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

Serves 4

Ingredients

• 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

Directions

1. Preheat oven to 400° Fahrenheit.
2. Make the crema. In a small bowl, whisk together the yogurt, lime juice, chili powder and a pinch of salt. Set aside.
3. 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.
4. 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.
5. 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.
6. Serve family style so people can assemble their own tacos.