Crispy Baja Fish Tacos
These Crispy Baja Fish Tacos are not only quick and easy, but packed with delicious flavor, too! They’re the perfect way to celebrate the arrival of warmer days!
Servings: 4 servings
Calories: 686kcal
Ingredients
For the Sauce
- ¼ cup mayo
- ½ cup crema or sour cream
- 1 Tbsp chipotle pepper finely diced (see note)
- 2 tsp lime juice
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Cabbage Slaw
- ½ small head red cabbage very thinly sliced
- 2 Tbsp mayonnaise
- ½ Tbsp sugar
- ½ Tbsp white vinegar
- 1 tsp lime juice
- ½ tsp salt
For the Tacos
- 1 15.2-oz. package Gorton’s Smart and Crunchy Fish Fillets
- 8 6” corn tortillas
- 1 avocado thinly sliced
- ¼ cup cilantro minced
- 1 lime cut into wedges
Instructions
For the Sauce
- Using a small mixing bowl, combine all ingredients and whisk together until smooth; set sauce aside.
For the Cabbage Slaw
- Using a large bowl, combine all ingredients and toss until well combined; set slaw aside.
For the Tacos
- Bake the fish fillets according to package instructions.
- Lightly char the corn tortillas by placing them in a dry skillet over medium heat for 1-2 minutes, flipping occasionally.
- Lay tortillas flat and top with cabbage slaw and sliced avocado. Lay one fish fillet on top of cabbage and then drizzle sauce over fish. Top with chopped cilantro and a squeeze of fresh lime juice.
Notes
Canned chipotle in adobo sauce is the easiest way to get the chipotle for this recipe. Save the leftover chipotles (with adobo sauce) in a ziptop bag in your freezer for the next time you make this sauce!
Nutrition
Calories: 686kcal | Carbohydrates: 54g | Protein: 8g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 809mg | Potassium: 717mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1517IU | Vitamin C: 71mg | Calcium: 157mg | Iron: 2mg