Dinner

Baja Fish Tacos Recipe

Name: Baja Fish Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 14 servings
Ingredients: 2 lbs. cod filets; 2 tablespoons avocado oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon sea salt; 1/4 teaspoon ancho chili powder; 1/4 teaspoon ground black pepper; 16 corn tortillas; cooking spray; optional: fresh pico de gallo; 2 cups green cabbage, thinly sliced; 2 cups purple cabbage, thinly sliced; 2 tablespoons lime juice; 1/4 cup chopped fresh cilantro; 1 teaspoon honey; salt & pepper to taste; 2 avocados; 1 garlic clove; 1/4 cup fresh cilantro; 1/4 teaspoon cumin; 1/8 teaspoon red pepper flakes; 1 1/2 tablespoon lime juice; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; salt to taste

14 servings

servings

20 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

2 lbs. cod filets

2 tablespoons avocado oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon ancho chili powder

1/4 teaspoon ground black pepper

16 corn tortillas

cooking spray

optional: fresh pico de gallo

2 cups green cabbage, thinly sliced

2 cups purple cabbage, thinly sliced

2 tablespoons lime juice

1/4 cup chopped fresh cilantro

1 teaspoon honey

salt & pepper to taste

2 avocados

1 garlic clove

1/4 cup fresh cilantro

1/4 teaspoon cumin

1/8 teaspoon red pepper flakes

1 1/2 tablespoon lime juice

2 tablespoons red wine vinegar

1 tablespoon olive oil

salt to taste

Directions

Cilantro Lime Cabbage Slaw:

To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Avocado Crema:

To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Baja Fish Tacos:

To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.

Season both sides of cod with spice blend and gently rub in.

Heat a large non-skillet skillet to medium high heat.

Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)

Remove cod from pan and set on a plate to rest.

To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.

Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

Nutrition

Serving Size

2 tacos

Calories

239

Total Fat

7 g

Saturated Fat

1 g

Unsaturated Fat

Trans Fat

Cholesterol

40 mg

Sodium

478 mg

Total Carbohydrate

23 g

Dietary Fiber

4 g

Total Sugars

4 g

Protein

20 g