Description
These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love!
Ingredients
Scale
- 2 lbs. cod filets
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon ground black pepper
- 16 corn tortillas
- cooking spray
- fresh pico de gallo (optional)
- 2 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 1 teaspoon honey
- salt and pepper to taste
- 2 avocados
- 1 garlic clove
- 1/4 cup fresh cilantro
- 1/4 teaspoon cumin
- 1/8 teaspoon red pepper flakes
- 1 1/2 tablespoon lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- salt to taste
Instructions
- Cilantro Lime Cabbage Slaw: To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
- Avocado Crema: To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
- Seasoning: To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend together.
- Prepare Fish: Season both sides of cod with spice blend and gently rub in.
- Pan Sear Fish: Heat a large non-stick skillet to medium high heat. Add avocado oil to pan once hot and immediately add seasoned cod. Sear each side for 2-3 minutes until white in the center and gently flakes apart. Remove cod from pan and set on a plate to rest.
- Heat Tortillas: Heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
- Assemble: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and optional pico de gallo.
Notes
To store leftover fish tacos, separate the cooked fish, tortillas, and toppings in airtight containers. To reheat, warm fish in an oven at 350°F (175°C) for about 10 minutes, and briefly heat tortillas in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 239 kcal
- Sugar: 4 g
- Sodium: 478 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: Baja Fish Tacos, cod, Mexican, gluten free, healthy dinner, seafood