Description
Baja-style Taco Soup with tender white fish, limey tomato-chili broth, sweet corn, and shredded cabbage, finished with crema and crunchy tortilla strips for a cozy, fish-taco-in-a-bowl weeknight dinner.
Ingredients
For the Soup
1 lb firm white fish (cod or mahi-mahi), cut into 1-inch chunks
2 tbsp olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1 jalapeño, seeded and minced (optional, for heat)
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
1 tsp fine sea salt, plus more to taste
½ tsp black pepper
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, preferably fire-roasted
4 cups low-sodium chicken or vegetable broth
1 cup corn kernels (fresh or frozen)
2 cups thinly shredded green or Napa cabbage
Juice of 2 limes (about ¼ cup), plus extra wedges for serving
¼ cup chopped fresh cilantro, plus more for topping
For Serving
½ cup Mexican crema or sour cream
1½–2 cups crispy corn tortilla strips or crushed corn tortilla chips
Extra shredded cabbage, cilantro, and jalapeño slices (optional)
Instructions
Prep the ingredients.
Pat the fish dry, cut into 1-inch chunks, and season lightly with salt and pepper; set aside. Dice the onion, mince garlic and jalapeño, shred the cabbage, and measure your spices.Build the flavor base.
Heat the olive oil in a medium to large pot over medium heat. Add the onion and a pinch of salt and cook 3–4 minutes, until translucent. Stir in garlic and jalapeño and cook 30–60 seconds, stirring constantly, until fragrant.Bloom the spices.
Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir for about 30 seconds to toast the spices in the oil.Add tomato and broth.
Stir in the tomato paste and cook 1 minute. Add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Pour in the broth and bring to a gentle simmer.Add veggies and simmer.
Stir in the corn and half of the shredded cabbage. Simmer 5–7 minutes, until the cabbage starts to soften but still has some bite and the broth tastes full and seasoned.Poach the fish.
Reduce the heat to medium-low so the soup is gently bubbling. Nestle the fish pieces into the broth in an even layer. Simmer 5–7 minutes, without stirring much, until the fish is opaque and flakes easily with a fork.Finish with lime and cilantro.
Turn off the heat. Stir in the lime juice and chopped cilantro, then taste and adjust with more salt or lime as needed.Serve and garnish.
Ladle the soup into bowls, making sure each serving gets plenty of fish. Top with a spoonful of crema, a generous handful of tortilla strips, extra cabbage, cilantro, and jalapeño if desired. Serve with lime wedges.
Notes
Pro tip
Use low-sodium broth so you can adjust seasoning at the end without the soup becoming too salty.
Substitutions
Swap cod/mahi-mahi for other firm white fish or shrimp (add during the last 3–4 minutes). Trade some cabbage for bell pepper, zucchini, or canned black beans. For a creamier soup, whisk 2–3 tbsp crema into the pot off the heat before serving.
Diet swaps
Use gluten-free broth and certified gluten-free tortilla strips to keep it gluten-free. For dairy-free, skip the crema or use a plant-based alternative and add avocado and extra lime.
Make-ahead
Chop aromatics and cabbage 1–2 days ahead and pre-mix your spices. Store cooked soup (without tortilla strips) in the fridge 3–4 days or freeze up to 3 months. Add fresh lime and toppings after reheating.
Reheating
Warm gently on the stove over medium-low, thinning with a splash of broth or water if needed.
Troubleshooting
Soup tastes flat? Add a pinch of salt and a squeeze of lime. Too spicy? Stir in more crema or extra broth. Fish overcooked? Next time, simmer more gently and start checking at 4–5 minutes. Too thin? Simmer uncovered a bit longer or lightly mash some corn and cabbage against the side of the pot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: Baja-style, Mexican-inspired