I have been wanting to try another fish taco recipe ever since I made these sliders. I really thought the spices would work well with a mild flavored fish and warm flour tortillas. I finally got the chance to try my idea out after The Husband went on a guys weekend fishing trip to a nearby lake and came home with a cooler full of bass, bream, and catfish.
Little Tot liked all the bright colors in the slaw. I generally only photograph my food while he’s taking a nap. But this particular day it just didn’t work out and I had to try and snap a few pics with him in the room. Of course, he was curious and wanted to watch. When he saw the plated taco, he immediately pointed to it and exclaimed, “It’s a birthday cake!” He was given strict instructions from Mommy not to touch, which he heeded for the most part. Except for this one time.
I used bream for these tacos because it is fish that doesn’t have its own distinct flavor and bream are usually a small fish that doesn’t afford a big filet like a catfish. You could also tilapia or cod.
My hunch on these was right. The fish was tasty just by itself. But when paired with the spicy slaw and the cool and tangy sauce, it was a perfect match.
Baja Fish Tacos
For the sauce:
- ¼ cup reduced-fat sour cream
- ½ teaspoon grated lime peel
- ¼ teaspoon lime juice
For the slaw:
- 1 cup broccoli coleslaw mix
- 2 tablespoons finely chopped sweet red pepper
- 2 tablespoons finely chopped sweet onion
- 2 tablespoons minced fresh cilantro
- 2 teaspoons finely chopped seeded jalapeno pepper
- 2 teaspoons lime juice
- 1 teaspoon sugar
For the tacos:
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon coarsely ground pepper
- 4 mild white fish filets 4 ounces each, such as tilapia, cod, cut into bit-sized pieces
- 1 tablespoon vegetable oil
- 6-8 flour tortillas
Whisk together sauce ingredients in a medium bowl. Keep refrigerated until ready to serve.
Combine slaw ingredients in a separate medium bowl. Toss until ingredients are well combined and sugar is dissolved. Keep refrigerated until ready to serve.
In a large resealable plastic bag, combine the cumin, chili powder, salt, and black pepper. Add the fish filets. Seal the bag and toss until fish is coated with the spice mixture.
Heat oil in a large skillet over medium-high heat. Add the fish, working in batches if needed. Cook until fish is browned and flakes easily with a fork, flipping carefully halfway through cooking, about 3 minutes per side. Set aside.
To assemble, place a layer of fish along the center of the tortilla. Top with a layer of slaw, then drizzle with sauce.