Description
Delicious Baja Fish Tacos with flaky fish, creamy avocado sauce, and zesty Pico de Gallo, perfect for any occasion.
Ingredients
Scale
- 1 lb white fish (such as cod or tilapia)
- 2 cups cabbage (shredded)
- 1 ripe avocado
- ½ cup sour cream
- 2 tbsp lime juice (freshly squeezed)
- 1 cup Pico de Gallo
- 8 corn tortillas
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Prepare the white fish by seasoning it generously with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat. Once it’s shimmering, gently place the fish in the skillet. Cook for about 4–5 minutes on each side, or until it’s beautifully golden and flakes apart easily with a fork.
- Create the creamy avocado sauce by mashing the ripe avocado until creamy and mixing in the sour cream and lime juice until smooth.
- Warm the corn tortillas in a separate skillet over medium heat until soft and pliable.
- Assemble your tacos by placing a piece of flaky fish on each warm tortilla, followed by crunchy cabbage, drizzling with avocado sauce, and topping with a spoonful of Pico de Gallo. Serve immediately.
Notes
You can customize these tacos with different toppings or ingredients as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 40mg