Baja Fish Tacos (w/ Cilantro Slaw & Avocado Cream Sauce)

There’s not a thing I miss more from my days in San Diego than some baja-style fish tacos!!  Now don’t get me wrong, I love just about every taco I can get my hands on, but that fresh fish flavor and crisp acidic slaw may just have my heart…

My recipe below is sure to put you in the mood for the sound of the ocean…or maybe just a bit of Sublime on the stereo and a shot of tequila in the meantime ! 😉

**Gluten Free

The Starting Lineup

Fish Tacos

  • Corn tortillas (homemade or store bought, warmed)
  • 1.5 lbs Mahi-Mahi fillets
  • 1 cup rice flour
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp each: garlic powder, onion powder and paprika 
  • Canola oil (to fill 1/4 up a pan/not fully cover the fish)

Cilantro Slaw

  • 1 bag shredded cabbage (sometimes I don’t use this entire bag for this, fyi)
  • 1/2 cup cilantro
  • 1/4 cup Red onion, chopped
  • 1 jalapeno, seeded and finely diced
  • Juice of 1 ripe lime
  • 1/4 cup mayonaisse (to taste)
  • 2 tsp Apple cider vinegar (to taste)
  • 1/2 tsp cumin
  • 1/2 tsp salt

Avocado Cream Sauce

  • 1 ripe avocado, pitted and skinned
  • 1/2 cup sour cream
  • 1/4 cup cilantro
  • 1 jalapeño, seeded and rough chopped
  • Juice of 1 lime
  • 1/2 tsp cumin
  • Pinch of salt
  • **if too thick, slowly add in 1/4-1/2 cup of water and blend

Let us begin this fiesta!!  Here I like to start with the Cilantro Slaw, followed by the sauce, so that the flavors meld together well..

Slaw

 This is super simple friends!  Start by rinsing the veggies and then get to a slicin’ and a dicin’!  

In a large bowl, combine all of the ‘Cilantro Slaw‘ ingredients and toss together.  Make sure to give it a taste test for seasoning, etc and then cover with plastic wrap.  Set aside in the refridgerator and we’re on to our sauce! 

   Sauce

 Begin by taking out your blender and prepping the cilantro and jalapeño.  

Now just like the above slaw, add all of the ‘Avocado Cream Sauce‘ ingredients to your blender and pulse till smooth.  If it’s too thick for your liking/hard to blend (always is for me..) then slowly add in a little bit of water at a time till the creamy, smooth consisitancy is achieved! 

   Pour into an airtight container and set aside in the refridgerator till dinner time.  **If you have a squeeze bottle (kind of like those old school ketchup and mustard bottles), those work great!

Fish Tacos

 Bring a saute pan with the canola oil up to temp (350 degrees-about medium heat).

In a shallow dish sprinkle the over the Mahi-Mahi.

In another shallow dish, add in the rice flour (along with the cumin, cayenne, salt, garlic & onion powder and paprika).  Whisk together.

 Finally, dredge each fish piece in the rice flour, shaking off any excess and transfer to a plate.  Once all your seasoned fish has been dredged, gently lay 2-3 pieces at a time into the hot oil.  **Do not overcrowd the pan..it would then ‘steam’, oil temp would drop and you can kiss your crunchy fish buh-bye! 

 Allow each side to cook appx 2 minutes, until a golden brown and transfer to a paper towel lined plate while you finish the rest. 

 **Meanwhile, I am making corn tortillas and keeping them warm.  For store-bought, still place each tortilla onto a HOT NON-oiled pan for about 20 seconds or so each side to slightly char and keep warm. 

  Assembly time!!!  Place a crunchy piece of mahi-mahi onto each warmed, corn tortilla.  Next top with a good helping of the Cilantro Slaw and a healthy drizzle of the Avocado Cream Sauce…and in true “me” fashion, I always add a few thinly sliced jalapeños for added kick!  Mmmmm…enjoy!!  **margarita optional 😉 

 

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