Baja Fish Tacos with Creamy Cilantro Lime Slaw

5 from 1 vote

Baja Fish Tacos with Creamy Cilantro Lime Slaw

Easy Baja Fish Tacos topped with creamy cilantro lime slaw — unbelievably quick and simple to make! Amazing for Cinco de Mayo and all summer long!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mexican

Difficulty: Medium

Servings: servings

Calories: 393kcal

Author: Nora from Savory Nothings

Ingredients

For the sauce and slaw

1 (14 ounce) container plain Greek yogurt I used skim
1 lime juice only
1 tablespoon vinegar
1 tablespoon sugar
1 handful fresh cilantro chopped
salt and pepper to taste (usually I need to add a little bit of extra salt to the slaw)
1 (14 ounce) bag tri-color coleslaw mix

For the Fish

1 cup breadcrumbs
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon ground paprika
¼ teaspoon ground cumin
pepper & ground chili to taste
1 large egg beaten
14 oz cod loin cut into chunks
2 tablespoons oil to cook the fish

To Serve

8-10 soft taco shells warmed
lime wedges and extra cilantro optional

Instructions

Make the slaw and sauce:

In a large bowl, combine yogurt, lime juice, vinegar, chopped cilantro, salt and pepper until creamy. Remove about ⅓ of the mixture and refrigerate in a smaller bowl (this is your sauce to serve with the tacos). Add the coleslaw mix to the remaining ⅔ of yogurt sauce and mix it very well. Cover and refrigerate.

Make the fish:

Combine the breadcrumbs, cornstarch and seasonings in a shallow dish. To a separate bowl, add the beaten egg.
Dip the fish pieces FIRST into the breadcrumbs, then into the egg and then again into the seasoned breadcrumbs to coat thoroughly.
Heat the oil in a skillet over medium-high heat. Cook the fish in the hot oil until it's tender on the inside (it should be white and flake easily) and golden-crispy on the outside, carefully flipping the fish pieces multiple times. This will take about 5-10 minutes.

Serve:

Serve the fish immediately with the slaw, sauce and warmed taco shells. Pass extra lime wedges and cilantro.

Notes

If cod loin is unavailable, use cod fillet. It will be thinner and less juicy, but still delicious.

If the coleslaw seems watery after soaking, first stir it through very well. Sometimes cabbage can release a lot of water when combined with salt. If there's a lot of excess liquid you might want to drain it before serving.

Nutrition