Whole30 Baja Fish Tacos
Dive into a flavor-packed journey with these Whole30 Baja Fish Tacos—an irresistible, healthy twist on a classic! Tender, perfectly seasoned cod fillets are marinated in a zesty blend of lime juice, chili powder, and garlic, then seared to golden perfection in coconut oil. Served on crisp romaine lettuce leaves, these tacos are topped with a vibrant, tangy slaw made from shredded red cabbage, julienned carrots, and fresh cilantro, all lightly dressed in white wine vinegar. The star of the show? A creamy, spicy avocado crema infused with garlic and jalapeño for the perfect finishing touch. Quick to prepare in just 30 minutes, this recipe is Whole30-compliant, gluten-free, and utterly satisfying—ideal for a fresh, guilt-free dinner that's bursting with bold Baja flavors.
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Recipe Information
Ingredients
- 1 pound Cod fillets
- 2 tablespoons Lime, juiced
- 2 teaspoons Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Coconut oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 8 pieces Romaine lettuce leaves
- 1 cup Red cabbage, shredded
- 1 large Carrot, julienned
- 0.25 cup Cilantro, chopped
- 2 tablespoons White wine vinegar
- 1 large Avocado
- 2 tablespoons Fresh lime juice
- 1 small Garlic clove, minced
- 0.5 piece Jalapeño, chopped and deseeded
Instructions
Marinate the cod fillets by combining them with lime juice, chili powder, garlic powder, onion powder, salt, and pepper in a bowl. Coat well and set aside for 10 minutes.
Prepare the slaw by mixing shredded red cabbage, julienned carrot, and chopped cilantro in a large bowl. Add white wine vinegar and toss to combine. Set aside.
For the avocado crema, blend the avocado, lime juice, minced garlic, and chopped jalapeño in a food processor until smooth. Season with salt and set aside.
Heat coconut oil in a large skillet over medium-high heat. Add the marinated cod fillets and sear for about 3-4 minutes on each side, or until cooked through and nicely browned.
Break the cooked cod into bite-sized pieces.
Assemble the tacos by placing a portion of cooked fish onto each romaine lettuce leaf. Top with slaw and a dollop of avocado crema.
Serve the Whole30 Baja Fish Tacos immediately, garnished with extra cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 9.8 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 241 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3757 mg | 80% | |
*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.
