Baja Fish Tacos

Ingredients

• 4 fillets Cod fillet
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 tbsp Extra-virgin olive oil
• ¾ tsp Kosher salt
• 3 cups Red cabbage, shredded
• 3 Lime
• ½ cup Plain nonfat Greek yogurt
• 2 tbsp Olive oil mayonnaise
• 1 Chipotles in adobo, minced
• 12 Corn tortillas
• 1 Avocado, sliced
• ½ cup Cilantro

Method

1. Heat the oven to 450°F. Toss the cabbage with the juice of one lime and a pinch of salt and leave it — twenty minutes turns it from raw cabbage into a quick slaw.
2. Mix the crema: yogurt, mayonnaise, minced chipotle and the juice of half a lime.
3. Rub the cod with the oil, chili powder, cumin, paprika and salt. Roast on a sheet pan 10-12 minutes until it flakes at the thickest point.
4. Warm the tortillas over a flame or in a dry pan until they puff.
5. Break the fish into big pieces. Build with two tortillas, fish, slaw, avocado, crema, cilantro and a hard squeeze of lime.

Notes

✨ The restaurant touch

The lime-dressed cabbage sitting for twenty minutes. It is the single element that makes a fish taco taste like Ensenada.

🧒 For the kids

Keep a plain piece of fish aside before the spice rub, and let them build their own with just fish, tortilla and lime.

🥡 Leftovers

Fish keeps 2 days. Slaw keeps 3 and gets better on day two.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.