ANDIE'S BAJA-STYLE FISH TACOS

Andie's Baja-Style Fish Tacos image

I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.

Provided by Andie

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 19

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Ingredients

8 tilapia fillets
¼ cup extra-virgin olive oil
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic paste
6 large tomatoes, seeded and diced
1 avocado, diced
1 red onion, chopped
1 jalapeno pepper, seeded and finely diced, or more to taste
4 sprigs cilantro, finely chopped
6 cloves garlic, minced
1 pinch garlic salt, or to taste
ground black pepper to taste
1 cup mayonnaise
⅔ cup sour cream
2 tablespoons olive oil, or as needed
16 (8 inch) flour tortillas, warmed
6 cups shredded cabbage

Steps:

Cut each tilapia fillet into 2 strips each.
Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.

Nutrition Facts : Calories 866 calories, Carbohydrate 71.7 g, Cholesterol 59.9 mg, Fat 49.4 g, Fiber 9.8 g, Protein 35.7 g, SaturatedFat 9.9 g, Sodium 799.9 mg, Sugar 7.1 g