Baja Fish Tacos with Cilantro-Lime Rice

Published On May 2, 2013 | By Christa Schueler | Eating Healthy, Food, Fun, Holiday, Recipes

Serve You Family a Delicious Cinco de Mayo Dinner: Baja Fish Tacos with Cilantro-Lime Rice

Recess is bringing you more delicious Cinco de Mayo recipes!  What Mexican celebration would be complete without tacos?  Um, mine certainly wouldn’t.  So if you’re planning on making tacos like me, keep reading.  And if you want to impress and do something different, ditch the chicken and ground beef and go with fish!  Not only is fish good for you, it’s goes with most side dishes.  We’re serving up our fish tacos with rice and salad.  Yum.

Here’s the Organized Cook’s awesome Baja Fish Tacos with Cilantro-Lime Rice recipe.

Baja Fish Tacos with Cilantro-Lime Rice


    • tilapia, fresh- 2-3lbs
    • long grain rice- 2 cups
    • limes -4, sliced in half
    • cilantro- 1 bundle, chopped
    • Oikos Organic Plain Greek Yogurt- 1 cup (half of 16oz. container)
    • chipotle hot sauce- 4 tbspns (*like Tabasco Chipotle Pepper Sauce)
    • cole slaw cabbage mix- 1 pre-cut ready-to-eat bag
    • corn tortillas, small- 10-15
Staples (ingredients you probably already have on-hand)
  • flour- 1 cup
  • salt, paprika, chili powder, garlic powder- 1 tspn each, mixed together
  • bread crumbs- 1 cup
  • vegetable oil (enough to fill pan ¼ inch deep)
  • olive oil- 2 tbspns
  • salt- 1 tspn
  • crushed red pepper (optional)


    1. In shallow long dish combine flour, salt, paprika, chili powder, garlic powder and bread crumbs; mix well with a whisk or fork
    2. Heat oil in large non-stick skillet (about ¼ inch deep) over medium-high heat
    3. Coat fish, one at a time, in the flour mixture before transferring to hot oil to cook until golden brown on both sides, approximately 4 minutes each side
    4. Transfer cooked fish to a paper towel-lined plate to cool
    1. Bring 1 cup rice and 2 cups water to boil in large pot over high
    2. Once boiling, cover rice and reduce heat to low to simmer until all water is absorbed, approximately 15 minutes
    3. Once cooked, mix in olive oil, juice from 2 limes, half of chopped cilantro and salt
Baja Sauce
    1. In small bowl mix together yogurt and chipotle seasoning sauce
  1. In salad bowl combine cabbage mixture, remaining cilantro and juice from 2 limes and crushed red pepper (optional); toss
  2. Serve fish in corn tortillas topped with Cabbage Salad and Baja Sauce

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About The Author

UNLV graduate, wife, mother of three, blogger and aspiring novelist, Christa Schueler brings her writing, editing and research skills to Recess. As an advocate for education and health reform and a 25 year Las Vegas resident, Christa understands the need for providing a platform and a "voice" for women in Southern Nevada. Despite Las Vegas being one of the fastest growing cities in the country, Christa has seen continual lack of community connection and strives to change that. Now, she's joined the sandbox revolution!

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