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Baja Bold Fish Tacos

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1–1.5 lbs white fish (cod, tilapia, or mahi mahi)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt & pepper
  • Juice of ½ lime
  • Slaw:
  • 2 cups shredded cabbage
  • 2 tbsp  lime juice
  • 1 tbsp vinegar
  • 1 tbsp olive oil
  • Pinch of salt
  • Sauce:
  • ½ cup mayo or Greek yogurt
  • 2 tbsp lime juice
  • 1  garlic clove
  • 1-2 tsp  chipotle or hot sauce
  • Serving:
  • Tortillas
  • Salsa
  • Avocado
  • Lime wedges
  • Cilantro

Method
 

  1. Step 1: Make the Slaw
    Toss the cabbage with lime juice, vinegar, olive oil, and salt. If you’re using cilantro or a little honey, add that here too. Let the slaw sit while you prep the rest.
    That short rest helps soften it slightly without losing the crunch.
  2. Step 2: Mix the Sauce
    Whisk the mayo or yogurt with lime juice, garlic, chipotle, and a pinch of salt until smooth. If it feels too thick, add a tiny splash of water.
    You want it creamy enough to drizzle or spread, but not runny.
  3. Step 3: Prep the Fish
    Cut the fish into strips or taco-sized pieces. Pat them dry well with paper towels, then toss with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice.
    Dry fish helps you get better browning and a better crust. It’s a small step, but it makes a difference.
  4. Step 4: Cook the Fish
    Heat a skillet over medium to medium-high heat. Add a little oil if needed, then cook the fish in a single layer for about 3 to 4 minutes per side, depending on thickness.
    The fish should be golden on the outside and flaky in the center. Don’t crowd the pan. That’s one of the fastest ways to lose crispness.
  5. Step 5: Warm the Tortillas
    Warm the tortillas in a dry skillet, on a griddle, or briefly in the microwave wrapped in a towel.
    Warm tortillas fold better, taste better, and don’t split as easily once you start filling them.
  6. Step 6: Assemble the Tacos
    Spread or drizzle some sauce on each tortilla, add slaw, top with fish, then finish with salsa, avocado, extra sauce, cilantro, and a squeeze of lime.
    Serve right away while the fish is still warm and the contrast between hot fish and cool slaw is at its best.