Best 2 Baja Chipotle Fish Tacos Recipes

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Embark on a culinary journey to the sun-kissed beaches of Baja, Mexico, where flavors dance and spices ignite the senses. Discover the Baja Chipotle Fish Tacos, a tantalizing symphony of fresh flavors and zesty aromas that will transport your taste buds to paradise. These tacos are not just a meal; they are an experience, a celebration of Mexican cuisine's vibrancy and diversity.

At the heart of this dish lies the perfectly grilled fish, its tender flesh infused with the smoky heat of chipotle peppers and the tangy zest of citrus. The fish is nestled in warm tortillas, adorned with a colorful array of toppings: crisp cabbage, creamy avocado, juicy tomatoes, and a cilantro-lime crema that adds a burst of freshness.

Accompanying the tacos are three tantalizing salsas, each offering a unique flavor profile. The creamy Chipotle Crema brings a smoky richness, while the tangy Tomatillo Salsa bursts with a refreshing acidity. For those who crave heat, the Spicy Avocado Salsa delivers a fiery kick that will set your taste buds ablaze.

Whether you're a seasoned taco aficionado or a newcomer to Mexican cuisine, the Baja Chipotle Fish Tacos are sure to delight your palate. Gather your ingredients, fire up the grill, and prepare to embark on a culinary adventure that will leave you craving for more.

Here are our top 2 tried and tested recipes!

BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA



Baja Fish Tacos with Chipotle Aioli Rojo Salsa image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 30

3 cups finely sliced green cabbage
1 cup finely sliced red cabbage
Kosher salt
2 tablespoons torn fresh cilantro leaves
1 lime
3/4 cup mayonnaise
1 tablespoon pureed chipotle in adobo
1 teaspoon dark agave syrup
1 pound boneless, skinless halibut fillets
1/4 cup cornstarch
1 teaspoon chili powder
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 cups lager beer, chilled
2 quarts canola oil
Twelve 5-inch fresh corn tortillas
1/4 cup grated Parmesan
1 cup Rojo Salsa, recipe follows
Fresh Tortilla Chips, recipe follows
2 dried ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
4 quartered Roma tomatoes, stemmed
3 cloves garlic, peeled
1 jalapeno, seeded and stemmed
1 medium sweet onion, sliced
Kosher salt
Kosher salt
Canola oil, for frying
24 thick, good-quality corn tortillas

Steps:

  • For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
  • For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
  • For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
  • Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
  • Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
  • To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
  • To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
  • Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
  • Preheat the broiler.
  • Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
  • Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
  • Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
  • Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

BAJA CHIPOTLE FISH TACOS



Baja Chipotle Fish Tacos image

Marinated cod, cabbage, and zesty white sauce lend authentic Baja flavors to these easy to make tacos. This recipe was posted by a popular seasoning company and adapted from a cooking websites newsletter. Included in the 2006 Zaar World Tour - Mexico.

Provided by lauralie41

Categories     Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/4 cups Lawry baja chipotle marinade, with lime juice (R)
1 1/2 lbs cod or 1 1/2 lbs other firm white fish fillets
1/4 cup mayonnaise
1/4 cup sour cream
12 soft taco-size corn tortillas, warmed
2 cups green cabbage, shredded

Steps:

  • Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish.
  • Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag.
  • Remove fish from dish or bag and discard marinade.
  • Grill or broil fish and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork.
  • While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl.
  • To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.

Nutrition Facts : Calories 221.9, Fat 4, SaturatedFat 1.5, Cholesterol 53.7, Sodium 94.7, Carbohydrate 23.1, Fiber 3.6, Sugar 1.5, Protein 23.4

Tips:

  • Choose the right fish. White fish like cod, tilapia, or halibut work best for fish tacos. They're mild in flavor and cook quickly.
  • Make sure the fish is cooked through. Use a food thermometer to check that the fish has reached an internal temperature of 145°F (63°C).
  • Use fresh ingredients. Fresh fish, vegetables, and herbs will give your fish tacos the best flavor.
  • Don't be afraid to experiment. There are many different ways to make fish tacos. Get creative with your toppings and sauces.
  • Serve fish tacos with your favorite sides. Some popular sides include rice, beans, guacamole, and salsa.

Conclusion:

Baja chipotle fish tacos are a delicious and easy-to-make meal. They're perfect for a casual weeknight dinner or a fun party appetizer. With a few simple ingredients, you can create a flavorful and satisfying meal that everyone will love. So next time you're looking for a new fish taco recipe, give this one a try.

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