My New Year's resolution several years ago was to eat more fish--it is one resolution I am happy to say that I successfully conquered. Fish has found a home as a weekly rotation on our Weston table and fish tacos are the favorite. After trying several variations, I settled on this easy and somewhat less expensive, version. I use cod because it is easy to find and costs significantly less than other species. To boot, my family devours it and the thick cod makes for lovely strips that hold their shape when moved from the baking tray to the serving platter. Why Baja? After some internet research, it appears that the lime crema makes it a dish typical of Southern California. 

Kitchen Notes
Use any white fish such as mahi-mahi, snapper, or halibut.


  • 2 pounds cod fish, cut into strips

  • 1/4 cup vegetable oil

  • 3 tablespoons lime juice

  • Zest of 1 lime

  • 2 cloves garlic, finely minced

  • 1/2 Serrano pepper, finely minced

  • 1 teaspoon cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder

  • 1 1/2 teaspoon sea salt


  • 1 small head of cabbage, finely shredded (cut out hard ribs, red or green fine)

  • Juice and zest of 1 lime

  • 2 tablespoons honey

  • 3 scallions, sliced very thinly on the bias, include some green part

  • 1 jalapeno, minced (optional)

  • 1/4-1/3 cup white vinegar (depends on how big cabbage head is)

  • 1/4 cup canola oil

  • Sea salt

  • Minced cilantro, or microgreens


  • 16 small corn tortillas--wrap 8 each in aluminum foil

  • 2 avocados, diced and tossed with juice of 1 lime and sea salt

  • Mexican crema (1/2 cup sour cream heated 20 seconds, juice and zest of 1 lime, plenty of sea salt)

  • Lime wedges

  • Pico de gallo (optional)



1. Season the fish all over with salt.

2. Combine oil, zest and juice of lime, garlic, Serrano pepper, spices and salt and marinate the fish on a half sheet baking pan. Put fish in the refrigerator until ready to bake. 

3. Mix all the cabbage slaw ingredients together and leave on counter if using within 2 hours. If not, refrigerate until ready to eat.

4. Preheat oven to 350 degrees F. Put the fish and tortillas in preheated oven for 8-10 minutes. 

5. Taste the slaw for seasoning and adjust if needed. 

6. Pass tortillas with Mexican crema, slaw, avocado and pico de gallo. Squeeze on additional lime juice if desired.














SERVES 6 to 8