Baja Fish Tacos

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
Video Watch the Video Below



  • In a large saucepan with tight-fitting lid, bring 2 cups of water to boil.
  • Add 2 Tbsp of olive oil, then one package of Vigo Cilantro Lime Rice, stirring while boiling for one minute. Cover saucepan tightly. Reduce heat to simmer, allow to cook for 20-25 minutes.
  • Dip each fish fillet in flour, then in the mixture of 2 eggs beaten together with 1-2 Tbsp of water. Coat both sides of fillet in Vigo Coconut Panko Breadcrumbs.
  • Preheat large sauté pan on medium-high. Place oil in pan, then add fillets; cook until golden brown on both sides, approximately 4 minutes each side. Place to cool on paper towels.
  • Peel, pit, and slice avocado thinly.
  • Mix together yogurt and chipotle hot sauce in bowl for topping sauce.
  • Add a thin layer of rice to the bottom of the taco shells, then break fish into large chunks and fill the taco shells. 
  • Top with avocado, slaw, and sauce. Serve with remaining cooked rice.