These fish tacos are so fresh, healthy, and flavorful! And they're super easy to make! They're made using pan-seared MSC certified halibut, a simple purple coleslaw, avocado, and topped with a delicious dairy-free chipotle crema! This quick, healthy recipe is perfect for a fun weeknight meal!
Prep Time: 15 minutesmins
Cook Time: 5 minutesmins
Servings: 4servings
Ingredients
Baja Fish Tacos
1lbMSC certified halibutor similar white fish
Sea salt and freshly ground black pepper
2Tbspavocado oil
Tortillas of choice*
Simple Red Cabbage Slaw
1/2small head red cabbageshredded
1/2medium red onionthinly sliced
1jalapeñoseeded and diced
2limesjuiced
1tspfine sea salt
Chipotle Lime Crema
1/2cupdairy free plain yogurtcan sub regular yogurt
1/4tspchipotle powder
1/2tspsea salt
1Tbsplime juice
1/4tspgarlic powder
Toppings
1/2cupchopped cilantro
2jalapeños or serranossliced
1avocadodiced
2limescut 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!
Notes
*You can use any tortillas you would like here. I usually use fresh organic corn tortillas or paleo tortillas (either homemade or store-bought). You can also make these keto by using a jicama tortilla or a homemade keto tortilla. And for Whole30 I recommend jicama tortillas or doubling the coleslaw and making it into a salad bowl!Don't forget to toast your tortillas if you're using corn or another kind that should be heated first!