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Baja Fish Tacos

Crispy grilled fish served in warm corn tortillas with shredded cabbage, diced tomatoes, cilantro, sour cream, and lime wedges for a bright, coastal-inspired meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound white fish fillets cod or tilapia
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 8 corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream or yogurt
  • 1 lime cut into wedges

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Spatula
  • Tongs
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Rinse the fish fillets under cold water and pat dry with paper towels.
  2. In a mixing bowl, combine chili powder, ground cumin, garlic powder, and salt.
  3. Drizzle olive oil over the fish fillets and rub the spice mixture evenly on both sides.
  4. Preheat the grill or grill pan to medium-high heat, about 400°F (200°C).
  5. Grill the fish fillets for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork.
  6. Wrap the corn tortillas in foil and warm on the grill for 1-2 minutes until flexible.
  7. Flake the grilled fish into bite-sized pieces and distribute evenly among the warmed tortillas.
  8. Top each taco with shredded cabbage, diced tomatoes, and chopped cilantro.
  9. Add a dollop of sour cream or yogurt and squeeze fresh lime juice over the tacos.

Notes

Let the fish rest for a minute after grilling to retain its juices. Store any leftovers separately to prevent the tortillas from becoming soggy.