Tacos de Pescado a la Baja

Tacos de Pescado a la Baja are a vibrant, flavorful Mexican dish featuring crispy battered fish topped with fresh cabbage and a zesty crema. This healthy snack offers a perfect balance of textures and flavors, making it a delightful option for any meal.

Ingredients

• White fish fillets (such as cod or tilapia) - 250 grams
• Corn tortillas - 4 pieces
• Cabbage, finely shredded - 1 cup
• Avocado, diced - 1 small
• Lime juice - 2 tablespoons
• Cilantro, chopped - 2 tablespoons
• Olive oil - 1 tablespoon
• Cornstarch - 3 tablespoons
• Panko breadcrumbs - 1/2 cup
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Greek yogurt or sour cream - 2 tablespoons
• Garlic powder - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a bowl, mix cornstarch, paprika, chili powder, salt, and black pepper.
3. Coat the fish fillets with the cornstarch mixture, then dip them into the beaten egg, followed by the panko breadcrumbs.
4. Heat olive oil in a non-stick skillet over medium heat. Once hot, add the coated fish fillets and cook for about 3-4 minutes on each side until golden brown and cooked through.
5. While the fish is cooking, prepare the cabbage by mixing it with lime juice, chopped cilantro, and a pinch of salt in a separate bowl.
6. In another small bowl, combine Greek yogurt or sour cream with garlic powder and a squeeze of lime juice to make the crema.
7. Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
8. To assemble the tacos, place a piece of fish on each tortilla, top with the cabbage mixture, diced avocado, and drizzle with the crema.
9. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 380
• Protein: 22 g
• Carbs: 38 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 480 mg
• Cholesterol: 90 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• High in fiber from cabbage and avocado, aiding digestion.

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