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A corn tortilla filled with halibut, pico de gallo, cabbage and Mexican cream

Baja Style Fish Tacos

Print Recipe
Sautéed, Mexican spiced halibut pieces are nestled in corn tortillas with crunchy shredded cabbage,  homemade pico de gallo and lime crema. Fresh, healthy and delicious.
Course Dinner Ideas
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4
Calories 231
Author Janette

Ingredients

For the crema:

  • 1 cup (227 grams) sour cream
  • 2 tablespoons fresh lime juice
  • Zest of 1 small lime
  • 1 teaspoon agave nectar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Small pinch freshly ground black pepper

For the pico de gallo:

  • 1 1/2 pounds 680 grams tomatoes, seeds removed and chopped
  • 3/4 96 grams cup red onion, finely chopped
  • Small handful of fresh cilantro chopped
  • 1 medium jalapeño finely chopped
  • Smoked chipotle hot sauce to taste
  • 1/4 teaspoon salt
  • Small pinch freshly ground black pepper to taste

For the halibut:

  • 1 pound 453 grams halibut, cut into 1 x 3 inch pieces
  • 1/2 teaspoon mild chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • Zest of 1/2 lime
  • 1/4 teaspoon salt
  • Small pinch freshly ground black pepper
  • 1 tablespoon canola oil

For the tacos:

  • 4 corn tortillas
  • Shredded cabbage for garnish

Instructions

For the crema:

  • Add sour cream, lime juice, zest, agave nectar, cumin salt & pepper to a small mixing bowl and mix well. If the crema is too thick, add a little water to make it to a sauce consistency. Cover and refrigerate.

For the pico de gallo:

  • To a small mixing bowl add the tomatoes, red onion, cilantro, jalapeño, hot sauce, salt and pepper, mix well and set aside.

For the halibut:

  • Mix the chili powder, cumin, coriander, oregano, paprika, lime zest, salt and pepper in a shallow bowl. Coat all sides of the halibut with the mix.
  • Add the canola oil to a sauté pan over medium heat. Once the oil has a slight ripple look, carefully place the halibut in the oil. Cook for 2 minutes on each side.

For the tacos:

  • Add a little halibut to the bottom of a corn tortilla, top with shredded cabbage, pico de gallo and crema.

Video

Nutrition

Calories: 231kcal | Carbohydrates: 15g | Protein: 17g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 487mg