I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
866 Calories
Recipe Instructions
Step 1
Cut each tilapia fillet into 2 strips each.
Step 2
Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
Step 3
Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
Step 4
Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
Step 5
Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
Step 6
Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.
Ingredients
⅔ cup sour cream
1 cup mayonnaise
ground black pepper to taste
1 red onion, chopped
1 teaspoon ground cumin
3 tablespoons chili powder
6 cloves garlic, minced
6 cups shredded cabbage
1 pinch garlic salt, or to taste
1 teaspoon ground coriander
¼ cup extra-virgin olive oil
2 tablespoons olive oil, or as needed
1 teaspoon garlic paste
8 tilapia fillets
1 avocado, diced (Optional)
6 large tomatoes, seeded and diced
1 jalapeno pepper, seeded and finely diced, or more to taste
