Name: Andie's Baja-Style Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 tilapia fillets; 0.25 cup extra-virgin olive oil; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garlic paste; 6 large tomatoes, seeded and diced; 1 avocado, diced; 1 red onion, chopped; 1 jalapeno pepper, seeded and finely diced, or more to taste; 4 sprigs cilantro, finely chopped; 6 cloves garlic, minced; 1 pinch garlic salt, or to taste; ground black pepper to taste; 1 cup mayonnaise; 0.66666668653488 cup sour cream; 2 tablespoons olive oil, or as needed; 16 (8 inch) flour tortillas, warmed; 6 cups shredded cabbage

Andie's Baja-Style Fish Tacos

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I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.

Recipe by Andie

Updated on January 14, 2022

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Servings:

Yield:

16 tacos

Jump to Nutrition Facts

Ingredients

8 tilapia fillets

Marinade:

¼ cup extra-virgin olive oil
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic paste

Pico de Gallo:

6 large tomatoes, seeded and diced
1 avocado, diced (Optional)
1 red onion, chopped
1 jalapeno pepper, seeded and finely diced, or more to taste
4 sprigs cilantro, finely chopped (Optional)
6 cloves garlic, minced
1 pinch garlic salt, or to taste
ground black pepper to taste

Sauce:

1 cup mayonnaise
⅔ cup sour cream
2 tablespoons olive oil, or as needed
16 (8 inch) flour tortillas, warmed
6 cups shredded cabbage

Directions

Cut each tilapia fillet into 2 strips each.
Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.

Cook's Notes:

Dice the avocado as small as you dice the tomatoes. You can use a bag of coleslaw instead of shredded cabbage, and parsley instead of cilantro, if you like.

Make fish tostadas by grilling a corn tortilla, topping the round with torn/cut/broken fish strips, sprinkling with pico de gallo and cabbage, then drizzling with sauce.

Make coleslaw with any leftover shredded cabbage and sauce! Just add salt, white sugar, vinegar, and ground black pepper to taste.

If you have a gas stove, put each tortilla directly on the metal grate until char marks appear on the tortilla, roughly 30 seconds per side.

Nutrition Facts (per serving)

866	Calories
49g	Fat
72g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 866
% Daily Value *
Total Fat 49g	63%
Saturated Fat 10g	50%
Cholesterol 60mg	20%
Sodium 800mg	35%
Total Carbohydrate 72g	26%
Dietary Fiber 10g	35%
Total Sugars 7g
Protein 36g
Vitamin C 51mg	253%
Calcium 162mg	12%
Iron 5mg	28%
Potassium 1277mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.