Baja Fish Tacos
I love fish tacos, especially when the fish is not fried. These Baja fish tacos have been a favorite of mine for over ten years. While I can't pinpoint the exact source, I’m 90% sure I found the original recipe in Cooking Light Magazine, which I subscribed to at the time. When everything went digital, I found it on MyRecipes.com, but that page has since been removed. There’s also a YouTube video with a very similar recipe attributed to Southern Living, and a few food bloggers have shared versions that are almost identical. Despite the challenges in giving proper credit, I’ve cherished and tweaked this recipe to suit my taste.
What I Do Differently
Seasoning: Instead of combining spices, I often use a local fish market seasoning or Chef Paul Prudhomme’s Blackened Redfish Magic. It saves time and adds a delicious depth of flavor.
Yogurt Substitute: I use high-quality grass-fed yogurt in place of sour cream. This is my go-to substitution if I don’t have sour cream on hand, and I always have yogurt in the fridge.
Fish Choice: The original recipe called for Tilapia, but I prefer Mahi-Mahi, flounder, or other locally caught fish. It enhances the freshness and flavor of the tacos.
I hope you enjoy these Baja fish tacos as much as I do! Here’s the recipe, as close to the original as possible, with my personal tweaks:
Baja Fish Tacos Recipe
Ingredients:
For the Sauce:
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 1 cup white onion, thinly sliced
- 1/4 to 1/2 cup sour cream (or plain grass-fed Greek yogurt as a substitute)
For the Seasoning
- 1 1/2 tsp paprika
- 1 1/2 tsp brown sugar
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground red pepper
For the Fish:
- 4 mahi-mahi, flounder, or other mild white fish fillets, 6 oz each
- 1 Tbsp avocado oil
- 8 6-inch corn tortillas
- 1/2 to 1 whole ripe avocado, peeled and thinly sliced
- 4 lime wedges
Instructions:
For the Sauce:
1. Prepare Ingredients: Slice the jalapeño and remove the seeds. Squeeze 2 tablespoons of lime juice into a small bowl or small food processor. Wash and dry cilantro. Thinly slice the white onion and set aside.
2. Blend Sauce: Add jalapeño, lime juice, cilantro, and sour cream (or Greek yogurt) to a small food processor. Process until well combined. Pour the sauce over the sliced white onion and let sit while you cook the fish and warm the tortillas.
For the Fish:
1. Season Fish: Brush the fish fillets with avocado oil and sprinkle with the blackening seasoning.
2. Cook Fish: Heat a medium-hot skillet and cook the fish fillets for 2 to 3 minutes on one side. Turn and cook until the desired doneness. Remove the fish from the skillet when it reaches the desired temperature.
3. Warm Tortillas: While the fish is cooking, heat the corn tortillas.
Assemble the Tacos:
1. Fill Tortillas: To each warm tortilla, add a portion of fish, the onion with sauce, and sliced avocado.
2. Garnish and Serve: Sprinkle additional chopped cilantro over the top and squeeze lime juice over all the ingredients.
Eat and enjoy your delicious Baja fish tacos!
These Baja fish tacos are perfect for a fresh, flavorful, and satisfying meal. The combination of spicy blackened fish, tangy lime, creamy avocado, and a zesty jalapeño-cilantro sauce will make this dish a favorite for any taco night.
