Description
These Baja California Fish Tacos are a classic Mexican peninsula staple made with a crispy flaky cod and served with a homemade spicy chipotle aioli.
Ingredients
Units
Scale
Taco Ingredients
- 8 Warm Corn Tortillas
- 1 pound wild-caught white fish
- 2 cups chopped red cabbage
- 1 Avocado
- 2 cups chopped lettuce
- 1/2 Jalapano Pepper (finely chopped)
- Pico de Gallo
- Salt and Pepper
- Fresh Cilantro
- Lemon and Lime
Aioli Ingredients
- 1/2 cup mayonnaise
- 1 minced garlic clove
- 2 teaspoons fresh lime juice
- 1 teaspoon chipotle chile powder, or 2 small red chilis
- Salt and pepper
Instructions
- Preheat oven to 375 and place your fish in a glass baking dish. Sprinkle fish with salt and pepper and bake for ~25 minutes, or until fish is flaky.
- Then chop all of your remaining vegetable ingredients, and set them aside for easy taco assembling.
- Taking a food processor, combine all ingredients for the aioli and blend on high until smooth. Adjust the salt, pepper, and chipotle flavor to your taste. Remember you can always add, you cant subtract.
- Once your fish is nearly finished place the tortillas in the oven for 1-2 minutes to soften slightly and warm.
- Remove tortillas and fish from the oven and begin to assemble your baja fish tacos.
- Start with the cabbage and lettuce, then move onto the pico de gallo. Next add your fish and top with avocado, chipotle aioli, and salt, pepper, fresh cilantro, and jalapeno’s to your taste.
