Ingredients
Scale
- 1 lb white fish fillets (Cod, Tilapia, or Mahi Mahi)
- 8 small corn or flour tortillas
- 2 cups shredded red and green cabbage
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice (plus wedges for serving)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil or avocado oil
Instructions
- Start by whisking together the sour cream, lime juice, and a pinch of salt in a small bowl to create your Baja crema. Set this aside in the refrigerator to let the flavors marry. In a separate large bowl, toss the shredded cabbage with fresh cilantro and a splash of lime juice to make your quick slaw. Pat your fish fillets completely dry with a paper towel; this ensures a perfect sear rather than steaming the fish.
- Mix the smoked paprika, garlic powder, cumin, salt, and pepper in a small dish. Rub the spice blend generously over both sides of the fish fillets. Heat the oil in a large non-stick skillet over medium-high heat. Once the pan is shimmering, add the fish. Cook for 3 to 4 minutes per side until the edges are crispy and the fish flakes easily with a fork. Remove the fish from the pan and gently break it into large, bite-sized chunks.
- Briefly char your tortillas directly over a low gas flame or in a dry skillet for 30 seconds per side until they are soft and warm. Place a generous portion of the seasoned fish in the center of each tortilla. Top with the crunchy cabbage slaw and drizzle the prepared Baja crema over the top. Serve immediately with extra lime wedges and your favorite hot sauce for that viral-worthy finish.
- Cook Time: 20 minutes