Healthy Blackened Baja Fish Tacos
These Healthy Blackened Baja Fish Tacos are just like your favorite food truck-style fish tacos, but homemade using fresh cod, flavorful seasonings, Mission® Gluten Free Soft Taco Tortillas, and topped with a creamy cabbage slaw mixture for amazing flavor.
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Healthy Blackened Baja Fish Tacos, Our Favorite Family Meal
I love to make a couple of special dinners throughout the week, whenever I possibly can. It gives us a chance to not only enjoy a delicious meal together as a family, but to connect, laugh a little, and share stories from the day while we chow down.
One of our favorite meals is fish tacos, even my picky kiddos will gladly eat these. There are tons of variations, but these Healthy Blackened Baja Fish Tacos just might be my favorites. I cannot get enough of the crunchy, tangy cabbage slaw combined with flavorful fish and soft, warm tortillas.
As many of you long-time readers know, my son has an intolerance to gluten, so we use the delicious Mission Gluten Free Soft Taco Tortillas. You’ll never know the difference! These tortillas are wonderfully soft, delicious and full of flavor! Not only are Mission Gluten Free Soft Taco Tortillas certified gluten free, they also have no artificial colors or flavors and contain 5g of dietary fiber per serving.
How to Make Healthy Blackened Baja Fish Tacos
To get started, you’ll want to use some sort of white fish. I like to use cod because it’s readily available and reasonably priced. Any firm white fish will do, such as halibut, snapper or rockfish. Slice the fish into 3/4 x 4 inch strips or cut it into chunks. Next combine the flour mixture. Mine is gluten free and includes lots of yummy seasonings. Simply dredge the fish chunks into the flour mixture and then fry the fish up in a cast iron skillet. You can definitely use another type of skillet, but I love the way the cast iron skillet cooks the fish up nice and crisp.
For the cabbage slaw, I always buy a premade bag of slaw and then you can easily and quickly finish the slaw while the fish is cooking. Once everything is coming together and finishing up, I heat my tortillas (best served warm) in an ungreased skillet for 10 to 15 seconds on each side. It gives the Mission Gluten Free Soft Taco Tortillas a perfect texture.
Mission Gluten Free Soft Taco Tortillas can be found in the tortilla section or the gluten free section of your local grocery store and are available nationwide. They’re great for not only tacos, but also other favorite meals (like wraps, quesadillas, or even Mexican casseroles).
Find more delicious recipes and a store locator by visiting the Mission Gluten Free homepage.
Tips for Making Healthy Blackened Baja Fish Tacos:
- Prepare your slaw and flour mixture ahead of time. If you’re going to be making this dish after work, on a busy weeknight, you can get all of the ingredients ready the night before.
- Firm, flaky white fish is best. Cod is a cost-effective and perfect choice for these fish tacos—it takes on the flavors from the seasonings, and keeps its shape and texture once it’s fried.
- Corn tortillas are traditional for Baja tacos. Even though corn tortillas are typically used for Baja tacos, we usually use large flour tortillas because we prefer the texture and the convenience of these not falling apart on us.
- Perfect finishing touches. I always serve these Baja fish tacos with fresh cilantro leaves, avocado slices and a little squeeze of a lime wedge!
- Leftover taco recommendations. Use a toaster oven or oven, set to 400° F. and bake the leftover cooked fish until hot and crispy—it reheats really well. Then, simply warm up your tortillas, and assemble your tacos.
What to serve with Healthy Blackened Baja Fish Tacos?
- A Big Side of Chips and Homemade Salsa
- Pico de Gallo
- Roasted Salsa
- Tasty Guacamole
- 5 Ingredient Mexican Brown Rice
- Corn Black Bean Avocado Salsa
Healthy Blackened Baja Fish Tacos
- 6 Mission® Gluten Free Soft Taco Tortillas
- 1/2 ripe peeled avocado, thinly sliced
- 4 lime wedges
- 2 tablespoons mayo
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 to 1 1/2 jalapeño pepper, seeded and chopped
- 4 cups cabbage slaw
- 1/3 cup gluten free flour blend
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1 to 1 1/2 pounds cod fillets (or other white fish) cut into chunks or thick slices
- 1 tablespoon olive or avocado oil
- To make the slaw; stir together mayo and lime juice in a small bowl. Mix cilantro, jalapeño and cabbage slaw in a medium bowl and then toss with the mayo/lime mixture. Add a dash of salt & pepper and set aside.
- To make the fish; combine flour and next 6 ingredients (through ground red pepper) in a shallow bowl. Dredge fish in mixture. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to skillet; cook 2-3 minutes on each side or until desired degree of doneness.
- Warm tortillas in a heated skillet. Divide fish and cabbage mixture evenly among tortillas. Serve with avocado slices and lime wedges.