A healthier fish taco, these Baja Fish Tacos have grilled flaky white fish, a creamy avocado sauce, and a tangy white mayo sauce. My idea of a perfect taco night!
Course Main Dish
Cuisine Mexican
Keyword baja fish tacos, dinner, fish tacos, taco recipe
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 500kcal
Author Deborah Harroun
Ingredients
Fish:
46- 8-ounce firm white fish fillets (mahimahi, tilapia, cod, etc)
olive oil
salt and freshly ground pepper
juice of 1 lime
Avocado Sauce:
Flesh of 2 medium-ripe avocados
juice of 2 limes
handful of fresh cilantro leaves
pinchof cayenne pepper
Tangy Mayo Sauce:
½cupmayonnaise
1teaspoonwhite vinegar
1½tablespoonswater
Tacos
126-inch soft flour tortillas
1small head purple cabbageshredded
2medium tomatoesdiced
4green onionsthinly sliced
cilantro
Instructions
Make the fish:
Preheat a grill to high. Drizzle fish on both sides with olive oil and sprinkle with salt and pepper.
Grill the fish for 5-7 minutes per side, or until opaque. Remove the fish from the grill and drizzle the lime juice over the top. Use a fork to break the fish into pieces.
Make the avocado sauce:
In a small food processor or blender, combine the avocado, lime juice, cilantro and cayenne. Process until smooth, adding more lime juice to thin out if desired.
Make the tangy mayo sauce:
In a small bowl, combine the mayonnaise, vinegar and water and stir until smooth
Make the tacos:
If desired, lightly char the tortillas on a grill, gas stove or in a dry cast iron skillet. Spread some of the avocado sauce down the center of the tortilla, then place some of the fish down on top of the sauce. Top with cabbage, tomatoes and green onions. Drizzle with the mayo sauce. Add more cilantro to the top, if desired.
Notes
very slightly adapted from Recipes Every Man Should KnowNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.