Healthy Blackened Baja Fish Tacos - just like your favorite food truck-style fish tacos, but made healthier, gluten free and absolutely delicious!
Course Main Course
Keyword blackened fish tacos, fish tacos, healthy fish tacos
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
6Mission® Gluten Free Soft Taco Tortillas
1/2ripe peeled avocado, thinly sliced
2tablespoonsfresh lime juice
2tablespoonschopped fresh cilantro
1 to 1 1/2jalapeño pepper, seeded and chopped
1/3cupgluten free flour blend
1/4teaspoonground red pepper
1 to 1 1/2 poundscod fillets (or other white fish) cut into chunks or thick slices
1tablespoonolive 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.
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.