Baja Fish Tacos

Baja Fish Tacos
Baja Fish Tacos

Baja fish tacos are so amazingly delicious and easy to make. We are going to make a crema sauce, a cabbage slaw and some pickled onion for these. I am going to use sweetener – Monk fruit to be exact – for the red onion so that we can keep it low carb and keto friendly.

We are also making them in my flax seed tortillas but you can make them in any tortilla you want. If you want this to remain low carb please use a low carb one.

For this recipe I am using Barramundi fish. Barramundi is an Australian white, fleshy fish that is mild and delicate. I found it at Costco. However, you can use any type of white fleshy fish for this, such as catfish, tilapia, basa, halibut or mahi-mahi.

This recipe is low in carbs and it is gluten free.

Baja Fish Tacos Recipe
Makes six tacos
FOR THE ONIONS:
1/2 cup apple cider vinegar
1 teaspoon sweetener (I use Monk fruit)
1/2 small red onion — sliced thin

Heat the apple cider vinegar and add the sweetener. Stir until dissolved. Pour over the sliced onions, making sure they are all submerged, and set aside.

FOR THE SLAW:
1 small piece of cabbage — finely sliced
2 large radishes — finely sliced
a small piece (about 4 inches) of cucumber — sliced in julienne
a splash of jarred jalapeño juice (optional)
1/2 of a large lime — juiced
Salt

Place the cabbage, radish and cucumber in a bowl. Pour a splash of jalapeño and lime juice on top. Season with salt and toss. Set aside.

FOR THE CREMA:
2 tablespoons of mayonnaise
2 tablespoons of sour cream
1/4 teaspoon lime zest
1/4 teaspoon ground cumin
1 tablespoon lime juice
Salt & Pepper

Mix all ingredients in a bowl and set aside.

FOR THE FISH:
2 fillets of fleshy white fish — I used Barramundi but you can use tilapia, Basa, catfish, sole, Haddock, Mahi-Mahi)
Lime zest
1/2 of a large lime — juiced
Salt & Pepper

Rinse and place the fish on a plate. Add some lime zest and lime juice to both fillets. Season with salt and pepper.

Heat a skillet with a little but of oil.

Place the fish seasoned side down and season the other side in the same manner — lime zest, lime juice, salt and pepper.

Allow the fish to brown and carefully flip it. Flip it a couple of times, until it is lightly browned on both and cooked through. Move on to a plate.

FOR THE TACOS:
6 tortillas of your choice
sliced serrano peppers (optional)

Heat the tortillas on a dry skillet.

Place them on a board and smear them with the crema sauce.

Place about 1/6th of the cooked fish in the middle.

Top with the cabbage slaw, pickled onion and serrano peppers.

Enjoy!
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