Baja Fish Tacos (2) Recipe
Flour tortilla or bibb lettuce, fried mahi mahi, purple cabbage, radish, avocado, jalapeno aioli, black beans.
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Ingredients
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Taco Base
Fish
Toppings
Jalapeno Aioli
Method
Preparation
- 1
Prepare Jalapeno Aioli
In a small bowl, combine mayonnaise, chopped jalapeno, lime juice, and minced garlic. Mix well until smooth. Set aside in the refrigerator to chill.
- 2
Prepare the Toppings
Shred the purple cabbage, slice the radishes thinly, and dice the avocado. Set aside for assembly.
Cooking the Fish
- 3
Heat the Oil
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat until it shimmers.
- 4
Prepare the Breading
In a shallow dish, mix together flour, cornstarch, salt, black pepper, paprika, and cayenne pepper.
- 5
Bread the Fish
Dredge each mahi mahi fillet in the flour mixture, ensuring an even coating. Shake off any excess.
- 6
Fry the Fish
Carefully place the breaded fillets into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Assembling the Tacos
- 7
Warm the Tortillas
If using flour tortillas, warm them in a dry skillet for a few seconds on each side until pliable.
- 8
Build the Tacos
On each tortilla (or bibb lettuce leaf), place a piece of fried mahi mahi, followed by shredded purple cabbage, radish slices, avocado, and a spoonful of black beans.
- 9
Add Jalapeno Aioli
Drizzle jalapeno aioli generously over the top of each taco.
- 10
Serve Immediately
Serve the tacos warm with extra lime wedges and enjoy!