Baja Fish Tacos

Sam Jones/Quinn Brein

For the cabbage slaw:


2 cups finely shredded cabbage
1 small garlic clove, minced
1/2 cup sour cream
1 tablespoon fresh lime juice
1 small tomato, diced
2 sprigs cilantro, leaves and stems finely chopped
1/2 small jalapeño pepper, stem and seeds removed, finely chopped (optional)
1/2 teaspoon kosher or sea salt


First, make the cabbage slaw: In a large mixing bowl, stir together the cabbage, garlic, sour cream, lime juice, tomato, cilantro, jalapeño (if using), and salt. Cover and refrigerate while you prepare the fish (it will keep up to 2 days).

For the tacos:


10 tacos (4 to 6 servings)

Preparation Time

45 Minutes

Total Time

45 Minutes

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