Ingredients
Scale
- 1 lb white fish fillets (tilapia, cod, or mahi-mahi), finely chopped or flaked
- 8 small corn or flour tortillas
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 cups shredded green cabbage
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Fresh cilantro and lime wedges for garnish
Instructions
- Start by drying your fish fillets thoroughly with paper towels. Finely chop the fish into very small pieces—almost like a coarse grind—so it spreads easily. In a small bowl, mix the fish with the smoked paprika, garlic powder, cumin, salt, and pepper. In a separate bowl, whisk together the sour cream, lime juice, and hot sauce to create your Baja crema. Shred your cabbage and set it aside so everything is ready for the high-heat cooking phase.
- Heat a large non-stick skillet or griddle over medium-high heat with a drizzle of olive oil. Take a small handful of the seasoned fish and place it directly onto the skillet in a circle roughly the size of your tortilla. Immediately place a tortilla on top of the fish. Use a heavy spatula or a grill press to “smash” the tortilla down firmly. Cook for 3-4 minutes until the fish is golden and crispy and fused to the tortilla. Carefully flip the whole taco and toast the other side of the tortilla for 1 minute.
- Remove the tacos from the heat and place them fish-side up on a serving platter. Immediately top with a generous handful of shredded cabbage. Drizzle the prepared Baja crema over the top and garnish with fresh cilantro. Serve hot with extra lime wedges on the side for squeezing.
- Cook Time: 20 minutes