We love tacos and our obsession continues with this lighter take on Baja-style fish tacos.
Traditionally, Baja fish tacos feature fried pieces of fish topped with crunchy slaw and zippy crema in a corn tortilla. At home, I modify a few ingredients in an effort to keep things a little fresher and lighter. First, instead of fried fish, I bake it. Second, instead of a sour cream/mayo combination for the Mexican crema, I choose plain Greek yogurt.
For me, the combination of fresh, light fish with crunchy raw vegetables and tangy yogurt sauce personify summer eating. So, pop a cold beer, go sit outside and dive into these tacos as you watch the sun go down.
Baja Style Fish Tacos
- 4 tablespoons Greek yogurt
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
- 1/3 cup diced onion
- 2 cups diced red cabbage
- 2 tablespoons minced cilantro
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 3/4 pound mahi-mahi
- 1/4 teaspoon ancho chili powder
- 1 tablespoon melted coconut oil
- Salt and black pepper, to taste
- 8 corn tortillas
- Preheat oven to 400° Fahrenheit.
- Make the crema. In a small bowl, whisk together the yogurt, lime juice, chili powder and a pinch of salt. Set aside.
- Make the slaw. In a large bowl, toss together the diced onion, diced red cabbage and minced cilantro. Pour the apple cider vinegar and extra virgin olive oil over the top and season with a pinch of salt and black pepper. Stir to combine and set aside.
- On a large rimmed baking sheet lined with foil, place the mahi-mahi skin side down. Season with ancho chili powder, and a pinch of salt and black pepper. Drizzle on the melted coconut oil. Place into the oven and bake for 10-15 minutes, until the fish is flaky and solid white throughout.
- Heat the tortillas in a dry frying pan over medium heat or place on a microwave-safe plate and heat for 20 seconds. Keep warmed tortillas covered with a towel until ready to eat.
- Serve family style so people can assemble their own tacos.