Grilled Baja Fish Tacos with Cabbage Slaw
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- Total time
- 23 min
- Serves
- 4
- Cuisine
- American
Ingredients
- 1.5 pounds cod fillets
- 2 tablespoons Beyond Baja spice blend (Minced Flavors)
- 2 tablespoons olive oil
- 8 corn tortillas
- 2 ripe avocados (thinly sliced)
- 2 cups green cabbage (thinly shredded)
- 2 cups purple cabbage (thinly shredded)
- 0.33 cups fresh cilantro (roughly chopped)
- 2 limes (juiced (plus wedges for serving))
- 1 teaspoons honey
- 0.5 teaspoons salt
- 0.5 cups sour cream or plain Greek yogurt
- 1 chipotle pepper in adobo (minced)
- 1 garlic clove (minced)
Steps
- 1
Stir together all crema ingredients until smooth. Refrigerate until ready to serve.
- 2
Toss both cabbages with cilantro, lime juice, honey, and salt. Let sit while you prep the fish.
- 3
Pat cod dry, rub with olive oil, and coat both sides with Beyond Baja. Let sit 10 minutes at room temp.
- 4
Grill over medium-high heat for 3 to 4 minutes per side until cooked through and lightly charred. Flake whitefish into chunks.
- 5
Char tortillas directly over a flame or on the grill, about 30 seconds per side. Assemble tacos with slaw, flaked cod, sliced avocado, and a drizzle of chipotle crema. Finish with lime and cilantro.
Source: thelemonbowl.com·Own this recipe or photo? Request removal