Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Baja-Style Fish Tacos with Salad and Chili-Lime Sauce by WW

Baja-Style Fish Tacos with Salad and Chili-Lime Sauce

6
Points® value
Total Time
38 min
Prep
30 min
Cook
8 min
Serves
4
Difficulty
Moderate
This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch.

Ingredients

Cooking spray

2 spray(s)

Yellow masa corn flour

½ cup(s)

Table salt

1 tsp(s)

Black pepper

¼ pinch(es)

Cayenne pepper

1⅛ tsp(s)

Garlic powder

¼ tsp(s)

Smoked paprika

½ tsp(s)

Uncooked snapper fillet

1 pound(s), red-variety, cut into 2-inch pieces

Corn tortilla

8 medium, buy a few extra in case some break

Romaine lettuce

1 small head(s), outer leaves removed and remaining leaves sliced into 1/4-inch strips

Radishes

5 medium, red-variety, thinly sliced

Uncooked scallions

2 medium, thinly sliced

Cherry tomatoes

10 medium, quartered

Shredded red cabbage

¼ cup(s)

Plain lowfat yogurt

¾ cup(s)

Fresh lime juice

2 tbsp(s)

Canned chipotle peppers

1 tsp(s), in adobo sauce, finely chopped

Cilantro

2 tbsp(s), fresh sprigs, for garnish

Instructions

  1. Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).
  2. Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat
  3. Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.
  4. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
  5. To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
  6. To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
  7. To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.

People Also Like

People Also Like