Baja-Style Fish Tacos
Flaky spiced fish nestled in warm tortillas with crunchy slaw and a bright, tangy lime crema.
Sodium note
Fish is seasoned with a salt-free spice rub, and the crema uses plain unsalted yogurt.
Ingredients
- 1 1/4 lbs white fish fillets (cod or mahi mahi), unsalted
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (salt-free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 1/2 cup plain unsalted yogurt
- 2 tablespoons fresh lime juice, divided
- 8 small corn tortillas, warmed
- 1 avocado, sliced
Method
- 1
Pat fish dry and season both sides with cumin, chili powder, garlic powder, and smoked paprika.
- 2
Toss cabbage with cilantro and 1 tablespoon lime juice; set aside as slaw.
- 3
Whisk yogurt with remaining 1 tablespoon lime juice to make the crema.
- 4
Heat olive oil in a large skillet over medium-high heat and cook fish 3-4 minutes per side until golden and flaky.
- 5
Break fish into large chunks and divide among warm tortillas.
- 6
Top with slaw, avocado slices, and a drizzle of lime crema before serving.
Nutrition (estimated, per serving)
- Calories
- 340
- Protein
- 27g
- Carbs
- 29g
- Fat
- 14g
- Sodium
- 85 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use shrimp in place of white fish for a quicker cook time.
- Swap yogurt crema for mashed avocado mixed with lime juice.
- Use red cabbage for a more colorful slaw.
Tips
- Cod, mahi mahi, or halibut all work well and hold together nicely when broken into chunks.
- Let the slaw sit for 10 minutes with the lime juice to soften slightly and boost flavor.
- Warm tortillas directly over a gas flame for a few seconds for extra flavor and pliability.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
