3 ratings

Baja Fish Tacos



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.


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


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.