Quick and easy Baja fish tacos! Flaky white fish seasoned and blackened, then served in flour tortillas with creamy slaw and zesty avocado sauce!
1 pound white fish (I used 4 4-ounce mahi mahi fish fillets), cut into 1 inch pieces
1/4 cup taco seasoning
juice of 1 1/2 limes, divided (plus additional lime wedges for serving)
2 cups slaw or thinly sliced cabbage
1/4 cup mayo
8 taco-sized flour tortillas (6-inch tortillas)
1 avocado, pitted and shelled
juice of 1 lime
1/3 cup cilantro
4 tablespoons mayo or plain greek yogurt
1 teaspoon salt (or to taste)
1 teaspoon garlic powder
milk or water, as needed
In a blender or food processor combine the avocado, lime juice, cilantro, mayo (or greek yogurt), and salt and garlic powder for the sauce and pulse til smooth. Add 1 tablespoon or milk or water at a time until desired consistency is reached. (You just want it to be easily spreadable and smooth) Set aside.
Toss slaw or cabbage with 1/4 cup mayo and juice from 1/2 of a lime. Set aside.
Grease a skillet and preheat over medium heat. Add fish pieces. Drizzle juice from 1 lime over fish, then sprinkle with taco seasoning and saute over medium heat 6-8 minutes until outside is browned and fish is tender.
Assemble tacos by dividing slaw, fish, and avocado sauce between tortillas. Serve with additional cilantro and lime wedges.