Easy Baja Fish Tacos with Salsa

Ingredients

Crispy Fish:

1/2 cup cornmeal

1/2 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon garlic powder

2 eggs, beaten

2 tablespoons olive oil

12 ounces tilapia or flounder fillets

Tomato Cabbage Slaw:

1 cup red cabbage, shredded

1/2 cup canned fire-roasted tomatoes, diced, drained

1 lime, juiced

Salt and pepper, to taste

Avocado Crema:

1/2 cup plain yogurt, Greek

1 avocado, mashed

1/4 cup cilantro, chopped

1 large garlic clove, minced

1/2 lime, juiced

Tacos:

6 6-inch corn tortillas

3/4 cup prepared salsa

Directions:

1. TO PREPARE CRISPY FISH: IN A SMALL, SHALLOW BOWL, MIX TOGETHER THE CORNMEAL, SALT, CHILI POWDER, AND GARLIC POWDER. PLACE BEATEN EGGS IN A SECOND SMALL SHALLOW BOWL.
2. SLICE THE FISH FILLETS INTO 2-INCH STRIPS (6 TOTAL STRIPS, 2 OUNCES EACH). DIP FISH STRIPS INTO THE BEATEN EGG AND THEN COAT WELL WITH CORNMEAL MIXTURE.
3. HEAT THE OLIVE OIL IN A SAUTÉ PAN OR SKILLET OVER MEDIUM HEAT. PLACE COATED FISH FILLET STRIPS IN THE PAN AND COOK UNTIL THEY ARE GOLDEN BROWN AND FLAKE EASILY WITH A FORK (ABOUT 3 MINUTES ON EACH SIDE).
4. WHILE COOKING FISH, PREPARE TOMATO CABBAGE SLAW AND AVOCADO CREMA (SEE BELOW).
5. TO PREPARE TOMATO CABBAGE SLAW: TOSS TOGETHER SHREDDED CABBAGE, ROASTED TOMATOES, AND LIME JUICE IN A BOWL. SEASON WITH SALT AND PEPPER TO TASTE.
6. TO PREPARE AVOCADO CREMA: BLEND YOGURT, AVOCADO, CILANTRO, GARLIC, AND LIME JUICE.
7. TO ASSEMBLE TACOS, BRIEFLY WARM TORTILLAS IN A PAN AND THEN TOP EACH TORTILLA WITH: ¼ CUP TOMATO-CABBAGE SLAW, 1 FISH STRIP, 2 TABLESPOONS SALSA, AND 2 TABLESPOONS AVOCADO CREMA.

Yield: 6 tacos

Nutrition Information per Serving (2 tacos each): 541 calories, 23 g fat, 4 g saturated fat, 156 mg cholesterol, 679 mg sodium, 54 g carbohydrate, 11 g fiber, 9 g sugar, 35 g protein

Recipe is written by Jaime Ruisi, a Portland Oregon-based nutritionist and blogger at Hustle + Brussel, where she advocates for a balanced lifestyle and body positivity.