Healthy Baja Fish Tacos
Dive into a taste of coastal perfection with these Healthy Baja Fish Tacos, a vibrant and refreshing twist on a classic favorite! Made with tender, oven-baked cod fillets seasoned with bold spices like paprika, cumin, and garlic powder, this recipe eliminates frying for a lighter, health-conscious option. Crisp red cabbage, grated carrots, and fresh cilantro are tossed in a tangy lime-honey dressing to create a crunchy slaw that perfectly complements the flaky fish. A dollop of creamy, zesty lime yogurt crema takes these tacos to the next level, while warm corn tortillas provide the perfect handheld vessel. Ready in just 30 minutes, this quick and nourishing meal is perfect for busy weeknights or a laid-back taco night. Customize each taco with sliced avocado for extra creaminess, and serve with a splash of hot sauce or lime for an extra burst of flavor.
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Recipe Information
Ingredients
- 1 lb cod fillets (or any mild white fish like halibut or tilapia)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 0.5 tsp salt
- 0.5 tsp pepper
- 8 count corn tortillas
- 2 cups red cabbage (shredded)
- 1 medium carrot (grated)
- 0.25 cup fresh cilantro (chopped)
- 2 medium lime (juiced)
- 0.5 cup Greek yogurt
- 1 tsp hot sauce (optional)
- 1 tsp honey
- 1 large avocado (sliced, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the cod fillets dry with a paper towel. Brush both sides with olive oil and season with garlic powder, paprika, cumin, salt, and pepper.
Place the seasoned fish on the prepared baking sheet and bake in the oven for about 8-10 minutes, or until the fish flakes easily with a fork.
While the fish is baking, prepare the slaw. In a large bowl, combine the shredded red cabbage, grated carrot, and chopped cilantro.
In a separate small bowl, whisk together the juice of one lime, honey, and a pinch of salt. Pour this dressing over the slaw and toss until evenly coated.
Prepare the lime crema by mixing Greek yogurt, the juice of the remaining lime, and optional hot sauce in a small bowl. Stir until smooth and creamy.
Once the fish is cooked, remove it from the oven and gently flake it into bite-sized pieces using a fork.
To assemble the tacos, warm the corn tortillas in a dry skillet or microwave. Layer each tortilla with a portion of slaw, flaked fish, a drizzle of lime crema, and optional avocado slices.
Serve immediately with additional lime wedges and hot sauce on the side, if desired. Enjoy your healthy Baja fish tacos!
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 232.3 g | 84% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 24.2 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 572 mg | 44% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4698 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
