Baja Tacos Recipe

Prep fish

Pat the mahi mahi fillets dry with paper towels. Cut into 8 pieces roughly the size for tacos (about 3–4 oz each).

Season

In a small bowl combine olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Brush or rub the mixture over both sides of the fish pieces. Squeeze the juice of 1/2 the lime over the seasoned fish and let rest 10 minutes at room temperature.

Cook

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tsp oil if needed. Cook the mahi pieces 2–3 minutes per side (depending on thickness) until opaque and just flaky; internal temperature should reach 145°F (63°C). Remove from heat and squeeze remaining lime half over the cooked fish. Keep warm.

Thinly slice red cabbage and place in a large bowl. Add thinly sliced green onions and chopped cilantro.

In a small jar or bowl whisk together apple cider vinegar, olive oil, honey, kosher salt, and black pepper until emulsified. Pour dressing over cabbage mixture and toss thoroughly. Taste and adjust salt or vinegar for brightness. Let sit at least 10 minutes to soften while you cook the fish; can be made up to 2 hours ahead and refrigerated.

In a small bowl whisk together Cholula hot sauce, mayonnaise, lime juice, minced garlic, honey, and kosher salt until smooth. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small bowl for serving.

In a blender or food processor combine sour cream, Greek yogurt, packed cilantro, lime juice, seeded jalapeño (if using), minced garlic, salt, and water. Blend until smooth and bright green, adding an extra teaspoon of water if needed to reach a pourable consistency. Taste and adjust salt or lime.

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 15–20 seconds per side, or wrap stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep warm in a clean towel.

To assemble each taco: place a warm tortilla on a plate, add about 2–3 oz of cooked mahi mahi (a piece), top with a small handful (about 1/4 cup) of red cabbage slaw, drizzle about 1 tsp house Cholula sauce and 1 tsp cilantro crema, add a couple cilantro leaves and a slice of avocado if using. Repeat for remaining tacos.

Serve immediately with lime wedges and extra Cholula and crema on the side.