Ingredients
Scale
- 1 lb white fish fillets (Cod, Tilapia, or Mahi Mahi)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups shredded green and purple cabbage
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice (plus wedges for serving)
- 1/2 teaspoon garlic powder
- Optional: Sliced jalapeños or avocado
Instructions
- Start by preparing your toppings so they are ready when the fish finishes cooking. In a medium bowl, toss the shredded cabbage with half of the lime juice and a pinch of salt. In a separate small ramekin, whisk together the sour cream, the remaining lime juice, and the garlic powder to create your Baja crema. Pat the fish fillets completely dry with a paper towel. Dry fish ensures a better sear and prevents steaming in the pan.
- Cut the fish into bite-sized chunks or long strips. In a small bowl, mix the chili powder, cumin, smoked paprika, salt, and pepper. Coat the fish pieces evenly with the spice blend. Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, add the fish. Cook for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork. While the fish cooks, quickly char your tortillas over an open flame or in a dry pan for 30 seconds per side.
- Now comes the fun part. Lay out your warm tortillas and place a generous portion of the seasoned fish in the center of each. Top with a handful of the crunchy cabbage slaw. Drizzle the lime crema over the top and garnish with fresh cilantro and sliced jalapeños if you like a little heat. Serve immediately with extra lime wedges on the side for that essential bright citrus finish.
- Cook Time: 20 minutes