Baja Fish Tacos, Southern Slaw and Aji Guacamole
These crazy delicious Baja Fish Tacos are made with white fish coated in blackening spice rub then pan-seared till tender. They're served with a crunchy and easy to make coleslaw and aji guacamole, my all-time favorite taco sauce. They're a healthy dinner recipe that is gluten-free if served with lettuce wraps rather than tortillas. Dig in!
We've been making these delish Baja fish tacos for years now. Over the years I've changed the recipe slightly as I wanted to make it healthier, for all of us.
The original recipe called for breading the fish in flour, so I got rid of that. Honestly, why do we even do that? The simple spice rub I used is SO MUCH BETTER than seasoned flour. #OldHabitsDieHard.
After the fish is seasoned, it gets a quick pan-sear so there is a lightly crisped crust and it stays super tender. The blackened fish is piled in your choice of tortillas or lettuce wraps (my choice!) with a bunch of crunchy slaw and then drizzled (or drowned) in a creamy avocado sauce.
If you haven't tried our avocado sauce yet, please promise me you will. Nothing in this world goes better with Baja fish tacos.
Say the word Mexico and the first three things that pop into my head are sunshine, margaritas, and tacos. By the time you are reading this, I'll be sitting on the beach in the sunshine with a margarita in hand and will be thinking about getting off my beach towel and making my way over to the taco stand with the longest line. Long lines = great food, or so my reasoning goes.
I'm counting down the days till I can get my hands on an authentic Mexican taco. Till then I'll be eating this very delicious but very gringo version of a Baja fish taco.
The Best Baja Fish Tacos
Crispy fried white fish sit on top of crunchy and slightly sweet slaw and the whole thing with smothered in spicy, cilantro-heavy guacamole. A little dollop of sour cream will help put out the flames in your mouth, if you have a thing against flames in your mouth.
Healthy fish tacos
Taco recipes are my all-time favorite, which you might have noticed given there's about a hundred of them on the blog. Baja fish tacos hold an extra special place in my heart since they are all things healthy but still bursting with flavor.
Baja fish tacos are super healthy and easy to make as a weeknight meal. They're also my favorite tacos to make for a taco party. Hello Taco Tuesday! Or is it Sunday Night Taco Night? I vote for tacos every night!
These healthy fish tacos are one of my favorites. They sit on a bed of crunchy southwest slaw and are covered in super flavourful avocado sauce. Yum!
The blackened fish
- 1 1/2 lbs white fish (I like basa)
- Oil, for drizzling
- 1/2 teaspoons each: smoked paprika, regular paprika, and chili powder
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 2 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 carrot, grated
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- A pinch of salt and pepper
- Creamy avocado sauce
- Tortillas or lettuce wraps
- Dry the fish well and place it on a flat surface. (A baking dish works well.) Drizzle the fish with oil.
- In a small bowl, mix the smoked and regular paprika, chili powder, cumin, and sea salt. Sprinkle over the fish.
- In a large bowl, add the green and purple cabbage, carrot, red onion, and cilantro. Add the vinegar, olive oil, salt, and pepper and toss to coat.
- Make the avocado sauce by blending the ingredients in your blender or food processor.
- Heat a large, non-stick frying pan over medium-high heat. Oil the pan then add the fish. Cook for 4-5 minutes per side, or until the fish starts to look crispy and flakes easily with a fork.
- If you're using tortillas, warm them quickly in an oiled pan.
- Serve the Baja fish tacos either on tortillas or lettuce wraps topped with the southern slaw, the blackened fish, and a good slather of aji guacamole.