Baked Baja Fish Tacos
Ingredients
- 16 ounces of cod, around 3-4 fillets
- 12 flour or corn street taco tortillas or 4” tortillas
For the fish marinade:
- 3 tablespoons butter, melted
- 2 tablespoons lime juice, about one large lime
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
For the white sauce:
- ½ cup sour cream
- ¼ cup plain Greek yogurt
- 1 teaspoon hot sauce
- ½ teaspoon taco seasoning
Toppings (optional):
- avocado, tomato, red cabbage, black beans, corn, red onion, feta cheese, cilantro
Instructions
- Marinade the Fish: Combine butter, lemon pepper, garlic powder, onion powder, paprika, salt and lime juice in a bowl. Whisk to combine and add to a gallon-sized Ziploc bag.
- Add fish fillets to bag. Seal the bag and allow to marinade for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit and prepare a sheet pan with parchment paper or cooking spray.
- Bake: Then, place marinated fish fillets on the sheet pan. Bake for 20-25 minutes, or until the fish is opaque and cooked through.
- Make the sauce: While the fish bakes, prepare the sauce by mixing together sour cream, Greek yogurt, hot sauce and taco seasoning. Set aside.
- Remove the cooked fish from the oven and use a fork to chunk the fish into 1-inch pieces.
- Heat the tortillas by placing them in an oiled medium-hot skillet for 15-20 seconds per side.
- Assemble the tacos with tortillas, fish, cream sauce and desired garnishes. Serve and enjoy!
Serving: 1, Calories: 2119kcal, Carbohydrates: 361g, Protein: 84g, Fat: 36g, Saturated Fat: 14g, Polyunsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 1477mg, Fiber: 23g, Sugar: 9g
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