Baja Fish Tacos Recipe
Three tacos with sautéed cod or shrimp, chipotle aioli, cilantro lime slaw, pico de gallo, Cotija cheese and white corn tortillas. Served with Santa Fe black beans.
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Ingredients
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Tacos
Chipotle Aioli
Cilantro Lime Slaw
Pico de Gallo
Santa Fe Black Beans
Method
Tacos Preparation
- 1
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.
- 2
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.
Chipotle Aioli Preparation
- 3
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.
Cilantro Lime Slaw Preparation
- 4
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.
Pico de Gallo Preparation
- 5
Santa Fe Black Beans Preparation
- 6
Assembling the Tacos
- 7
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.
