish evenly among the warm corn tortillas. Top with a generous spoonful of the cabbage slaw and a drizzle of the creamy lime sauce. Serve immediately.

Notes

Add a pinch of cayenne pepper to the fish seasoning for an extra kick of heat. Ensure to use low-sodium spices and check labels for added sugars in Greek yogurt.

Nutrition (per serving)

• Calories: 390
• Protein: 45 g
• Carbohydrates: 28.5 g
• Fat: 12 g
• Fiber: 7 g
• Sodium: 490 mg
• Saturated Fat: 2.5 g
• Sugar: 3 g
• Cholesterol: 110 mg