We took classic Baja fish tacos and gave them the Suvie treatment! We forgo frying in favor of coating the fish in a flavorful blend of garlic powder, cumin, and cayenne pepper, and roasting the filets until perfectly flaky. This spice mix leans hot, so if you’d like to tame the flames you can always reduce the amount of cayenne pepper to ⅛ of a tsp or omit it entirely. Shredded cabbage and a drizzle of crema accompany the fish filets in a warm corn tortilla.
Baja Fish Tacos
- 10 oz cod or tilapia filets
- 2 tsp vegetable oil
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 large lime
- 2 tbsp sour cream
- 1 cup shredded cabbage
- 4 (6-inch) corn tortillas, warmed
1) Set a Suvie roasting rack into a Suvie pan, mist with cooking spray, and set aside. Pat cod filets dry and rub all over with 2 tsp vegetable oil. Combine ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ½ tsp salt in a small bowl.
2) Sprinkle spice mixture evenly over cod filets and then place filets in the prepared pan. Insert pan into the bottom of your Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 17 minutes (if using tilapia, roast for 13 minutes)
Top Zone: Roast at 350°F for 0 minutes
3) While the fish cooks, zest lime and stir together with sour cream and ½ tsp water in a small bowl. Season to taste with salt and pepper. Cut lime in half and squeeze lime juice over the cabbage, stirring to coat. Season with salt to taste.
4) After the fish is done cooking, divide between warm corn tortillas. Add pickled cabbage and drizzle with lime crema.
Nutritional Information per serving (2 servings per recipe): Calories 240, Total Fat 5g, Total Carbohydrates 24g, Total Sodium 1040mg, Total Protein 25g.