Baja Fish Tacos
May 2, 2019
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.
- Prep: 20 mins
- Cook: 20 mins
- Yields: Serves 4
Ingredients
FISH & OTHERS
1 ½ lb. Boneless Fillet Fish (Cod, Haddock, Mahi Mahi, or Salmon, etc.)
2 Cups Shredded Coleslaw Mix (Carrot & Cabbage (Purple & White)
CHIPOTLE MAYO
2 Tbsp Chipotle in Adobo Sauce
PICKLED ONIONS
1 Cup Thinly Sliced Red/Purple Onion
1 Seeded Serrano Chili (Optional)
GUACAMOLE
1 Tsp Serrano or Jalapeno Chili (Optional)
KITCHEN TOOLS
Directions
HOW TO MAKE CHIPOTLE MAYO
1Mix all ingredients in a small bowl and refrigerate until ready to use.
HOW TO MAKE PICKLED ONIONS
1Soak onions in hot water for 5 mins.
2Drain, add lime juice, vinegar, salt, and chili. Let sit for 10 minutes before serving.
HOW TO MAKE GUACAMOLE
1Cut, 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
1Cut fish into 3 inches long & 1 inch wide pieces to fit in the tortillas.
2In a small bowl combine 3 tbsp oil, Adobo Lime Seasoning, juice of 1 lime, ½ tsp of salt, ⅛ tsp pepper, and blend.
3Pour marinade over fish, massage into the fish, refrigerate for 15 minutes.
HOW TO ASSEMBLE TACOS
1On a plate, add flour, a pinch of salt and pepper; mix well.
2Lightly coat each piece of fish with flour and shake off excess.
3In 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.
Print out the GUACAMOLE recipe and get your chips ready to go
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