Baja Fish Tacos

Perfectly seasoned halibut combines with a quick pickled avocado salsa, shredded cabbage and a creamy white sauce for these Baja Fish Tacos that are simply the best.

Course Main

Cuisine Mexican

Prep Time 30

Cook Time 10

Servings

Calories 528kcal

Author Jill McOwen

Ingredients

12 small flour tortillas
4 6-8 oz halibut filets
1/4 cup apple cider vinegar
2 limes
1/4 cup sugar
2 tsp salt divided
1 tsp chipotle chili powder
1 tsp smoked paprika
1/2 cup all-purpose flour
1/4 cup vegetable oil
1/2 small red onion thinly sliced
1 cup purple cabbage thinly sliced
1 medium avocado chopped
2 tbsp fresh cilantro chopped
1/2 cup green cabbage thinly sliced
1/3 cup sour cream
2 tbsp Thai chili garlic sauce

Instructions

In a bowl with an air tight lid, mix together the apple cider vinegar, juice of one lime, sugar and 1 teaspoon of salt. Add the red onion and purple cabbage. Stir to combine and place the lid on the container. Flip the container over a few times as it is soaking while you are preparing the rest of the components of the fish tacos.
Dry the halibut filets with paper towels. Evenly sprinkle the fish with the chipotle chili powder, smoked paprika and remaining teaspoon of salt. Dredge the fish lightly in flour.
Heat the oil in a 12-inch non-stick skillet over medium heat. Once the oil is hot add the fish. Cook for about 3-4 minutes per side, depending on the thickness of your fish. The fish is fully cooked once the internal temperature reaches 145 degrees F. Remove the fish from the pan and pull it into bite-sized pieces using two forks. Season with more salt if necessary and squeeze some fresh lime juice over the fish.
Drain the liquid from the onion and cabbage. Stir it together with chopped avocado and cilantro.
Stir together the sour cream and Thai chili garlic sauce until evenly combined.
For each taco, top a warm flour tortilla with some fish, the pickled onion, cabbage and avocado salsa, a little fresh green cabbage and the white sauce.

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