Looking for a fresh and flavorful Mexican dinner recipe? These Baja-Style Fish Tacos are incredibly delicious and surprisingly simple to prepare. You’ll love creating this vibrant dish that brings the taste of the coast right to your table.
Key Ingredients & Substitutions:
- White Fish Fillets: Cod, tilapia, or mahi-mahi work best. You can use shrimp as a substitute.
- Corn Tortillas: Flour tortillas are a good alternative if you prefer.
- Cabbage: Green or purple cabbage for crunch. Slaw mix is a quick option.
- Avocado: Essential for creaminess. Guacamole can be used in a pinch.
- Lime: Fresh lime juice is key.
Ingredients:
For the Fish:
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi), about 1-inch thick
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and black pepper to taste
For the Cabbage Slaw:
- 2 cups shredded green or purple cabbage
- ¼ cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- Pinch of salt
For the Assembly:
- 8-12 small corn tortillas
- 1 large avocado, sliced or diced
- Optional toppings: salsa, hot sauce, sour cream or Greek yogurt
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools Needed: Large skillet or grill pan, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Fish
Pat your fish fillets dry with paper towels. In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this spice mixture evenly over both sides of the fish.
2. Make the Cabbage Slaw
In a medium bowl, combine the shredded cabbage, fresh cilantro, lime juice, and olive oil. Toss gently until everything is well mixed. Taste and adjust salt if needed.
3. Cook the Fish
Heat the olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the seasoned fish fillets. Cook for 3-5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
4. Warm Your Tortillas
While the fish cooks, warm your corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in the oven. Keep them warm until ready to serve.
5. Assemble Your Tacos
Flake the cooked fish into bite-sized pieces. Lay out your warm tortillas. Distribute the flaked fish evenly among the tortillas, then top generously with the cabbage slaw. Finish with slices of fresh avocado.
Variation Ideas:
- Spicy Kick: Add a pinch of cayenne pepper to your fish seasoning or a drizzle of chipotle mayo.
- Grilled Fish: For a smoky flavor, grill the fish instead of pan-frying.
- Mango Salsa: A fresh mango salsa can add a sweet and tangy element.
- Bean Tacos: Substitute the fish with seasoned black beans for a vegetarian option.
Storage Instructions:
Store any leftover cooked fish and cabbage slaw separately in airtight containers in the refrigerator for up to 2-3 days. Reheat the fish gently in a skillet or microwave until just warmed through, and assemble fresh tacos with new tortillas. This helps maintain the best texture.
Frequently Asked Questions (FAQ):
Q: What kind of fish is best for Baja-style tacos?
A: Firm white fish like cod, tilapia, mahi-mahi, or snapper work wonderfully as they hold up well to cooking and flaking.
Q: Can I bake the fish instead of pan-frying?
A: Yes, you can bake the seasoned fish at 400°F (200°C) for 10-15 minutes, or until cooked through and flaky.
Q: How can I make these tacos gluten-free?
A: This recipe is naturally gluten-free if you use corn tortillas. Always double-check your spice blends and any added sauces for gluten.
Q: What are some good non-spicy toppings?
A: Mild salsa, sour cream, Greek yogurt, or a squeeze of fresh lime juice are all excellent choices.
Q: Can I prepare any components ahead of time?
A: You can prepare the cabbage slaw up to a few hours in advance. The fish is best cooked fresh, but you can season it an hour or two before cooking.
Q: Are these suitable for a quick weeknight Mexican dinner recipe?
A: Absolutely! With minimal prep and cook time, these Baja-Style Fish Tacos are perfect for a fast and delicious weeknight meal.