Quick and easy Baja fish tacos! Flaky white fish seasoned and blackened, then served in flour tortillas with creamy slaw and zesty avocado sauce!
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
0 minutesminutes
Total Time: 20 minutesminutes
Servings:4servings
Ingredients
1poundwhite fish , (I used 4 4-ounce mahi mahi fish fillets), cut into 1 inch pieces
¼cuptaco seasoning
juice of 1 ½ limes , divided (plus additional lime wedges for serving)
2cupsslaw or thinly sliced cabbage
¼cupmayo
8taco-sized flour tortillas , (6-inch tortillas)
Avocado Sauce
1avocado, pitted and shelled
juice of 1 lime
⅓cupcilantro
4tablespoonsmayo , or plain greek yogurt
1teaspoonsalt , (or to taste)
1teaspoongarlic powder
milk or water, as needed
Instructions
In a blender or food processor combine the avocado, lime juice, cilantro, mayo (or greek yogurt), and salt and garlic powder for the sauce and pulse til smooth. Add 1 tablespoon or milk or water at a time until desired consistency is reached. (You just want it to be easily spreadable and smooth) Set aside.
Toss slaw or cabbage with 1/4 cup mayo and juice from 1/2 of a lime. Set aside.
Grease a skillet and preheat over medium heat. Add fish pieces. Drizzle juice from 1 lime over fish, then sprinkle with taco seasoning and saute over medium heat 6-8 minutes until outside is browned and fish is tender.
Assemble tacos by dividing slaw, fish, and avocado sauce between tortillas. Serve with additional cilantro and lime wedges.
Notes
Sauce can be made in advance and stored in airtight container up to 24 hours.