Easy Weeknight Baja Fish Tacos
A quick and flavorful taco dish featuring crispy or grilled fish, topped with a zesty slaw and creamy sauce. Perfect for busy weeknights, this recipe delivers fresh, vibrant flavors in just 20 minutes.
Equipment
- Large skillet or baking sheet (for cooking fish)
- Mixing bowls
- Whisk (for sauces)
- Tongs or spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
Ingredients
- For the Fish:
- 1 pound white fish fillets such as cod, tilapia, or mahi-mahi
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Slaw:
- 2 cups shredded cabbage green or purple
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon honey optional, for sweetness
- Salt and pepper to taste
- For the Creamy Sauce:
- 1/2 cup sour cream or Greek yogurt for a lighter option
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- Salt to taste
- For Serving:
- 8 small tortillas corn or flour
- Optional toppings: sliced avocado chopped cilantro, lime wedges, hot sauce
Instructions
- Prepare the Fish :
- Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat.
- Pat the fish fillets dry with paper towels and season with chili powder, cumin, garlic powder, salt, and pepper.
- If baking: Place the fish on a parchment-lined baking sheet, drizzle with olive oil, and bake for 10–12 minutes, or until flaky and cooked through.
- If pan-frying: Heat olive oil in a skillet over medium-high heat. Cook the fish for 3–4 minutes per side, or until golden brown and cooked through.
- Make the Slaw :
- In a mixing bowl, combine the shredded cabbage, mayonnaise, lime juice, honey (if using), salt, and pepper. Toss well to coat evenly. Set aside.
- Prepare the Creamy Sauce :
- In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, garlic powder, and salt. Adjust seasoning to taste. Set aside.
- Warm the Tortillas :
- Heat the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in foil and warm in the oven for 5 minutes.
- Assemble the Tacos :
- Flake the cooked fish into bite-sized pieces using a fork.
- Divide the fish among the warm tortillas. Top with the slaw, creamy sauce, and any additional toppings like avocado, cilantro, or hot sauce.
- Serve :
- Serve the tacos immediately with lime wedges on the side for an extra burst of flavor.
Notes
Substitute fish with shrimp or chicken for a different protein option.
Use store-bought coleslaw mix and dressing for an even quicker version.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in the oven or microwave.
Double the recipe if serving a larger crowd.
Use store-bought coleslaw mix and dressing for an even quicker version.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in the oven or microwave.
Double the recipe if serving a larger crowd.