Description
Dive into the taste of summer with these Easy Weeknight Baja Fish Tacos. In just 30 minutes, you can create a delightful meal featuring flaky fish, crunchy cabbage, and zesty lime—all wrapped in soft corn tortillas. Perfect for busy weeknights or impressing guests, these tacos are customizable to suit your dietary needs. Enjoy each bite as it transports you to a beachside paradise!
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 8 small corn tortillas
- 2 cups shredded green cabbage
- ½ cup fresh cilantro leaves
- 2 tbsp freshly squeezed lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- ½ cup sour cream or Greek yogurt
Instructions
- Rinse the fish fillets under cold water and pat dry.
- In a small bowl, combine cumin, chili powder, salt, and pepper. Rub the spice mixture over both sides of the fish.
- Heat olive oil in a skillet over medium-high heat. Cook the fish for 4-5 minutes on each side until golden brown and flaky.
- Warm corn tortillas in another skillet over low heat for about 30 seconds on each side.
- Flake the cooked fish into bite-sized pieces and place on each tortilla.
- Top with shredded cabbage, cilantro, and a drizzle of lime juice. Add a dollop of sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 220g)
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg