Baja fish tacos

Baja fish tacos

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Sample Californian coastal cuisine with this spicy fish and crunchy slaw on a soft tortilla.

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Nutrition information, Quick meals


  • 60ml (1/4 cup) fresh lime juice
  • Pinch of caster sugar
  • 2 1/2 tablespoons olive oil
  • 1/4 white cabbage, cored, finely shredded
  • 1 carrot, peeled, coarsely grated
  • 4 radishes, ends trimmed, coarsely grated
  • 1/4 cup fresh coriander leaves
  • 1 1/2 teaspoons Mexican Chilli Powder
  • 500g white fish fillets, cut into 8 strips
  • 90g (1/3 cup) reduced-fat sour cream
  • 8 flour tortillas
  • 1 large ripe avocado, halved, stone removed, peeled, mashed


  • Step 1
    Combine 2 tablespoons lime juice, the sugar and 2 tablespoons oil in a large bowl. Add the cabbage, carrot, radish and coriander and toss until well combined.
  • Step 2
    Sprinkle chilli powder over fish. Heat remaining oil in a large frying pan over medium-high heat. Season the fish with salt and pepper. Cook the fish for 3-4 minutes each side or until the fish flakes when tested with a fork. Transfer to a plate and cover with foil.
  • Step 3
    Meanwhile, combine the sour cream and remaining lime juice in a small bowl. Heat the tortillas following packet directions.
  • Step 4
    Spread the avocado over half of each tortilla. Top with the cabbage mixture and fish. Serve with the sour cream mixture.

  • Low carb
  • Low sodium
  • Low sugar
  • Lower gi


  • 2253 kj


  • 37g

    Fat Total

  • 9g

    Saturated Fat

  • 4g


  • 26g


  • 80mg


  • 293.02mg


  • 4g

    Carbs (sugar)

  • 23g

    Carbs (total)

All nutrition values are per serve


Cook’s tip: For a milder flavour, combine 1/2 tsp each of paprika, cumin and oregano. Sprinkle over fish before pan-frying.

  • Author: Gemma Luongo
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste



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