Baja Fish Tacos with Lime Slaw
Blackened cod instead of beer batter, piled into warm corn tortillas with a crunchy lime slaw and a chipotle-yogurt crema. All the taqueria energy of the fried original at a third of the fat: two tacos for around 340 calories and 33 grams of protein.
Method
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Whisk the yogurt, mayo, juice of 1 lime, honey, and chipotle sauce. Toss half with the slaw mix and keep the rest as crema.
💡 Tip: Slaw first. Ten minutes of sitting softens the cabbage just enough. -
Mix the chili powder, cumin, smoked paprika, garlic powder, and salt, and coat the cod all over.
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Heat the oil in a large nonstick pan over medium-high. Cook the cod 3 to 4 minutes a side until blackened outside and flaking inside.
💡 Tip: Leave it alone while it cooks. Moving it breaks the crust and the fillet. -
Break the cod into big flakes.
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Build each taco: warm tortilla, slaw, fish, a drizzle of crema, cilantro, and a lime wedge.
Notes
Cod, haddock, or any firm white fish works. Pat it dry so the spice crust sets instead of steaming.
The slaw wants 10 minutes of sitting time for the cabbage to soften slightly. Make it first.
Warm the tortillas in a dry pan. Cold tortillas crack, warm ones fold.
Avocado is a great addition. It is not in the nutrition, so weigh and track it if you add it.
Nutrition Information
| Calories | 360kcal |
| Total Fat | 8g |
| Total Carbohydrates | 38g |
| Protein | 35g |
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Frequently Asked Questions
Why not battered and fried?
The batter and the fry oil are where a Baja taco's fat lives, and they bury the fish. A hard spice crust in a nearly dry pan gives you the blackened edges and keeps each serving at 8 grams of fat.
Can I use frozen fish?
Absolutely. Thaw it fully and dry it aggressively with paper towels, because frozen fish carries extra water that will fight the crust.
What about shrimp?
Same spice rub, same pan, 2 minutes a side. Macros land nearly identical and it makes an easy half-and-half spread.
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