It’s no secret that we love tacos. If you love them as much as we do, also try our shrimp tacos, grilled steak tacos, or pumpkin spice tacos! In this healthier version, we skip the fish batter for a lighter-tasting taco. They sit on a bed of crunchy southwest slaw and are covered in super flavourful avocado sauce. They’re a big crowd pleaser and they’re simple to make, too. They’re said to have originated in Baja California in Mexico and quickly became popular on menus throughout the western united states. There are no unwanted ingredients and everything is really fresh, so yes, these fish tacos are a healthy dinner for weeknights, or anytime your tummy says taco. Read more: if you love seafood tacos, also try our shrimp tacos! They make a festive food for cinco de mayo, or any fiesta or gathering you have planned. Wash them down with your favorite margaritas like this watermelon margarita or fizzy lime margarita. For a heartier meal, serve these tacos family-style with our spicy Mexican rice, Mexican street corn pasta, or a bowl of our best chicken tortilla soup.
Avocado oil – or another neutral-tasting oil for coating the fish and making the seasonings stick. Seasonings – cumin, smoked paprika, sweet paprika, and chili powder. Sea salt – is used as a flavor enhancer. White fish – any firm flesh white fish like halibut, cod, rockfish, mahi-mahi, or snapper.
Green + purple cabbage – a mix of both green and purple cabbage makes the slaw vibrant and extra crunchy. Carrots – for color and more crunch. Red onions – adds a mildly sweet onion flavor. Cilantro – this classic Mexican herb adds flavor and brightness. Olive oil – a base for the simple dressing. Red wine vinegar – distinctly tangy and slightly sweet to amp up the flavor. Sea salt + pepper – to bring everything together, add to taste.
Creamy avocado sauce – this is the perfect creamy Baja fish taco sauce! Tortillas – use your favorite flour or corn tortillas. We use 4″ because it’s the traditional size for street tacos and the perfect handheld size.
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