Baja Fish Tacos

Baja Fish Tacos
Staff Writer
Heidi Geldhauser

 

The work of chef Richard Sandoval, this fish taco recipe comes together with just six ingredients and provides a light, easy summertime dish. We like how the fish is marinated in a classic salsa before being sautéed to perfection, and we also found this recipe is flexible enough to swap in whatever fish you’ve got on hand, like the freshly caught tuna you have sitting in the cooler after a day of fishing.

4
Servings
212
Calories Per Serving
Deliver Ingredients

Ingredients

For the tacos

  • 3/4 Pounds red snapper, cut into 2-inch pieces
  • 1 1/2 Cup fresh salsa
  • 3 Tablespoons canola oil
  • 12 mini yellow corn tortillas
  • 1 1/2 Cup cabbage slaw (recipe below)
  • 2 ripe avocados

For the slaw

  • 3/4 Cups finely shredded Napa cabbage
  • 2 Tablespoons finely shredded red cabbage
  • 1/2 Cup finely diced tomato
  • 3 Tablespoons finely diced yellow tomato
  • 2 Tablespoons finely chopped cilantro
  • 1 Tablespoon chipotle in adobo
  • 1 Teaspoon rice vinegar
  • 1 1/2 Tablespoon mayonnaise
  • 1 Teaspoon honey
  • 2 Tablespoons fresh lime juice
  • Pinch of salt

Directions

For the tacos

In a medium bowl, add the red snapper and the salsa. Marinate for at least 30 minutes. 

Heat an outdoor grill or a medium sauté pan to medium-high. Grease either the grill or the sauté pan with the canola oil. Cook the red snapper until golden brown on 1 side, about 3-4 minutes. Turn the fish and cook on the other side until cooked through, about 1-2 minutes. Remove the fish from the heat and set aside to remove excess natural oils.

Heat the tortillas in a warm sauté pan until golden. Quickly set aside.

To assemble tacos, place the cooked fish on tortilla and top off with cabbage slaw recipe and diced avocado. 

For the slaw

Place the cabbage, tomatoes, and cilantro in a large bowl and set aside. In a blender or a food processor, purée the chipotle, rice vinegar, honey, lime juice, and mayonnaise until well combined. Toss with the salad ingredients and season with a pinch of salt. Serve. 

Nutritional Facts

Total Fat
14g
20%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
16g
12%
Protein
10g
22%
Vitamin A, RAE
591µg
84%
Vitamin C, total ascorbic acid
99mg
100%
Vitamin K (phylloquinone)
320µg
100%
Calcium, Ca
249mg
25%
Choline, total
12mg
3%
Fiber, total dietary
5g
20%
Folate, total
145µg
36%
Iron, Fe
5mg
28%
Magnesium, Mg
146mg
46%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
155mg
22%
Selenium, Se
5µg
9%
Sodium, Na
448mg
30%
Water
230g
9%
Zinc, Zn
2mg
25%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.