Easy Baja Fish Tacos topped with creamy cilantro lime slaw — unbelievably quick and simple to make! Amazing for Cinco de Mayo and all summer long!
So let’s just pretend I didn’t skip out on posting for the last three thousand years and instead simply focus on these pretty tacos today.
I mean, the green and the purple together do look fantastic, right?
See, we’re totally on the same wavelength.
I mean, I will tell you more sometime soon. Just not today.
Now, let’s get to Baja Fish Tacos business!
Quite frankly, I’ve never been a big taco person in the past. More of a fajita gal.
My troubles? That hard shell. How am I supposed to stuff my face will all the goodies when there’s a prison of giant tortilla chips around them? No no no.
And then I found out about soft taco shells and everything changed.
Now you might think this is a complicated recipe. Breaded fish and a sauce and a slaw? All for a few Baja Fish Tacos? I’ll let you in on a little secret:
The sauce is totally also the dressing for the slaw. And it takes 30 seconds to mix together. And while the slaw is softening in the dressing, you’ll have the fish in the frying pan in no time. Heat the taco shells, arrange everything on the dinner table and let the family admire your hard work.
They can assemble their own dinner, right?! 😉
Baja Fish Tacos with Creamy Cilantro Lime Slaw Recipe
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For the Sauce and Slaw
- 2 containers Greek yogurt 5.3 oz (300g), I used full fat
- Juice of 1 lime
- Medium to large handful of cilantro chopped (this depends on how intense you want your cilantro to be)
- Salt and pepper to taste (usually I need to add a little bit of extra salt to the slaw)
- 8 oz tri-color coleslaw mix about half of a large bag, (225g)
- 2-3 tablespoons milk
For the Fish
- 1/2 cup breadcrumbs 45g
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground cumin
- Pepper & ground chili to your liking I used a small pinch of each and my toddler was fine with it
- 1 large egg beaten
- 14 oz cod loin cut into chunks, (400g)
- Oil to cook the fish
- 8-10 soft taco shells warmed to serve
- Lime wedges and extra cilantro
Make the Slaw and Sauce:
- In a large bowl, mix the yogurt, lime juice, chopped cilantro, salt and pepper until creamy. Remove about 1/3 of the mixture and set it aside in a smaller bowl (this is for the sauce). Add the coleslaw mix to the remaining 2/3 of yogurt sauce and mix it very well. Cover and refrigerate.
- Mix the yogurt from the smaller bowl with 2-3 tablespoons of milk, until the sauce is pourable but not runny. Cover and refrigerate as well. Check for seasoning again just before serving.
Make the Fish:
- Combine the breadcrumbs, cornstarch and seasonings in a shallow dish. To a separate bowl, add the beaten egg.
- Thinly coat the bottom of a large skillet with oil and heat over medium heat. Dip the fish pieces FIRST into the egg and SECONDLY into the seasoned breadcrumbs.
- Cook the fish in the hot oil until it's tender on the inside (it should be white, not opaque anymore) and golden-crispy on the outside, carefully flipping the fish pieces multiple times. This will take about 5-10 minutes.
- Serve the fish immediately with the slaw, sauce and warmed taco shells. Pass extra lime wedges and cilantro.
Nutrition (this is an estimate)
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