Baja Fish Tacos With Creamy Cilantro Lime Slaw

Name: Baja Fish Tacos With Creamy Cilantro Lime Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SAUCE AND SLAW:; 10-5/8 ounces, fluid Greek Yoghurt; 1 Lime, Juiced; 1/3 cups Cilantro, Chopped; 1 pinch Salt And Pepper, to taste; 8 ounces, weight Cole Slaw Mix; 2 Tablespoons Milk; FOR THE FISH:; 1/2 cups Breadcrumbs; 1 Tablespoon Cornstarch; 1/2 teaspoons Salt; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Ground Paprika; 1/4 teaspoons Ground Cumin; 1/4 teaspoons Pepper And Ground Chili To Your Liking; 1 whole Large Egg, Beaten; 1 Tablespoon Oil; 14 ounces, weight Cod Loin; TO SERVE:; 1 package Soft Taco Shells (8-10); 1 whole Lime, Cut Into Wedges; 1 bunch Cilantro

Servings: persons

FOR THE SAUCE AND SLAW:
10-5/8 ounces, fluid Greek Yoghurt
1 Lime, Juiced
1/3 cups Cilantro, Chopped
1 pinch Salt And Pepper, to taste
8 ounces, weight Cole Slaw Mix
2 Tablespoons Milk
FOR THE FISH:
1/2 cups Breadcrumbs
1 Tablespoon Cornstarch
1/2 teaspoons Salt
1/2 teaspoons Dried Oregano
1/4 teaspoons Ground Paprika
1/4 teaspoons Ground Cumin
1/4 teaspoons Pepper And Ground Chili To Your Liking
1 whole Large Egg, Beaten
1 Tablespoon Oil
14 ounces, weight Cod Loin
TO SERVE:
1 package Soft Taco Shells (8-10)
1 whole Lime, Cut Into Wedges
1 bunch Cilantro

1
For the sauce and slaw:
2
In a large bowl, mix yogurt, lime juice, chopped cilantro, salt and pepper until creamy. Remove about 1/3 of the mixture and set it aside in a smaller bowl (this is for the sauce). Add the coleslaw mix to the remaining yogurt sauce and mix it very well. Cover and refrigerate.
3
Mix reserved yogurt sauce with 2-3 tablespoons of milk, until sauce is pourable but not runny. Cover and refrigerate as well. Check for seasoning again just before serving.
4
For the fish:
5
Combine breadcrumbs, cornstarch and seasonings in a shallow dish. To a separate bowl, add the beaten egg.
6
Thinly coat the bottom of a large skillet with oil and heat over medium heat. Dip the fish pieces first into the egg and then into the seasoned breadcrumbs.
7
Cook the fish in the hot oil until tender on the inside (it should be white, not opaque anymore) and golden-crispy on the outside, carefully flipping the fish pieces multiple times. This will take about 5-10 minutes.
8
Serve the fish immediately with the slaw, sauce and warmed taco shells. Pass extra lime wedges and cilantro.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE SAUCE AND SLAW:, 10-5/8 ounces, fluid Greek Yoghurt, 1 Lime, Juiced, 1/3 cups Cilantro, Chopped, and more.

Yes, Baja Fish Tacos With Creamy Cilantro Lime Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!