This new baja fish taco recipe with avocado crema is a vibrant blend of flavours! Each bite literally bursts with the zesty tang of lime and cilantro, the creamy richness of the avocado crema, and the sharp bite of the pickled onion. These tacos offer a balance of textures and bold tastes, bringing the coast of Mexico to your plate!

Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins

Submitted by Lesley Levinski

Ingredients:

Pickled red onion:

• 1 red onion
• 1/2 cup water
• 1/2 cup rice vinegar
• 1/2 lime, zest and juice
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp pepper

1. Slice the onion and place in a jar.
2. Boil water and add to jar with the rest of the ingredients.
3. Let the mixture sit, overnight is preferred but you will still get great taste if it only sits for a few hours.

Avocado Crema:

• 1 avocado
• 2 garlic cloves
• 1 tsp jalapenos
• 1 tsp cumin
• 1/2 tsp salt
• 1 tbsp cilantro
• 1/2 tsp lime juice
• 1/4 cup sour cream

1. Blend the garlic cloves and jalapeno together.
2. Mash the avocado and mix with the garlic and jalapeno blend, along with all other ingredients, until smooth.

Fish tacos:

• 2 lbs of baja fish
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp onion powder
• 1/2 tsp salt
• 3 tbsp olive oil
• Corn tortillas
• Lime wedges
• Feta cheese
• Cilantro, as garnish

1. Season the fish with the spices.
2. Sear the fish in a medium sized pan with the oil for 3-4 minutes per side, depending on the thickness of your filets.
3. To assemble, spread the avocado crema on a corn tortilla and top with fish, pickled onion, feta cheese and a squeeze of lime. Garnish with a bit of cilantro for more flavour.
4. Enjoy!

Note: Baja can be replaced with any white fish, such as cod, haddock or tilapia. Use what you have on hand to make this an even easier meal to whip up!