Fish Tacos with Corn Salsa, Cabbage Greek Yogurt Cilantro-Lime Slaw, and Cilantro.
I love tacos. I used to want to eat tacos all the time when I was younger. Nothing fancy just ground beef with some taco seasoning and some fresh toppings. Since then I have been trying all different types of tacos – but truly found love with fish tacos.
These Baja Fish Tacos are so easy to make and make a great Spring/Summer meal. They are light and are packed with flavor and protein. The lime juice adds a fresh bright flavor to these tacos. I also use red cabbage which gives great color, helps detoxify the body, helps keep blood pressure from getting high, and is also a brain food. In the cabbage slaw I used greek yogurt instead of mayonnaise to help keep this recipe light- plus I don’t really care for mayo. I also love to use red cabbage in my salads because this recipe does not use the whole head of cabbage – so you will have leftovers.
I lightly fry the cod fish fillets to provide a light crispy exterior and perfectly tender inside. You do have to be careful though because cod is very delicate and the filets were starting to fall apart if you touch them too much while they are cooking. Handle with care!
Another reason I am obsessed with these Baja Fish Tacos is the fact that this is my first time making homemade tortilla chips with corn tortillas. It’s so easy and they are so fresh, perfect to scoop up the fish and corn that falls out of your tortilla at the end! All you have to do is stack and cut the soft corn tortillas into wedges, toss with a light coating of vegetable oil and spices, and bake at 350 degrees for 15-20 minutes rotating trays half way through – or until crispy. Make sure each chip lays flat on the tray or they won’t be crispy.
Here’s what you will need:
For the Taco:
1 pound of cod fillets cut into cut into 2-by-1/2 inch pieces (or preferred white fish)
1 cup all purpose flour
a little paprika, chili powder, and cumin (just a pinch of each)
1 teaspoon salt
1/2 teaspoon pepper
1 package of corn tortillas
1 can of corn – rinsed and drained (fresh is best when it is in season)
1 green bell pepper chopped to the same size as the corn
1 tablespoon chopped cilantro
juice of half a lime
1 teaspoon vegetable oil
dash of chili powder
For the Cabbage Slaw:
4 cups of shredded red cabbage (about 1/2 head)
1/2 cup of chopped fresh cilantro
juice of 1 lime & zest
1 teaspoon vegetable oil
about 3/4 cup of low-fat plain greek yogurt
1 tsp agave nectar
What to do:
1. Make the Cilantro-Lime Cabbage Slaw by whisking together greek yogurt, lime juice, cilantro, vegetable oil, agave, salt and pepper. Then mix in the shredded cabbage. Let sit while you prepare the tacos.
3. Prepare the fish filets: Cut the fish into taco size pieces and put aside. Make the seasoned flour dredge by combining 1 cup all purpose flour, a little paprika, chili powder, and cumin (just a pinch of each), 1 teaspoon salt, and 1/2 teaspoon pepper. As you are making the dredge heat a large skillet up with a little bit of vegetable oil (enough to coat the bottom)- you do not need to completely submerge the fish.
4. Once the oil is very hot take a few fish fillets and dredge in flour mixture evenly covering the fish and carefully place in the skillet. Fry in batches about 2 minutes on each side (maybe less if your fish is thin – or until golden brown). Remove from oil and place on a paper towel. Season with salt and continue until finished.
5. Warm the tortillas up in a 275 degree oven until warm and slightly crisp as the fish is cooking. Now it’s time to assemble your taco!
6. Take 2 taco shells and place a little cabbage slaw on the bottom, then place a piece of fish, the corn topping, a little more slaw, cilantro leaves, and a squeeze of fresh lime juice.
Happy Taco Tuesday! Enjoy this delicious recipe!