Best Baja Fish Tacos
A fresh and flavorful dish featuring flaky white fish, zesty slaw, and creamy chipotle mayo, all wrapped in warm corn tortillas.
Ingredients
Fish and Tortillas
- 1 pound White fish fillets (like cod or tilapia) Choose fresh fish.
- 8 pieces Corn tortillas Can substitute with flour tortillas if preferred.
Citrus Slaw
- 2 cups Cabbage (for slaw) Shredded finely.
- 1 cup Carrots (for slaw) Shredded finely.
- 2 tablespoons Citrus juice (lime or orange) To enhance flavors.
- 1 pinch Salt
- 1 pinch Pepper
Toppings
- 1 whole Avocado Sliced.
- 1/2 cup Chipotle mayo Mayonnaise mixed with chipotle in adobo.
- 1/4 cup Cilantro Fresh, for garnish.
Instructions
Preparation of Citrus Slaw
- Shred the cabbage and carrots finely.
- In a bowl, toss them together with lime or orange juice, a pinch of salt, and pepper until well mixed.
- Allow it to sit for a few minutes to let the flavors meld and soften the cabbage.
Cooking the Fish
- Season the white fish fillets with salt and pepper.
- Heat a grill pan or skillet over medium-high heat.
- Cook the fish for about 5-7 minutes, flipping once, until cooked through and golden brown. The fish should be opaque and flaky when done.
Warming the Tortillas
- Heat tortillas in a dry skillet for 30 seconds on each side or wrap them in a damp paper towel and microwave for about 20 seconds, until warm and pliable.
Assembling the Tacos
- Start with the warm tortilla, placing a piece of fish in the center.
- Top it with a generous helping of citrus slaw, slices of creamy avocado, and drizzle with spicy chipotle mayo.
Serving
- Scatter fresh cilantro over the tacos.
- Serve immediately for the best experience.
Notes
Serve warm with lime wedges and a bowl of extra chipotle mayo for dipping. Pair with refreshing sides like bean salad or tortilla chips.