Baja Fish Tacos

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • olive oil
  • 6 6-inch corn tortillas
  • 2 cups finely shredded cabbage
  • sour cream Optional garnish
  • salsa Optional garnish
  • chopped cilantro Optional garnish
  • lime wedges Optional garnish


  • Preheat oven to 425 degrees.
  • In a small bowl, combine first 6 ingredients (cumin through garlic powder); sprinkle mixture evenly over both sides of fish. Place fish on a baking sheet coated with olive oil.
  • Bake for 9 minutes or until fish flakes easily when tested with a fork. Place cooked fish in a bowl; break into pieces with a fork.
  • Heat the tortillas according to package directions. Divide fish evenly among warm tortillas; top each with shredded cabbage and additional garnishes as desired.


SERVING SUGGESTION: Serve a big salad on the side. VEGETARIAN: Use extra-firm tofu instead of fish. KOSHER: No changes necessary. GLUTEN FREE: Use gluten free tortillas. Make sure salsa is gluten free, if using. NUTRITION: Per Serving: 179 Calories; 2g Fat; 25g Protein; 13g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 157mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat. Points: 4
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