I’ll be honest, the thought of fish tacos always scared me a bit growing up. I love fish, and I love tacos, but the combination of the two didn’t sound appealing to me. It wasn’t until a couple years ago that I finally had my first taste – I have been missing out on these my entire life, and I’m still kicking myself!
That’s ok though, I have plenty of time to make up for it. This recipe for Baja Fish Tacos is now a favorite in my household – children included!
First, you’ll want to prepare your coleslaw.
Begin by chopping the cabbage into pieces roughly an inch in length (a bag of shredded cabbage or broccoli slaw also works perfectly). Place the cabbage or slaw mix in a large bowl, add cilantro, freshly squeezed lime juice and salt. Hand toss to coat – your slaw is done and can be set aside!
Tip: you can use more or less of both the lime and salt based on your personal preferences.
Next, just dice up your avocado, slice the limes, and you’re ready to cook! (We also grabbed some salsa, sour cream, and Sriracha sauce as optional additions.)
Cooking the fish only takes a few minutes, so that is done last. If you can get your hands on freshly caught mahi mahi, I envy you, and we should be friends. Until then, I purchase bags of individually wrapped fillets from my local freezer section.
Run cool water over the frozen fillets for several minutes to thaw. Do not use warm or hot water! The fish will turn white and begin to cook before you even get started!
To prep, sprinkle fajita seasoning on both sides of each fillet and gently press it into the flesh of the fish, creating a nice, even coating. This will ensure the spices stick to the fish when transferring them to your cooking surface.
Pre-heat your grill, pan, or griddle to med-high heat. You want the surface to be hot enough to sear the seasoning into the fish when you place it down.
Cook the fillets for three to four minutes on each side or until they flake easily when tested with a fork. Once fully cooked, flake the fillets into pieces with a fork or two.
Spread about a teaspoon of sour cream on the tortilla, if desired, and add some fish. Apart from adding flavor, I find the sour cream helps keep the fish from falling out of the tortilla. Next add some cabbage mixture, avocado, and top it off with any other garnishing you like, and enjoy! At roughly 240 calories each, this is a light and healthy meal you can feel good about eating!
I personally like a bit of heat, and Sriracha adds a great flavor to these tacos.