Get the best out of Baja right at home!
While fish tacos might sound like the epitome of California cuisine, they actually originate from the Pacific coast of Mexico, possibly back to the Baja peninsula. Some say Asian immigrants introduced fried fish into the diets of Mexican traders, who then incorporated it into tacos. Regardless of the means, fish tacos go back farther than you’d think.
This fish taco recipe tries to stay true to the original tacos of those Mexican traders! With deliciously flaky fish like tilapia, you get a mild, light flavor. Red cabbage and cilantro leaves bring a bright bite to your fish tacos, along with essential vitamins and antioxidants! For “something creamy,” I’ve gone two-fold with Greek yogurt and avocado, which are perfect pairings for the veggies and herbs!
What’s not to love about fantastically tasty fish tacos?
Are Fish Tacos Healthy?
White fish like tilapia and cod are excellent sources of protein while remaining low-calorie, low in LDL cholesterol, and low in fat. Fish might also help boost your immune system and fight inflammation with vitamin B6 and Omega-3s! If that’s not enough, these tacos are topped with vitamin-rich red cabbage and antioxidant cilantro!
If you want to make the fish tacos suit your specific dietary needs, you’ll only need slight revisions! For instance, swapping the fish for tofu (along with vegan alternatives for yogurt) is the perfect way to make your fish tacos vegan-friendly! If keto’s more your speed, opt for low-carb tortillas!
Corn tortillas vs. flour tortillas
There is sometimes debate over which is the superior tortilla, corn or flour. Some argue that corn tortillas are more authentic, while others insist upon the structural integrity of a flour tortilla. Here’s the breakdown to help you decide what’s best for your fish tacos!
Corn Tortillas
Corn tortillas offer a distinct taste that may fit better into the flavor profiles of most dishes from Mexico and the Southwestern region of the United States. However, they’re almost always smaller than flour tortillas and often lack the structural integrity to hold a lot.
Flour Tortillas
Compared to their corn counterparts, flour tortillas are relatively new. Their mild flavor makes them suitable for various types of fusion cuisine. Also, their generally larger size means they’re perfect for burritos and other wrapped dishes. Unfortunately, this comes at the expense of some nutritional value, as the refining process removes much of the grain’s natural nutrients.
INGREDIENTS
- 1 pound white fish fillets (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 avocado, sliced
- Lime wedges for serving
INSTRUCTIONS
Season
Prepare and season fish.
Bake
Cook fish until flaky.
Assemble
Warm tortillas, make slaw, and build tacos.
Devour!
FAQs & Tips
Fish tacos are best served right away. However, you could refrigerate the individual ingredients separately in sealed containers or saran wrap until it’s time to eat (tortillas are best kept at room temp). Bake your fish until warm throughout and assemble your tacos anew when you want that fresh taste of Baja!
Perhaps the best part of fish taco recipes is the flexibility! Just about any fish works for our fish tacos, though the flavor and textural differences will depend on your choice.
If you want extra spice, drizzle sriracha on your finished taco!
Serving Suggestions
Fish tacos make the perfect lunch or dinner, especially when paired with appetizers and sides from other Mexican-inspired recipes! My favorite accompaniments for fresh fish tacos have got to be an appetizer of Mexican carrot fritters, a side of Mexican rice (or a cauliflower variant!), and deliciously fried corn!
Ingredients
- 1 pound white fish fillets such as cod or tilapia
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 avocado sliced
- Lime wedges for serving
Instructions
- Preheat oven to 375°F. In a small bowl, mix together chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub the spice mixture over the fish fillets.
- Place seasoned fish on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 10-12 minutes or until fish flakes easily with a fork.
- While fish is baking, warm tortillas in the oven or on a skillet. In a bowl, mix red cabbage with cilantro, Greek yogurt, lime juice, and honey to create a slaw.
- Once fish is cooked, break into chunks. Assemble tacos by placing fish on tortillas, topping with slaw, avocado slices, and a squeeze of lime juice.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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