Best 2 Baja Fish Tacos With Chipotle Aioli Rojo Salsa Recipes

**Baja Fish Tacos: A Culinary Journey to the West Coast of Mexico**

Originating from the vibrant coastal state of Baja California in Mexico, Baja fish tacos have captivated taste buds worldwide with their tantalizing flavors and vibrant colors. These tacos are a symphony of crispy beer-battered fish enveloped in warm corn tortillas, topped with a medley of fresh ingredients that evoke the essence of Baja's culinary scene. Savor the tangy crunch of shredded cabbage, the creamy richness of avocado, the zesty kick of pico de gallo, and the refreshing acidity of lime wedges. Accompanying these tacos are two delectable sauces: a spicy chipotle aioli for those who crave a fiery kick and a vibrant rojo salsa for a milder yet flavorful experience. Whether you're a seasoned taco enthusiast or a newcomer to Mexican cuisine, Baja fish tacos promise an extraordinary culinary adventure that will transport you to the sun-drenched beaches of Baja California.

**Journey Deeper into the Culinary Delights of Baja Fish Tacos:**

- **Baja Fish Tacos with Chipotle Aioli and Rojo Salsa:** Dive into the classic Baja fish taco experience with this comprehensive recipe. Learn the art of creating a light and crispy beer batter that coats tender fish fillets, resulting in a golden-brown perfection. Discover the secrets behind the zesty chipotle aioli, where creamy mayonnaise harmonizes with fiery chipotle peppers, and the vibrant rojo salsa, a blend of fresh tomatoes, onions, cilantro, and jalapeños. Assemble your tacos with shredded cabbage, avocado slices, pico de gallo, and lime wedges for an authentic Baja feast.

- **Baja Fish Tacos with Mango Salsa:** Embark on a tropical twist to the classic Baja fish tacos with this refreshing mango salsa recipe. Delight in the vibrant colors and flavors of ripe mangoes, combined with sweet red onions, tangy lime juice, and a hint of jalapeño for a touch of heat. Experience the harmony of sweet and savory as the mango salsa complements the crispy fish and creamy avocado.

- **Baja Fish Tacos with Guacamole:** Indulge in the creamy richness of guacamole as an accompaniment to your Baja fish tacos. This recipe guides you through the art of preparing classic guacamole, where ripe avocados are transformed into a smooth and flavorful spread. Discover the perfect balance between creamy avocado, tangy lime juice, zesty cilantro, and a hint of minced jalapeños for a spicy kick. Enjoy the delightful contrast of textures and flavors as the velvety guacamole complements the crispy fish and crunchy cabbage.

- **Baja Fish Tacos with Pickled Onions:** Elevate your Baja fish tacos with a tangy and flavorful pickled onion topping. This recipe unveils the secrets of creating a vibrant pickle solution infused with vinegar, sugar, and spices. Witness the transformation of thinly sliced red onions as they absorb the tangy marinade, resulting in a crisp and flavorful topping that adds a delightful dimension to your tacos.

- **Baja Fish Tacos with Creamy Chipotle Sauce:** Experience the smoky heat of chipotle peppers in this creamy chipotle sauce recipe. Discover the art of blending roasted chipotle peppers with mayonnaise, sour cream, and a touch of lime juice to create a smooth and flavorful sauce. Elevate your Baja fish tacos with this spicy and creamy condiment, adding an extra layer of complexity and depth of flavor.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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:

- Use fresh, firm fish fillets for the best results. Cod, tilapia, and halibut are all great options. - Season the fish fillets liberally with salt, pepper, and chili powder before cooking. This will help to develop flavor and prevent the fish from becoming bland. - Cook the fish fillets until they are just cooked through. Overcooked fish will be dry and tough. - Serve the fish tacos immediately with your favorite toppings. Some popular options include shredded cabbage, pico de gallo, avocado slices, and sour cream.

Conclusion:

Baja fish tacos are a delicious and easy-to-make meal that is perfect for a casual get-together. With a few simple ingredients, you can create a flavorful and satisfying dish that your friends and family will love. So next time you're looking for a quick and easy meal, give Baja fish tacos a try!