American · Dinner
Tex-Mex Baja Fish Tacos
A Baja California border classic, chilli-rubbed grilled white fish in warm corn tortillas with crispy cabbage slaw, fresh pico de gallo, and a smoky chipotle crema.
$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
12gFat
32gCarbs
5gSugar
5gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Dice tomatoes and red onion finely, mix with coriander, lime juice, and salt for pico de gallo. Stir coconut yoghurt, minced chipotle, lime juice, and salt for crema. Combine chilli powder, smoked paprika, garlic powder, cumin, and salt. Shred cabbage finely.
2
Grill
Rub spice blend all over fish fillets, drizzle with oil. Heat griddle pan over high heat 2 minutes. Grill fish 3–4 minutes per side until cooked through and lightly charred. Break into large flakes.
3
Toast
While fish cools slightly, warm corn tortillas in a dry pan over medium heat 20 seconds per side until pliable.
4
Build
Spread 1 spoon chipotle crema down the centre of each tortilla. Layer shredded cabbage and flaked fish on top, then spoon pico de gallo over.
5
Plate
Arrange tacos on plates and serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) firm white fish fillets
- 6 small corn tortillas
- 120g (4.2 oz) white cabbage
- 1 tsp chilli powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp cumin
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 medium tomatoes
- 0.25 small red onion
- 1 tbsp fresh coriander
- 2 tsp lime juice
- 60ml (1/4 cup) coconut yogurt
- 1 chipotle chilli in adobo sauce
- 2 limes