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Baja Fish Tacos | Steph the Sommelier

Baja Fish Tacos

Baja Fish Tacos

20 mins prepServes 4

Delicious fish tacos paired with a refreshing sweet sangria. Featuring a vibrant coleslaw made from red cabbage, carrot, cilantro, and green onion, dressed with olive oil and lime juice. The spicy mayo made with mayo and Greek yogurt adds an extra kick, while the fish fillets are seasoned with Baja spice and grilled to perfection. Quick to assemble with grilled corn tortillas, spicy mayo, fish, and coleslaw—a delightful meal!

4 servings

What you need

olive oil

1 fl oz olive oil

red cabbage

1 red cabbage

corn tortilla

1 corn tortilla

salt

1 tsp salt

lime juice

1 fl oz lime juice

pepper

cilantro

1 bunch cilantro

sriracha

1 fl oz sriracha

green onion

1 bunch green onion

greek yogurt

1 cup greek yogurt

mayo

1 fl oz mayo

carrot

avocado

spice mix

whitefish

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Instructions

1: Thinly slice 1/4-1/2 a red cabbage.

2: Grate 1 large carrot.

3: Chop a handful of cilantro and green onion.

4: Dress the coleslaw with olive oil, fresh lime juice, salt, and pepper.

5: Mix equal parts mayo and plain Greek yogurt to make spicy mayo.

6: Add sriracha to the spicy mayo to taste.

7: Dry your favorite white fish with a paper towel.

8: Add olive oil and Baja spice mix to coat both sides of the fish.

9: Grill the fish on medium heat until flaky.

10: Quickly grill corn tortillas.

11: Assemble the tacos with spicy mayo, fish, and coleslaw.

View original recipe

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