Delicious Easy Baja Fish Tacos
These quick and flavorful Baja Fish Tacos are perfect for a weeknight meal or to impress guests! Seasoned white fish, fresh toppings, and a creamy sauce come together in a warm corn tortilla for a taste of the coast.
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 1 lb white fish fillets such as cod or tilapia
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- salt and pepper to taste
- 2 tbsp olive oil
- 8 small corn tortillas
- 1 cup cabbage shredded (green or purple)
- 1/2 cup cherry tomatoes halved
- 1 avocado sliced
- 1/4 cup red onion thinly sliced
- lime wedges for serving
- cilantro for garnish
For the Sauce
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp hot sauce optional
- salt to taste
Instructions
- Mix chili powder, cumin, garlic powder, paprika, salt, and pepper in a bowl. Rub evenly over the fish fillets.
- Heat olive oil in a skillet over medium heat. Cook the fish for 3-4 minutes per side until cooked through and flaky. Break into bite-sized pieces.
- In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce (if using), and salt.
- Warm the corn tortillas in a dry skillet for about 30 seconds per side until pliable.
- Assemble tacos by adding fish to tortillas and topping with cabbage, tomatoes, avocado, and red onion. Drizzle with the prepared sauce.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
You can substitute the white fish with shrimp or chicken for variation!