Where to Buy
Baja Fish Tacos

Baja Fish Tacos

Fish tacos topped with a crunchy cabbage slaw have long been a favorite of beach towns along Mexico’s Baja peninsula. Turn this beach favorite into a weeknight meal by baking the fish in a foil packet quickly seasoned with roasted chilies and garlic .

Print this Recipe

Serves 4

Prep time 15 mins

Cook time 20 mins

Ingredients

  • 2 Tbsp. plus 1 tsp. College Inn® Savory Infusions Roasted Chile & Garlic Base, divided
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. lime juice, divided
  • 1 lb. boneless, skinless tilapia fillets (or other flaky white fish), cut into 2-inch pieces
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced
  • 4 cups shredded cabbage or bagged coleslaw mix
  • 8 taco-size corn or flour tortillas, toasted
  • Topping Options: Pico de gallo, cilantro, jalapeño, lime, radish

Directions

  1. Preheat oven to 400°F. Whisk together 2 Tbsp. Savory Infusions, oil and 1 Tbsp. lime juice in a bowl. Add fish; gently stir with a spatula to coat. Cut a 12 x 18-inch piece of foil and place on a rimmed baking sheet. Arrange fish centered along the longer side of foil. Bring top and bottom sides up together above the center of the fish; fold edges down together a couple of times, then pinch and fold end edges to seal, leaving room in packet for steam. Bake 20 minutes. Carefully open packet to let out steam.
  2. Meanwhile, in a salad bowl, stir together sour cream, green onion, remaining 1 Tbsp. lime juice and remaining 1 tsp. Savory Infusions. Add cabbage; toss to coat.
  3. Divide fish among tortillas, discarding any liquid from the packet. Top fish with cabbage slaw and any toppings, as desired.

TIP:  Toasting the tortillas adds a lot of flavor to tacos.  On electric stoves, toast the tortillas in a hot dry skillet over medium-high heat about 30 seconds on each side, then wrap in a tea towel to keep warm. Or, char them directly over the flames on a gas stove, turning frequently with tongs. 

Try These Other Delicious Recipes

View All Recipes