Living in southern California, I’ve scoured dozens of iconic taco stands, seafood restaurants and proprietors on a worthy mission to sample local sheepshead, blue fin tuna, shrimp, yellowtail, yellow fin, halibut, sea bass, and more … in most every preparation one could imagine. (One may think I’d have grown gills by now!) Yet one of my all-time favorite seafood preparation is an authentic Baja Style Fish Taco. I’ve ventured south of the border to Ensenada, Mexico on several occasions to satiate my cravings for their infamous fish tacos. Warm corn tortillas that are brimming with wild-caught fish, fresh cilantro, avocado, cabbage-lime slaw, and a tangy, yet oh-so-creamy Baja style taco sauce (with a drizzle of classic Valentina® Salsa Picante) hooks me every time!
Having devoured innumerable fish tacos, I eventually created a yummy version in my own kitchen, and friend — this is how Taco Tuesday should roll — every week! Please give it a try and leave a note in the comments. Don’t forget to share your comments here, and your pics and tag me: @coachedbyjan on Instagram.
True Baja-style fish tacos aren’t authentic if they’re not oozing with a zesty south-of-the-border taco sauce. Grab the ingredients and elevate your Baja Style Fish Tacos with this Baja Sur Fish Taco Sauce 🎣
Baja Style Fish Tacos
- 1 Grill Optional
- 1 lb Halibut (substitute Sea Bass)
- 1 Lime Zested and juiced, divided
- 4 tbsp Olive Oil Divided
- 1/2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Oregano, dried
- 1/2 tsp Sea Salt Divided
- 8 Corn Tortillas Taco-size
- 2 cup Cabbage Finely shredded
- 1/4 cup Cilantro Chopped
- 1 cup Cherry Tomatoes Quartered
- 1 Avocado Thinly sliced
- 1/2 cup Fish Taco Sauce
- 1/2 cup Cotija Cheese Crumbled
- 2 tbsp Hot Sauce Valentina brand recommended
- 1 lime Sliced into wedges
- Pat fish dry on both sides and cut into 1" pieces. In a large bowl combine the fish, half of the lime zest and juice, 1 tbsp olive oil, garlic powder, chili powder, oregano, and 1/4 tsp of salt. Cover and set on counter to marinate for 10 to 15 minutes.
- Heat a large nonstick pan over medium heat and add 1 tbsp olive oil. Cook the fish until just cooked through, 5-6 minutes, turning to cook on all sides. Removed cooked fish to a plate and tent with foil for a few minutes, allowing fish to rest.(Alternately, heat a grill to medium-high heat. Transfer fish to a grill pan and grill about 5 minutes. Flip over and continue grilling another 4-5 minutes, until just cooked through. Remove from grill, tent with foil and set aside.)
- Set the same pan you used to cook the fish over medium-high heat, and lightly coat with 1 to 2 tsp of the remaining olive oil. Set a tortilla in the pan and sear for about 1 minute. Using tongs, flip and repeat with the other side. Gently fold in half with your tongs and remove tortilla to a plate. Continue with remaining tortillas, adding more oil as needed to prevent sticking.
- Enjoy tacos with condiments including shredded cabbage, quartered cherry tomatoes, cilantro, diced avocado, Baja Sur Fish Taco Sauce, a dash of hot sauce, lime wedges, and sprinkle of crumbled Cotija cheese.
- Note: Serving size and calories based on 2 tacos per person