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Oklahoma Gardening

Baja Fish Tacos



  • 1 cup shredded green cabbage
  • 4 thin slices red onion
  • 1/2 teaspoon fresh lime juice
  • 2 pinches kosher salt, divided
  • 1/3 cup non-fat plain yogurt
  • 1/8 teaspoon cumin
  • 1/3 teaspoon chili powder
  • 2 tablespoons chopped cilantro or Italian parsley
  • 8 1-ounce fish sticks
  • 8 6-inch corn tortillas

  1. Combine shredded cabbage and sliced onion with lime juice and one pinch of salt. Set aside.
  2. In a small bowl combine yogurt, cumin, chili powder, remaining pinch of salt and cilantro or Italian parsley.
  3. Bake fish sticks according to package directions.
  4. While fish sticks bake warm tortillas using one of these methods:
  • Stack tortillas and wrap in aluminum foil. Place in a 375oF oven for 10 to 15 minutes.
  • Wrap the stack of tortillas in a slightly damp, clean kitchen or paper towel and microwave on High 30 to 45 seconds.
  1. To assemble tacos stack two warmed tortillas together. Spread 1 tablespoon of the yogurt mixture down the center of the top tortilla. Top with 1/4 cup of the cabbage mixture and two fish sticks.