Ingredients
Units
Scale
Fish
- 2 lbs. cod fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon ground black pepper
- 16 corn tortillas
- 2 medium ripe avocados, pitted and peeled
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 teaspoon dill weed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley flakes
- Dash cayenne pepper
- Salt to taste
- 1 medium tomato, seeded and chopped
- 1 small red onion, finely chopped
- 4 1/2 teaspoons chopped seeded jalapeño pepper
- 1 tablespoon minced fresh cilantro
- 1 1/2 teaspoons lime juice
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 2 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 2 tablespoons lime juice
- 2 teaspoons apple cider vinegar
- 1/4 cup chopped fresh cilantro
- 1 teaspoon honey
- Salt & pepper to taste
- Lime wedges
Instructions
Cilantro Lime Cabbage Slaw
- In a large bowl, combine green cabbage, purple cabbage, lime juice, apple cider vinegar, cilantro, honey, salt, and pepper. Gently toss to coat.
- Cover and refrigerate until ready to serve – the vinegar will soften the cabbage beautifully as it chills.
Avocado Sour Cream Sauce
- Add avocados, sour cream, mayonnaise, lime juice, garlic, dill weed, cumin, oregano, parsley, cayenne, and a pinch of salt to a blender or the bowl of a stand mixer fitted with the whisk attachment. You can also use a blender or electric hand mixer.
- Blend or mix on medium-high until completely smooth and creamy. Taste and adjust salt as needed.
- Cover and refrigerate until ready to serve.
Pico de Gallo
- In a small bowl, combine tomato, red onion, jalapeño, cilantro, lime juice, garlic, and salt.
- Stir to combine. Cover and refrigerate until ready to serve.
Baja Fish Tacos
- In a small bowl, combine garlic powder, smoked paprika, cumin, salt, ancho chili powder, and black pepper. Stir to blend.
- Pat cod fillets dry with a paper towel, then season both sides generously with the spice blend and gently rub it in.
- Heat a large non-stick skillet over medium-high heat. Once hot, add olive oil and immediately add the seasoned cod.
- Sear each side for 2–3 minutes until the fish is opaque white in the center, gently flakes apart, and reaches an internal temperature of 145°F.
- Remove cod from the pan and set on a plate to rest for 2 minutes. Flake into large chunks.
Warm the Tortillas
- Heat a dry cast iron skillet or non-stick pan over medium-high heat. Place one or two corn tortillas directly on the dry surface and cook for 30 to 45 seconds per side, until the tortilla is warm, pliable, and showing a few light golden brown spots.
- Keep the finished tortillas wrapped in a clean kitchen towel until you are ready to assemble.
Assemble the Tacos
- On one warm corn tortilla, spread 2 tablespoons of avocado sour cream sauce.
- Add ⅓ cup of cabbage slaw, then top with approximately 2 oz. of flaked cod.
- Finish with pico de gallo if desired and a fresh squeeze of lime.
- Repeat for remaining tacos.