Ingredients
Fish
- 2 pounds white fish cut into 4 ounce portions
- 2 tablespoon lime juice
- 1 teaspoon cumin
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoon olive oil
- 8–12 8” round tortillas, warmed
Fish Taco Slaw
- 1 1/2 cups finely shredded green cabbage
- 1 1/2 cups finely shredded red cabbage
- 1 tablespoon lime juice
- 2 teaspoon honey
- 1 medium shallot, minced (about 1 heaping tablespoon)
- 2 teaspoon minced jalapeños
- 3 teaspoon chopped cilantro
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Baja Cream Sauce
- 1/2 cup mayo
- 3/4 cup sour cream
- 3 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/4 cup lightly packed cilantro leaves, minced
- 2 teaspoon sriracha sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1 1/2 teaspoon adobo sauce
- 1 teaspoon honey *optional
Additional Items
- Sliced avocado
- Chopped cilantro
Instructions
- Make the slaw by mixing all of the ingredients together in a large bowl. Marinate for at least 30 minutes but no more than 8 hours. Taste and adjust seasoning (more salt if necessary).
- While the slaw is marinating make the Baja cream sauce by whisking all of the ingredients together in a bowl until well blended. Cover and chill for at least 2 hours. I actually put mine in a squeeze bottle (with a slightly larger opening).
- When you’re ready to eat, get your fish out. Heat oil in large grill pan or large skillet over med-high heat. Pat the fish dry and sprinkle both sides of fish with cumin, lime juice, salt and pepper.
- Place fish in hot oil (don’t crowd the pan do 2 batches if necessary) and cook for a couple of minutes. The edges will begin to turn white and the fish will move easily when it’s time to flip. *note the cooking time will vary based on how thick your fish is. Cook on the other side about 3 minutes. When the fish begins to flake easily remove them from the pan and place on a plate.
- To assemble place a warm tortilla on a plate. Place a few small slices of avocado on top. Next put a few heaping tablespoons of the fish taco slaw. On top of that gently place 4 ounces of fish. To finish it off squirt on some of the Baja cream sauce and a few pinches of chopped cilantro.
Notes
This will make more than enough Baja sauce so save it and use it on other dishes!
