Baja Fish Tacos with Chipotle Sour Cream and Cabbage Slaw

Crispy pan-fried cod in corn tortillas with creamy chipotle sour cream sauce, fresh cabbage slaw, avocado and lime. A light, spicy taco recipe in the style of Mexico's Pacific coast.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 12 pc small corn tortillas
• 600 g cod fillet
• 3 pc limes
• 200 g sour cream
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 300 g white cabbage
• 1 pc red onion
• 1 bunch cilantro
• 2 pc ripe avocados
• 2 pc tomatoes
• 1 pc jalapeño
• 3 tbsp cooking oil
• salt

Method

1. Halve the limes and cut one half into wedges; squeeze the juice from the remaining limes.
2. Mix the sour cream with the juice of one lime, the chipotle powder and a pinch of salt, and chill.
3. Finely shred the white cabbage, slice the red onion into thin rings and toss both with lime juice, salt and a tablespoon of oil. Coarsely chop the cilantro and fold it in.
4. Dice the tomatoes, deseed and finely chop the jalapeño, and mix with salt and a little lime juice. Halve the avocados, remove the pits and slice them.
5. Pat the cod dry, cut into finger-width pieces and season with cumin, smoked paprika and salt.
6. Heat two tablespoons of oil in a large pan and fry the fish in batches over medium to high heat for about 2 to 3 minutes per side, until golden brown and just cooked through.
7. Warm the corn tortillas according to the package instructions or briefly in a dry pan, and wrap them in a towel to keep them warm.
8. Top each tortilla with fish, cabbage slaw, avocado slices and tomato salsa, drizzle with chipotle sour cream and serve with lime wedges.