Ingredients
Scale
- 1 lb White fish fillets (Cod, Tilapia, or Mahi-Mahi), cut into bite-sized chunks
- 1/2 lb Large shrimp, peeled and deveined
- 8 Small corn or flour tortillas
- 2 cups Shredded cabbage or coleslaw mix
- 1/4 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
- 2 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- Salt and pepper to taste
- Baja Sauce: 1/2 cup Greek yogurt or sour cream mixed with 1 tbsp lime juice and 1 tsp hot sauce
Instructions
- Start by patting the fish and shrimp dry with paper towels to ensure a good sear. In a small bowl, whisk together the chili powder, smoked paprika, garlic powder, salt, and pepper. Toss the fish and shrimp in the spice blend until evenly coated. In a separate bowl, mix your shredded cabbage with a splash of lime juice and a pinch of salt to create a quick, crunchy slaw. Stir your Baja sauce ingredients together and set aside.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned fish and shrimp in a single layer. Cook for about 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork, and the shrimp is pink and curled. Do not overcrowd the pan; if necessary, cook in two batches to maintain a high heat. While the seafood cooks, quickly char your tortillas over an open gas flame or in a separate dry skillet for 30 seconds per side.
- To assemble, place two tortillas on each plate. Lay a generous portion of the cooked fish and shrimp in the center of each tortilla. Top with a handful of the lime-seasoned cabbage and a sprinkle of fresh cilantro. Drizzle the creamy Baja sauce over the top and serve immediately with extra lime wedges on the side. The contrast of the warm seafood and the cool, crunchy toppings makes these tacos truly irresistible.
- Cook Time: 20 minutes