Baja Fish Tacos with Chipotle Lime Crema
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Fish tacos are life here in Southern California. I’m not exaggerating. You’ll find them everywhere, from food trucks to high end restaurants. And they’re totally acceptable to eat for any meal of the day! Yes, even breakfast. The halibut in these tacos is super mild in taste and so tender and buttery. It’s really perfect no matter what time of day it is!
Baja Fish Tacos with Chipotle Lime Crema
These delicious fish tacos come together in just 20 MINUTES. YES. Twenty. I know, I could barely believe it either. That’s another great thing about fish: it cooks up so quickly! Perfect for a busy weeknight!
These simple tacos are completely gluten free, dairy free, and can be made paleo, Whole30, and keto! For Whole30 you’re going to want to use jicama shell tortillas or just double the slaw and have it as a salad bowl. For keto you can use a jicama tortilla, make your own keto tortilla, or even use a coconut wrap! Since I don’t eat strict paleo, I do have corn on occasion and I use fresh organic corn tortillas when I make my fish tacos. So good!!
It’s Dairy-Free!
The delicious chipotle lime crema is dairy free (I use a Kite Hill dairy free yogurt), but if you want you can also make it with regular yogurt. It will taste almost exactly the same and have the same consistency. Just use regular plain unsweetened yogurt (not greek-style) and you’re good to go!
For the fish I use halibut, but you can substitute any white fish really! Just adjust the cooking time based on the thickness of your fillets. Add some time if they’re thicker and do a little less time if they are very thin.
When choosing your fish it’s so important to make a sustainable choice. Whole Foods is always a good option because they have lots of MSC-certified sustainable seafood options! Just look for the MSC blue fish label and you know what you’re getting is sustainable!
I hope you enjoy the recipe!
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Baja Fish Tacos with Chipotle Lime Crema
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Ingredients
Baja Fish Tacos
- 1 lb MSC certified halibut or similar white fish
- Sea salt and freshly ground black pepper
- 2 Tbsp avocado oil
- Tortillas of choice*
Simple Red Cabbage Slaw
- 1/2 small head red cabbage shredded
- 1/2 medium red onion thinly sliced
- 1 jalapeño seeded and diced
- 2 limes juiced
- 1 tsp fine sea salt
Chipotle Lime Crema
- 1/2 cup dairy free plain yogurt can sub regular yogurt
- 1/4 tsp chipotle powder
- 1/2 tsp sea salt
- 1 Tbsp lime juice
- 1/4 tsp garlic powder
Toppings
- 1/2 cup chopped cilantro
- 2 jalapeños or serranos sliced
- 1 avocado diced
- 2 limes cut into wedges
Instructions
- Prep fish. Pat fish fillets dry, slice into strips (about 2-3"x1/2") and season both sides with salt and pepper to taste. Set aside at room temperature.
- Make red cabbage slaw by combining all ingredients in a medium-sized mixing bowl and massaging with hands. Massage until the cabbage becomes soft and has broken down a bit (about 1 minute). Set aside at room temperature.
- Make chipotle lime crema by combining all ingredients in a small bowl. Refrigerate until needed.
- Cook fish. Heat avocado oil in a large skillet over medium-high heat. Once the pan is hot, carefully place the strips of fish in to the skillet. Cook fish strips for about 2 minutes per side or until the sides are browned and the flesh is opaque and flakes easily. Adjust cooking time based on the thickness of your fillets. Flip the fish carefully using a spatula or silicone-tipped tongs. Carefully remove the fish strips to a plate. You may need to work in batches depending on the size of your pan.
- Assemble the tacos by layering the tortillas with the fish, red cabbage slaw, cilantro, avocado, jalapeño slices, and chipotle lime crema. Serve immediately with lime wedges. Enjoy!
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Notes
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