Serves 4
65 min
Baja Fish Tacos
Recipe GLPRb6a188153a1db7
Crispy pan-seared red snapper marinated in fresh salsa, served in warm corn tortillas and topped with a vibrant chipotle-lime cabbage slaw and creamy avocado. This coastal Mexican favorite features tender fish balanced with tangy, herbaceous flavors and a subtle smoky heat.
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Ingredients
¾ pound Red snapper fillets, cut into 2-inch pieces
1½ cup Fresh salsa
3 tablespoon Canola oil
12 Mini yellow corn tortillas
¾ cup Napa cabbage, finely shredded
2 tablespoon Red cabbage, finely shredded
½ cup Tomato, finely diced
3 tablespoon Yellow tomato, finely diced
2 tablespoon Fresh cilantro, finely chopped
1 tablespoon Chipotle in adobo sauce
1 teaspoon Rice vinegar
1½ tablespoon Mayonnaise
1 teaspoon Honey
2 tablespoon Fresh lime juice
pinch Salt
Directions
Combine the red snapper pieces and fresh salsa in a medium bowl. Stir gently to coat all the fish evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and tenderize the fish slightly.
Heat a large sauté pan or outdoor grill to medium-high heat. Lightly coat the cooking surface with canola oil. Remove the snapper from the marinade, allowing excess salsa to drip back into the bowl. Working in batches if needed to avoid overcrowding, cook the fish pieces until golden brown and opaque on the first side, about 3–4 minutes. Flip carefully and cook the second side until the fish is cooked through and flakes easily with a fork, about 1–2 minutes more. The internal temperature should reach 145°F. Transfer to a clean plate and let rest briefly.
While the fish cooks, warm the corn tortillas in a clean sauté pan over medium heat for about 30 seconds per side until they are pliable and lightly golden. Stack them on a clean kitchen towel to keep warm.
In a large bowl, combine the shredded Napa cabbage, shredded red cabbage, diced tomato, diced yellow tomato, and fresh cilantro. Set aside.
Place the chipotle in adobo, rice vinegar, honey, lime juice, and mayonnaise in a blender or food processor. Blend until smooth and well combined, creating a creamy chipotle-lime sauce.
Pour the chipotle-lime dressing over the cabbage and tomato mixture. Toss until all vegetables are evenly coated. Season with a pinch of salt to taste.
To assemble each taco, place a warm corn tortilla on a flat surface. Arrange a few pieces of cooked red snapper down the center. Top with a generous portion of the chipotle cabbage slaw. Slice the avocados and add avocado slices to each taco. Serve immediately while the fish and tortillas are still warm.
