Baja Fish Tacos Recipe

Prepare the Fish or Shrimp

In a large skillet over medium heat, add a drizzle of olive oil. Season the cod fillets or shrimp with salt and cook for about 5-7 minutes, until cooked through and flaky (for cod) or pink (for shrimp). Remove from heat and set aside.

Warm the Tortillas

In the same skillet, warm the white corn tortillas for about 30 seconds on each side until pliable. Remove and keep warm.

Mix the Aioli

In a small bowl, whisk together the mayonnaise, chipotle in adobo sauce, lime juice, minced garlic, and salt to taste until smooth. Set aside.

Combine Slaw Ingredients

In a large mixing bowl, combine the shredded green cabbage, shredded carrot, chopped cilantro, lime juice, olive oil, and salt to taste. Toss well to coat and set aside.

Prepare Pico de Gallo

In a separate bowl, mix together the diced tomato, diced red onion, minced jalapeño, chopped cilantro, lime juice, and salt to taste. Stir well and set aside.

Heat the Black Beans

In a saucepan over medium heat, combine the rinsed and drained black beans, cumin, garlic powder, and salt to taste. Cook for about 5-7 minutes, stirring occasionally, until heated through.

Assemble Tacos

To assemble each taco, place a portion of the cooked fish or shrimp on a warm tortilla, top with a generous amount of cilantro lime slaw, chipotle aioli, and pico de gallo. Sprinkle with Cotija cheese and serve with Santa Fe black beans on the side.