Living in San Diego, fish tacos are abundant. You can get them made from Ahi, Tilapia, Snapper, Mahi Mahi, even Shark. My favorite though is still Cod. So mild, so mellow, it just melts in your mouth. And since I like my fish naked (not breaded), this fish taco recipe is also great for those watching their waistline or just trying to eat a bit more healthy.

I’m also not a fan of super mayo slaws, so my recipe is a bit lighter and tangy than most. You can spice it up as much as you like. If you follow my version completely, it will be medium to medium-high in heat, but still very tolerable. We thought it was so tasty, it could be a side on its own with fried chicken or loose meat sandwiches. I hope you find it just as yummy as we did!

Baja Fresh Fish Tacos (Cod):

1 lb. Fresh Cod (I found a sale, $4.99 per lb. If not, use frozen) – $4.83
1/2 Lemon, fresh squeezed – $.15
1 tsp red chili powder – pantry
1/2 tsp salt – pantry
1/2 tsp garlic – pantry
1 Tbsp Canola oil – pantry

Cut fish into 1 inch squares and sprinkle with oil. Next, squeeze the juice from 1/2 a lemon onto the fish and sprinkle with salt, garlic and chili powder. Mix and set aside to marinade while you make your slaw.

Spicy Cilantro and Lemon Slaw:

1/4 head green cabbage – $.25
1/4 head iceberg lettuce – $.25
2 Tbsp chopped fresh cilantro – $.15
1/4 cup green onion, sliced – $.20
2 serrano chili, diced (add more or less to your taste) – $.15
2 Tbsp salad dressing or mayo – pantry/fridge
2 Tbsp vinegar (I prefer rice wine, but regular or applecider is ok) – pantry
1 fresh lime, juiced – $.20
1/2 fresh lemon (just the juice, about 1 Tbsp) – $.15
1/4 tsp Cumin – pantry
1 Roma Tomato – $.15
1 Tbsp Tapatio – pantry
1/2 tsp fresh ground black pepper – pantry
1/2 tsp salt – pantry
8-10 Corn Tortillas – $.70

COST: $2.20

Thinly slice/shred lettuce and cabbage. Add diced serrano, tomato, green onion and cilantro and toss. In a separate bowl, mix vinegar, mayo, lime and lemon juice, Tapatio, cumin, salt and pepper. Whisk together till thoroughly blended. For extra hot slaw, add more Tapatio. Fold sauce into tossed cabbage & lettuce mixture and refrigerate till ready to serve.

Back to the fish. Prepare a wok or fry pan with a tablespoon of oil and heat to medium. Toss in fish and fry about 4 mins then turn. Fry another 3 mins and remove from heat. Serve on warm corn tortillas with fresh slaw and enjoy!

On occasion, one will splurge. I did that with this meal because I had bought some Stuffed Clam from Sprouts for Easter dinner. Then we changed the menu. So, since they were bought, I used them for this meal. Typically, I would pair these tacos with rice or beans, so it would definitely be under $10.

Still, it’s not too bad. These wonderful little gems are only $1.69 a piece. So, really, it’s not much of splurge, if you consider what it costs to feed your family fish tacos at a restaurant or even Rubios.

GRAND TOTAL: $7.18 (with stuffed clam – $13.94)