Description
Restaurant-quality Baja-style tacos with tender spiced fish, toasted corn tortillas, and a tangy buttermilk-lime crema. Fresh, zesty, and perfect for weeknight meals.
Ingredients
4 (4–6 oz) white fish fillets (e.g. sea bass, tilapia)
8 small (6–7 in) corn tortillas
½ cup buttermilk
½ cup refried black beans (drained, if canned)
2 key limes (zested)
¼ cup chopped Mexican cilantro (or flat-leaf parsley)
1 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt
2 tbsp lime juice
1 tbsp olive oil (for crema)
¾ tsp honey
¼ cup chopped green onion (scallion)
Instructions
Pat fish dry and season with cumin, paprika, and salt
Heat olive oil in a skillet over medium-high heat
Cook fish for 3–4 minutes per side until flaky; set aside
In a bowl, whisk buttermilk with lime juice, 1 tbsp olive oil, honey, and key lime zest
Chop cooked fish into bite-sized pieces
Toasted tortillas over direct heat until golden
Spoon refried beans into tortillas
Top with fish, a dollop of lime crema, cilantro, and green onion
Notes
Use corn tortillas – they hold up better to toppings
Buttermilk adds tang without sour cream’s richness
Smoked paprika enhances the Mexican coastal flavor profile
Store leftovers in an airtight container for up to 2 days
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 340
- Sugar: 4g
- Sodium: 1800mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg