Baja Fish Taco

Fish tacos are one of my favorite meals. Check out this recipe made with ingredients that are delicious and nutritious! It uses cilantro that adds a great flavor. The avocado gives it a creamy texture and makes it a little heart healthier. And the cabbage adds a bit of a crunch as well as fiber and Vitamin C.

CC image courtesy of Stacy Spensley on Flickr 

Baja Fish Taco
• Light Cooking spray
• 3/4 pound firm white fish fillets such as Tilapia
• 2 teaspoons low-sodium fajita seasoning
• 2 cups pre-sliced green cabbage (about 6 ounces)
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt (optional)
• 3 tablespoons chopped fresh cilantro
• 8 (6-inch) corn tortillas
• 2 1/2 tablespoons reduced-fat sour cream, divided (optional)
• 1/2 avocado, pitted and diced
• 1 jar of low-sodium salsa
• Lime wedges
1. Lightly spray grill rack (or a fry pan) with nonstick light cooking spray, and preheat grill or heat pan on medium high heat.
2. Sprinkle both sides of fish with low-sodium fajita seasoning, gently pressing into flesh. Grill or fry fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.
4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm.
5. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of light sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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