Epic Baja Fish Tacos With Avocado Crema

If you are looking for a great healthy food for your next dinner party, try these Epic Baja Fish Tacos with Avocado Crema. This is one of the simplest and healthiest meals I’ve ever cooked, it’s healthy because it uses only fresh vegetables and protein from our local fish (I love Tillamook tuna) and it’s healthy because it uses olive oil instead of butter or vegetable oil.

These Tacos also have only minimal cooking time which makes them a quick and healthy snack, perfect for a work day or on the go. For the best results, please remember to soak the tortillas in warm water for about ten minutes before serving.

If you are looking for a healthy yet filling and delicious meal, then Epic Baja Fish Tacos with Avocado Crema is what you should be on the lookout for. The secret of this healthy Mexican dish is its ingredients: avocados and lime juice.

When combined, these two flavorful ingredients create a nutritious yet spicy taste that will have your appetite begging for more. For an easy to prepare and healthy meal that is both tasty and healthy, try out Epic Baja Fish Tacos with Avocado Crema!

The Epic Baja Fish Tacos with Avocado Crema is a very popular entree of theirs and has consistently ranked high in customer satisfaction polls. Why is this so? It is simple.

When they prepare their fish, they do not just throw it into the grinder and mince it up to make a taco. The ingredients are all combined together in such a way that when cooked properly, it retains its’ freshness and flavor for hours, even days after it was first prepared!

Epic Baja Fish Tacos with Avocado Crema

Recipe by TiffanieCourse: DinnerCuisine: MexicanDifficulty: Easy


Prep time


Cooking time



These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love!


  • Baja Fish Tacos:
  • 2 lbs. cod filets

  • 2 tablespoons avocado oil

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ancho chili powder

  • 1/4 teaspoon ground black pepper

  • 16 corn tortillas

  • cooking spray

  • optional: fresh pico de gallo

  • Cabbage Slaw:
  • 2 cups green cabbage, thinly sliced

  • 2 cups purple cabbage, thinly sliced

  • 2 tablespoons lime juice

  • 1/4 cup chopped fresh cilantro

  • 1 teaspoon honey

  • salt & pepper to taste

  • Avocado Crema:
  • 2 avocados

  • 1 garlic clove

  • 1/4 cup fresh cilantro

  • 1/4 teaspoon cumin

  • 1/8 teaspoon red pepper flakes

  • 1 1/2 tablespoon lime juice

  • 2 tablespoons red wine vinegar

  • 1 tablespoon olive oil

  • salt to taste


  • Cilantro Lime Cabbage Slaw:
  • To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
  • Avocado Crema:
  • To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
  • Baja Fish Tacos:
  • To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
  • Season both sides of cod with spice blend and gently rub in.
  • Heat a large non-skillet skillet to medium high heat.
  • Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)
  • Remove cod from pan and set on a plate to rest.
  • To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
  • Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

Reference : joyfulhealthyeats.


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