Baja Fish Tacos Recipe
User Reviews
5
Baja Fish Tacos Recipe
Description
Baja Fish Tacos Recipe features white fish seasoned with a bold paste of cumin, smoked and sweet paprika, chili powder, and sea salt, mixed with avocado oil. The fish is dried, rubbed with the paste, and marinated briefly before pan-frying in oil until crispy and flaky. The slaw pairs green and purple cabbage, shredded carrot, sliced red onion, and cilantro tossed in olive oil, red wine vinegar, salt, and pepper for a crunchy, tangy topping. A creamy avocado sauce adds richness when blended separately. The cooked fish is broken into pieces and served on warmed tortillas with the slaw and avocado sauce, creating layered textures and fresh, smoky flavors suited for a casual, flavorful taco meal.
Ingredients
The Blackened Fish
- 4 tablespoons avocado oil divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder
- ½ teaspoon salt sea salt
- 1 ½ lb white fish
The Coleslaw
- 2 cups green cabbage shredded
- 2 cups purple cabbage shredded
- 1 medium carrot grated
- ¼ cup red onion thinly sliced
- ¼ cup cilantro chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 pinch salt sea salt
- 1 pinch black pepper sea salt
The Tacos
- avocado creamy sauce
- 12 inch tortillas warmed
Instructions
- In a small bowl, mix two tablespoons of the oil, cumin, smoked paprika, sweet paprika, chili powder, and sea salt until it forms a paste.
- Dry the fish with paper towels and place it on a flat surface. (A baking dish works well.) Rub the paste into the fish and set it aside on your counter to marinate while you prepare the rest of dinner.
- In a large bowl, add the green and purple cabbage, carrot, red onion, and cilantro. Add the vinegar, olive oil, salt, and pepper and toss to coat.
- Make the avocado sauce by blending the ingredients in your blender or food processor.
- Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat. Add the fish and cook for 4-5 minutes per side, or until the fish starts to look crispy and flakes easily with a fork. Work in batches if needed. Break the fish into smaller pieces for serving.
- Serve on warm tortillas topped with slaw, a few pieces of the fish, and a good slather of the avocado sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 509kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 85mg | 28% |
| Sodium | 753mg | 31% |
| Potassium | 961mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 3192IU | 64% |
| Vitamin C | 43mg | 48% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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