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+ servings

Baja Fish Tacos with Chili Lime Crema

Pan-fried fish topped with cheese, avocado, grilled corn, cabbage slaw and cool chili cream
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican, Tex Mex
Servings 6

Ingredients
  

Tacos

  • 2 lbs. tilapia fillets cut into cubes
  • 12 corn tortillas
  • 1/2 cup vegetable oil
  • 1 cup flour or cornstarch
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 12 oz. sharp cheddar cheese shredded
  • 2 ripe avocados
  • 4 ears of corn

Chili Crema

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tsp. chili powder
  • juice of 1 lime

Cabbage Slaw

  • 1/2 head green cabbage 4-5 cups
  • 1/4 cup olive oil
  • 1/4 cup cilantro chopped
  • juice of 2 limes
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. onion powder
  • 1/8 tsp. pepper

Instructions
 

  • Preheat grill to 375 degrees. Grill corn until it starts to brown and char. Remove corn from grill. (Alternately, you can put corn into a pot of water, cover the pot, bring to a boil and then turn off the heat. Corn can remain in the pot of boiled water until ready to serve). Cut kernels off the ears of corn.
  • Peel skin off avocados and remove pits. Place into a small bowl and smash with a fork. Season with salt and pepper.
  • Make the crema: Whisk sour cream, mayo, chili pepper and lime juice together in a small bowl and set aside.
  • Make the slaw: Shred the cabbage. In a bowl, whisk all of the ingredients together. Fold in the slaw until coated. Refrigerate until ready to serve.
  • Heat vegetable oil in a large frying pan over medium heat. Combine flour, salt and pepper and whisk together. Toss cubed fish into the flour mixture. Remove fish from flour mixture with a slotted spoon to shake off any excess flour and place into the pan in an even layer.
  • Allow fish to cook 4-5 minutes until browned, then flip. Continue to brown and flip until fish is well-browned on all sides and a crust begins to form. (Feel free to add more oil during cooking if needed.) Sprinkle cheese evenly over the fish and cover the pan. Remove from heat.
  • Warm the tortillas in the microwave for 20-30 seconds. Keep covered with a dish towel until ready to serve.
  • Lay warm tortillas on a flat surface. Smear a dollop of avocado down the center of each tortilla. Lay pan-fried fish on top of the avocado, down the center. Garnish with slaw, corn and a drizzle of chili crema.
Keyword dinner, pescatarian
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