Best 6 Baja Cabbage Slaw Recipes

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**Baja Cabbage Slaw: A Refreshing and Vibrant Mexican-Inspired Salad**

Indulge in the flavors and colors of Mexico with our delectable Baja cabbage slaw, a vibrant and refreshing salad that captures the essence of Baja California cuisine. This tantalizing dish combines the crunch of shredded cabbage with a medley of crisp vegetables, including carrots, radishes, and red onions. Tossed in a tangy and flavorful dressing made with mayonnaise, sour cream, lime juice, and a blend of Mexican spices, our Baja cabbage slaw delivers a delightful balance of sweet, tangy, and slightly spicy notes. Served as a side dish or as a topping for tacos, burritos, and other Mexican favorites, this salad is sure to add a burst of freshness and flavor to your culinary creations. Explore our collection of Baja cabbage slaw recipes, each offering unique variations on this classic dish. From a creamy avocado-lime dressing to a spicy chipotle-spiked version, our recipes cater to a range of tastes and preferences. Dive into the vibrant flavors of Baja with our Baja cabbage slaw, a refreshing and utterly delicious salad that will transport you to the sun-kissed shores of Mexico.

Here are our top 6 tried and tested recipes!

BAJA FISH TACOS



Baja Fish Tacos image

These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 18

5 cups (or one 10-ounce bag) shredded red cabbage
3 tablespoons minced red onion
½ cup fresh chopped cilantro
3 tablespoons cider vinegar
1½ teaspoons vegetable oil
½ teaspoon salt
¾ cup mayonnaise, best quality such as Hellmann's
2 tablespoons lime juice, from one lime
2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
1 large garlic clove, roughly chopped
1 cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup beer
1½ pounds skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil, for frying
12 (6-inch) soft corn tortillas, warmed
Lime wedges, for serving

Steps:

  • Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
  • Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
  • Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
  • In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
  • Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
  • Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
  • Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
  • Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
  • Note: Nutritional Information does not include the chipotle sauce.

Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg

BAJA FISH TACOS



Baja Fish Tacos image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa

Steps:

  • Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
  • Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
  • Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
  • Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

JICAMA AND RED CABBAGE SLAW



Jicama and Red Cabbage Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup fresh lime juice
1 tablespoon Mexican crema or sour cream
Kosher salt
1/2 teaspoon ground cumin
3 scallions, chopped
1 small clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 medium red cabbage, thinly sliced
1/2 medium jicama, peeled and cut into matchsticks

Steps:

  • Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).

BAJA CABBAGE SLAW



Baja Cabbage Slaw image

Provided by Mark Miller

Categories     Sauce     Cabbage

Yield 2 cups, enough for 8 tacos

Number Of Ingredients 4

1/2 head small (5-inch diameter) green cabbage
2 tablespoons regular mayonnaise (not light)
3/4 teaspoon fresh lime juice
2 drops jalapeño Tabasco Sauce (optional)

Steps:

  • Remove the outer leaves of the cabbage. Cut a V-shaped wedge around the tough inner core and remove the core and discard. Halve the cabbage to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a thin julienne (about 1/8 inch thick) or julienne with a hand-held Japanese mandoline. Transfer the julienned cabbage to a large bowl. In a bowl, mix together the mayonnaise, lime juice, and Tabasco. Toss the mayonnaise mixture with the cabbage, refrigerate, and use within a few hours.

CABBAGE SLAW



Cabbage Slaw image

This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 medium head cabbage (about 2-1/2 pounds)
1 carrot
1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 1 teaspoon celery seed

Steps:

  • In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

Nutrition Facts :

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW



Baja Fried Fish Tacos With Spicy Cabbage Slaw image

I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!

Provided by Rinshinomori

Categories     Mexican

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup salsa
1/3 cup mayonnaise
vegetable oil (for deep frying)
3/4 cup beer, plus
2 -3 tablespoons beer
3/4 cup all-purpose flour
1/2 teaspoon salt
1 -1 1/4 lb cod fish fillet, cut into 2 inch cubes
8 corn tortillas
4 cups coleslaw mix
8 lime wedges

Steps:

  • In a small bowl, mix salsa and mayonnaise; set aside.
  • In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
  • Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
  • In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
  • To assemble, place 2 corn tortillas each on 4 individual plates.
  • Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

Nutrition Facts : Calories 842.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 107.9, Sodium 1833.5, Carbohydrate 111.3, Fiber 13.6, Sugar 13, Protein 55.9

Tips:

  • To make your slaw extra crunchy, use a mandoline or food processor to thinly slice the cabbage.
  • For a more flavorful slaw, marinate the cabbage in the dressing for at least 30 minutes before serving.
  • If you don't have any lime juice on hand, you can substitute lemon juice.
  • To add a bit of sweetness to the slaw, try adding a tablespoon of honey or agave nectar to the dressing.
  • For a spicy slaw, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
  • Serve the slaw as a side dish with tacos, burritos, or grilled fish.

Conclusion:

Baja cabbage slaw is a delicious and versatile side dish that can be enjoyed with a variety of Mexican-inspired dishes. It's also a great way to use up leftover cabbage. With its fresh, crunchy texture and tangy dressing, this slaw is sure to be a hit at your next party or potluck.

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