Baja Fish Tacos* Recipe

Prepare spice mix

In a small bowl combine paprika, smoked paprika, cumin, garlic powder, onion powder, dried oregano, black pepper, kosher salt, and cayenne. Stir to blend evenly.

Season salmon

Pat salmon dry with paper towels. Brush both sides lightly with 2 tbs oil, then evenly press the spice mix onto both sides of the fillets so they are well coated.

Cook salmon

Heat a large cast-iron skillet or nonstick pan over medium-high heat until hot. Add 1 tsp oil and swirl. Place salmon in the pan, presentation side down first. Cook without moving 3-4 minutes until a deep crust forms. Flip and cook 2-4 minutes more until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer to preferred doneness. Remove from heat and let rest 3 minutes, then flake into 8 portions suitable for tacos.

In a small bowl combine mayonnaise, finely minced chipotle pepper (start with half and add more to taste), lime juice, minced garlic, honey (if using), salt, and pepper. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate until ready to assemble. If you prefer a thinner aioli, stir in up to 1 tsp water or more lime juice.

In a medium bowl toss shredded green and red cabbage with grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, lime juice, honey, salt, and pepper. Pour dressing over cabbage mixture and toss to combine thoroughly. Let sit at least 10 minutes to soften the cabbage and meld flavors; refrigerate if making ahead.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, and salt in a small bowl. Stir gently and taste; adjust salt or lime as needed. Let sit 5–10 minutes for flavors to marry.

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 15–30 seconds per side until pliable (or wrap in foil and warm in a 350°F/175°C oven for 8–10 minutes). Keep wrapped to stay warm.

Assemble tacos: spread about 1 teaspoon of chipotle aioli on each tortilla. Add a small handful (about 2 tablespoons) of coleslaw, a portion of flaked blackened salmon (about 2 oz each), 1–2 tablespoons pico de gallo, and a few cilantro leaves. Finish with an extra drizzle of aioli if desired and squeeze lime over the top.

Serve immediately with lime wedges on the side.