Just imagine that it’s that time of year again! Your vacation is drawing near and this year you have decided to visit that beautiful country of Mexico! You can feel the humidity and smell the ocean already. One thing that you can be sure of is the plethora of wonderful foods that you are about to encounter on your upcoming trip.

When I think of Mexico one of the first things that come to my mind is tacos! You can get so many different variations of this yummy handheld favorite and one of our absolute faves is the beloved fish taco. Loaded with delicious cod or mahi-mahi a well-made fish taco will set off every taste bud in your mouth leaving you with nothing but happiness.

Of course, you need to pair your fish tacos with a cold Corona or umbrella drink and let’s not forget an unforgettable ocean view.

This recipe that we have below is Flavor Noire’s famous Baja Fish Taco recipe and let’s just say it has become a favorite amongst many. Loaded with fresh ingredients and cooked with love and perfection you can take a trip down to Baja, Mexico right from your very own kitchen at home.

Things you will need for fish and others:

  • 1 Lime
  • ¾ Cup Oil
  • 1 Tsp Salt
  • ⅛ Tsp Black Pepper
  • ½ Cup All-Purpose Flour
  • Fresh Cilantro (Garnish)
  • 8 Corn Tortillas
  • 1 Tbsp Adobo Lime Seasoning
  • 1 ½ lb. Boneless Fillet Fish (Cod, Haddock, Mahi Mahi, or Salmon, etc.)
  • 2 Cups Shredded Coleslaw Mix (Carrot & Cabbage (Purple & White)

* Bold ingredients are found in your Mexico box.

For the CHIPOTLE MAYO:

  • 5 Tbsp Mayonnaise
  • 1 Tsp Sour Cream
  • 2 Tbsp Chipotle in Adobo Sauce

For the PICKLED ONIONS:

  • 1 Cup Thinly Sliced Red/Purple Onion
  • 1 Seeded Serrano Chili (Optional)
  • ½ Cup White Vinegar
  • 1 Lime
  • 1 Tsp Salt

For the GUACAMOLE:

  • 2 Ripe Avocados
  • 1 Tomato
  • 1 Lime
  • ½ Tsp Kosher Salt
  • ¼ Cup Diced Red Onion
  • ¼ Cup Cilantro (Chopped)
  • 1 Tsp Serrano or Jalapeno Chili (Optional)

KITCHEN TOOLS

  • Knife
  • Cutting Board
  • Bowls

Check out the recipe below:

Print

Baja Fish Tacos

  • Author: Flavor Noire
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2-4 servings 1x
  • Category: Mexico
  • Cuisine: Mexican

Description

Originating from Baja California in Mexico with a colored history and a classic from the peninsula. This taco will have you licking your fingers and calling for seconds in no time Yes! it’s authentic.


Scale

Ingredients

FISH & OTHERS

  • 1 Lime
  • ¾ Cup Oil
  • 1 Tsp Salt
  • ⅛ Tsp Black Pepper
  • ½ Cup All-Purpose Flour
  • Fresh Cilantro (Garnish)
  • 8 Corn Tortillas
  • 1 Tbsp Adobo Lime Seasoning
  • 1 ½ lb. Boneless Fillet Fish (Cod, Haddock, Mahi Mahi, or Salmon, etc.)
  • 2 Cups Shredded Coleslaw Mix (Carrot & Cabbage (Purple & White)

CHIPOTLE MAYO

  • 5 Tbsp Mayonnaise
  • 1 Tsp Sour Cream
  • 2 Tbsp Chipotle in Adobo Sauce

PICKLED ONIONS

  • 1 Cup Thinly Sliced Red/Purple Onion
  • 1 Seeded Serrano Chili (Optional)
  • ½ Cup White Vinegar
  • 1 Lime
  • 1 Tsp Salt

GUACAMOLE

  • 2 Ripe Avocados
  • 1 Tomato
  • 1 Lime
  • ½ Tsp Kosher Salt
  • ¼ Cup Diced Red Onion
  • ¼ Cup Cilantro (Chopped)
  • 1 Tsp Serrano or Jalapeno Chili (Optional)

KITCHEN TOOLS

  • Knife
  • Cutting Board
  • Bowls

Instructions

HOW TO MAKE CHIPOTLE MAYO

  • Mix all ingredients in a small bowl and refrigerate until ready to use.

HOW TO MAKE PICKLED ONIONS

  • Soak onions in hot water for 5 mins.
  • Drain, add lime juice, vinegar, salt, and chili. Let sit for 10 minutes before serving.

HOW TO MAKE GUACAMOLE

  • Cut, peel and scoop out the flesh from avocado into a bowl, add onions, tomatoes, chilies, juice of the lime, kosher salt, and cilantro; mix together.

HOW TO PREPARE FISH

  • Cut fish into 3 inches long & 1 inch wide pieces to fit in the tortillas.
  • In a small bowl combine 3 tbsp oil, Adobo Lime Seasoning, juice of 1 lime, ½ tsp of salt, ⅛ tsp pepper, and blend.
  • Pour marinade over fish, massage into the fish, refrigerate for 15 minutes.

HOW TO ASSEMBLE TACOS

  • On a plate, add flour, a pinch of salt and pepper; mix well.
  • Lightly coat each piece of fish with flour and shake off excess.
  • In a large pan over medium heat, add remaining oil. Pan fry fish until all sides are golden brown on all sides; 1-2 mins on each side.

Keywords: Mexico