Baja Fish Tacos

4.7 from 3 ratings

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.

Servings

servings

Ingredients

3/4 pound red snapper, cut into 2-inch pieces
1 1/2 cup fresh salsa
3 tablespoon canola oil
12 mini yellow corn tortillas
1 1/2 cup cabbage slaw (recipe below)
2 ripe avocados
3/4 cup finely shredded napa cabbage
2 tablespoon finely shredded red cabbage
1/2 cup finely diced tomato
3 tablespoon finely diced yellow tomato
2 tablespoon finely chopped cilantro
1 tablespoon chipotle in adobo
1 teaspoon rice vinegar
1 1/2 tablespoon mayonnaise
1 teaspoon honey
2 tablespoon fresh lime juice
pinch of salt

Directions

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.
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.