Baja Tacos Recipe

Taco Preparation

1. 1

   Prepare the Mahi Mahi

   Season the Mahi Mahi fillets with olive oil, salt, and black pepper. Heat a grill or skillet over medium-high heat, and cook the fillets for about 4-5 minutes on each side, or until they are cooked through and flaky. Set aside to cool slightly, then flake into bite-sized pieces.

2. 2

   Make the Red Cabbage Slaw

   In a large bowl, combine the shredded red cabbage and grated carrots. Drizzle with lime juice and toss to coat. Add a pinch of salt and mix well. Set aside to allow flavors to meld.

3. 3

   Prepare the Cilantro Crema

   In a blender or food processor, combine the sour cream, cilantro, and a pinch of salt. Blend until smooth. Add a little water if needed to achieve a drizzling consistency.

4. 4

   Warm the Tortillas

   Heat the corn tortillas on a skillet or griddle for about 30 seconds on each side, until warm and pliable.

5. 5

   Assemble the Tacos

   Take a warm tortilla and add a generous amount of flaked mahi mahi, followed by a handful of red cabbage slaw. Drizzle with Cholula hot sauce and top with cilantro crema. Repeat with remaining tortillas and ingredients.

6. 6

   Serve

   Serve the assembled tacos immediately with lime wedges on the side for an extra zing.