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The best Lightened up delicious Baja Fish Tacos, so much flavor in these fish tacos
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5 from 1 vote

Baja Fish Tacos

This lighter version of classic Baja fish tacos skips the battering and deep frying for a delicious spice rub and baking, making them just as delicious with a fraction of the calories. and that avocado cream sauce...yum!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: baja fish tacos, baja fish tacos recipe
Servings: 12 tacos
Calories: 215kcal
Author: Rachael

Ingredients

  • 1 1/2 lbs halibut mahi mahi or firm white fish of choice

Seasoning Mix:

  • ½ tsp Cumin
  • 1 tsp Chili powder
  • ½ tsp Salt
  • 1 tsp Garlic powder
  • ¼ tsp Cayenne
  • ½ tsp Coriander
  • Other:
  • 12 corn tortillas
  • 1 tsp vegetable oil
  • Salt

Avocado Cream Sauce

  • 1/2 cup low fat sour cream
  • 1/2 cup avocado mayonnaise or mayo of choice
  • ½ cup avocado approx 1 large or 2 small avocados
  • 1 Tbs lime juice
  • 2 Tbs cilantro
  • ½ tsp cumin
  • ½ tsp garlic powder

Garnish

  • 1 cup Pico de Gallo
  • 1- 1 ½ cups shredded green and purple cabbage mixed
  • lime juice
  • hot sauce
  • Cilantro

Instructions

  • Preheat oven to 400 degrees
  • Cut fish into 1-2 inch pieces, and place in a single layer on a sheet pan, then set aside
  • In a small bowl, mix together seasonings with a fork until well combined, then sprinkle over the fish.
  • Bake fish for 10-12 minutes until fully cooked.
  • Meanwhile, mix together your Avocado Cream sauce by putting everything in a food processor or blender, and blending until smooth.
  • Place sauce in refrigerator until ready to use.
  • When fish is finished cooking, remove from oven.
  • When ready to serve tacos, pan fry your tortillas by heating 1 tsp of vegetable oil in a skillet over medium heat, lightly salt the oil, then place your tortillas in the oil, and cook for 15-20 seconds per side, so they are starting to brown, but are still pliable, not crispy. Then set on a paper towel lined plate.
  • To assemble tacos:
  • Add fish to tortillas, 1-2 pieces per taco, and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and a generous amount of avocado cream sauce.
  • Garnish with hot sauce if you like a kick, and extra cilantro!

Nutrition

Calories: 215kcal | Carbohydrates: 17g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 355mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 12.9mg | Calcium: 47mg | Iron: 0.8mg