Description
Recreate the joy of beachside dining with these flavorful Baja Fish Tacos, featuring flaky white fish and fresh toppings.
Ingredients
- White fish fillets (such as tilapia or cod)
- Shredded cabbage
- Avocado (for crema)
- Fresh cilantro
- Lime juice
- Sour cream or Greek yogurt
- Pico de Gallo (diced tomatoes, onion, cilantro, lime juice)
- Corn tortillas
- Salt
- Pepper
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Season the fish fillets with salt, pepper, and a drizzle of olive oil.
- Place the fish on a baking sheet and bake for 10-12 minutes until flaky.
- Prepare the avocado crema by blending avocado, sour cream or Greek yogurt, lime juice, and cilantro until smooth.
- For the Pico de Gallo, combine diced tomatoes, onion, cilantro, and lime juice in a bowl.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing fish on tortillas, topping with shredded cabbage, avocado crema, and Pico de Gallo.
- Serve immediately and enjoy your Baja Fish Tacos!
Notes
Let the fish rest for a few minutes after baking for a tender bite. Consider marinating for extra flavor.
