These Crispy Baja Fish Tacos are a delightful twist on the classic recipe, featuring a tangy slaw and a zesty sauce.
Combine the shredded cabbage and carrot in a mixing bowl. Squeeze the juice of the lime over the vegetables, and season with salt and pepper. Toss well to coat evenly.
Letting the slaw sit for a few minutes allows the flavors to meld together.
In a small bowl, mix the mayonnaise, chopped cilantro, and diced red onion. Stir until smooth and set aside.
For a spicier sauce, add a dash of hot sauce or a pinch of cayenne pepper.
Season the fish fillets with paprika, cumin, salt, and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the fish for 3-4 minutes on each side until cooked through. Remove from heat and flake into pieces.
Avoid overcooking the fish to keep it moist and tender.
Warm the tortillas in a dry skillet or microwave until pliable. Place a portion of slaw on each tortilla, followed by the flaked fish. Drizzle with the prepared sauce.
Serve immediately to enjoy the tacos at their best texture and flavor.
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