Get the best out of Baja right at home!
While fish tacos might sound like the epitome of California cuisine, they’re actually believed to have originated from the Pacific coast of Mexico, possibly back to the Baja peninsula. There, some say that fishermen developed the dish when looking for a fast, easy, and tasty way to enjoy their day’s catch for lunch. They’d quickly grill or fry their fresh fish, then stuff it into a tortilla—hence, the fish taco was born.
This recipe is an homage to those original tacos created by Mexican fishermen! With deliciously flaky white fish—I recommend cod or tilapia, both readily available—you get a mild, light flavor that pairs well with a wide assortment of toppings. Red cabbage and cilantro leaves are some of my favorite additions because they bring a bright, refreshing bite to your fish tacos, along with essential vitamins and antioxidants. For “something creamy,” I’ve gone two-fold with Greek yogurt and avocado, which are perfect pairings for the veggies and herbs.
Perhaps the best part? Time was of the essence for busy fishermen working hard on the shore, so fish tacos come together in less than half an hour. This makes it a perfect weeknight meal when you’re looking to get dinner on the table in a snap.
Are These Fish Tacos Healthy?
Yes, they’re pretty healthy! White fish like tilapia and cod are excellent sources of protein while remaining low in calories, low in cholesterol, and low in fat. Both types of fish are also fairly low in mercury. If that’s not enough, these tacos are topped with vitamin-rich red cabbage, avocado, and cilantro!
If you want to make the fish tacos suit your specific dietary needs, you’ll only need some slight revisions. For instance, swapping the fish for tofu (along with plant-based alternatives for yogurt and honey) is the perfect way to make your tacos vegan-friendly. If keto’s more your speed, opt for low-carb tortillas or even lettuce cups, which are both available in most major grocery stores.
Corn Tortillas Vs. Flour Tortillas
There is sometimes debate over which is the superior tortilla: corn or flour. Some argue that corn tortillas are more authentic, while others insist upon the structural integrity of a flour tortilla. Here’s the breakdown to help you decide what’s best for your fish tacos.
Corn Tortillas
Corn tortillas offer a distinct taste that may fit better into the flavor profiles of most dishes from Mexico and the southwestern region of the United States. However, they’re almost always smaller than flour tortillas and often lack the structural integrity to hold a lot.
Flour Tortillas
Compared to their corn counterparts, flour tortillas are relatively new. Their mild flavor makes them suitable for various types of fusion cuisine. Also, their generally larger size means they’re perfect for burritos and other wrapped dishes. Unfortunately, this comes at the expense of some nutritional value, as the refining process removes much of the grain’s natural nutrients.
How Do I Store Leftovers?
Fish tacos are best served right away. However, you could refrigerate the individual fish and veggie ingredients separately in sealed containers or plastic wrap for 3-4 days.
Serving Suggestions
Fish tacos make the perfect lunch or dinner, especially when paired with appetizers and sides from other Mexican-inspired recipes. My favorite accompaniments for fresh fish tacos have got to be an appetizer of Mexican Carrot Fritters With Bacon And Egg, a side of Mexican Rice (or a Mexican Cauliflower Rice variant), and delicious Fried Corn!
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 pound white fish fillets such as cod or tilapia
- 1 tablespoon olive oil
- 8 small corn tortillas
- 2 cups red cabbage shredded
- 1/4 cup fresh cilantro chopped
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 avocado sliced
- Lime wedges for serving
Instructions
- Preheat oven to 375 degrees Fahrenheit. In a small bowl, mix together chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub the spice mixture over the fish fillets.
- Place seasoned fish on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 10-12 minutes, or until fish flakes easily with a fork.
- While fish is baking, warm tortillas in the oven or on a skillet. In a bowl, mix red cabbage with cilantro, Greek yogurt, lime juice, and honey to create a slaw.
- Once fish is cooked, break it into chunks. Assemble tacos by placing fish on tortillas, topping with slaw, avocado slices, and a squeeze of lime juice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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