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.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

12 minsCook

27 minsTotal

EasyLevel

🥤Modelo Especial 🥤Vermentino, Sardinia

Nutrition per Serving

385 Calories

38g Protein

12g Fat

32g Carbs

5g Sugar

5g Fiber

720mg Sodium

65mg Chol

Ingredients

For 2 servings

Instructions

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.

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.

Toast

While fish cools slightly, warm corn tortillas in a dry pan over medium heat 20 seconds per side until pliable.

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.

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.