Baja Fish Tacos
Tacos de Pescado
Fish tacos are the earliest type of taco we have a historical record for, with evidence of corn tortillas filled with small fish being consumed in the Valley of Mexico prior to the establishment of Tenochtitlan [1]. Perhaps the best known form of modern fish taco is the style hailing from the Baja California peninsula on the west coast of Mexico, consisting of flaky white fish, grilled or fried [2], and topped with cabbage, avocado, and a variety of salsas. In this recipe, we will be making the grilled version of these tacos!
Ingredients
For the Fish
1½ lb cod
½ tsp cumin
1 tsp cayenne pepper
1 tsp salt
½ lime
vegetable oil
For the Slaw
6 oz red cabbage, shredded
1 cup corn kernels, cooked
1 bunch cilantro, chopped
¼ cup sour cream
½ tsp garlic powder
½ lime
Salt to taste
Black pepper to taste
For the Tacos
8 corn tortillas
1 avocado, sliced
1 lime
Pico de gallo
Sour cream
We will be using cod in this recipe, though any flaky white fish will work in this dish. Cut the fish into 1 inch by 3 inch strips. The size of the pieces of fish is less important than the thickness—if you are using large fillets, try to keep the thickness of the pieces to about half an inch. Place the pieces of cod into a plastic zipper bag. We can then build a simple marinade directly in the bag.
Add the ground cumin, cayenne pepper, 1 teaspoon of salt, the juice of half a lime, and about a tablespoon of vegetable oil to the bag. Mix the ingredients in the bag until the fish is uniformly coated. Be gentle when mixing to avoid breaking up the pieces of fish. Seal the bag, pressing all of the air out, and let the fish marinade for 15 minutes.
While the fish is marinating, we can make the cabbage slaw. Finely shred the red cabbage, and place it in a large mixing bowl. Add the corn kernels and chopped cilantro to the bowl, along with ¼ cup of sour cream, half a teaspoon of garlic powder, and the juice of half a lime.
When making any slaw, it is important to keep the amount of mayonnaise or cream to a minimum. The amount of juice and cream should be just sufficient to lightly coat the cabbage, without overwhelming the vegetables. Mix the ingredients until they are uniformly distributed and the vegetables are well coated. Season the slaw with salt and pepper to taste, and set the slaw aside. The flavors will continue to develop as the slaw sits.
When the fish is done marinating, heat about a tablespoon of vegetable oil in a nonstick skillet over medium-high heat. When the oil is hot, place the pieces of cod into the pan. Lay the fish away from you to avoid splattering, and once the piece is down, do not move it. Cook for 3 to 4 minutes without moving the pieces, then flip and cook for another 3 to 4 minutes on the second side, or until the fish is fully cooked and flakes easily.
While the fish is cooking, warm the corn tortillas by placing them in a dry pan over medium heat for about 30 seconds per side. They should puff up slightly and just begin to char. An alternate method of warming tortillas, particularly if they are too dry, is to cover them with a damp paper towel and microwave them for about 30 seconds.
Assemble the tacos by placing a cooked piece of fish onto a warm tortilla, and breaking it up into large flakes. Add a bit of the cabbage slaw, slices of avocado, some pico de gallo, and sour cream. Serve with lime wedges on the side, and salsas of your choice.
Substitutions
Other white fish that work well for this recipe include haddock, tilapia, and mahi mahi. Fish tacos are commonly served on flour tortillas as well, so feel free to use them in place of corn tortillas if you prefer.
For a richer slaw with less tang, substitute mayonnaise for the sour cream in the cabbage slaw. Other common toppings for fish tacos include crumbled cotija cheese and pickled red onions.
[1] The city of Tenochtitlan was founded in the 1300s, and became the capital of the Aztec Empire. At its height, Tenochtitlan was one of the largest cities of its time, home to over 200,000 people. Tenochtitlan was captured by the Spanish in 1521, and Mexico City is built upon its ruins.
[2] The fried version of Baja fish tacos was likely developed after the grilled version. The fried fish used in the taco is heavily influenced by tempura, brought to the Americas by Japanese immigrants.
Recipe
Prep Time: 10 min Cook Time: 8 min Total Time: 30 min
(+10 min inactive)
Difficulty: 2/5
Heat Sources: 2 burners
Equipment: pan, nonstick skillet, plastic zipper bag
Servings: 8 tacos
Ingredients
For the Fish
1½ lb cod
½ tsp cumin
1 tsp cayenne pepper
1 tsp salt
½ lime
vegetable oil
For the Slaw
6 oz red cabbage, shredded
1 cup corn kernels, cooked
1 bunch cilantro, chopped
¼ cup sour cream
½ tsp garlic powder
½ lime
Salt to taste
Black pepper to taste
For the Tacos
8 corn tortillas
1 avocado, sliced
1 lime
Pico de gallo
Sour cream
Instructions
1. Cut the cod into 1 in by 3 in pieces, and place them in a plastic zipper bag.
2. Add cumin, cayenne pepper, 1 tsp salt, the juice of ½ a lime, and 1 tbsp vegetable oil to the cod. Mix gently until the fish is well coated, then seal the bag and let marinade for 15 min.
3. In a large mixing bowl, make the slaw: Combine the shredded cabbage, corn kernels, chopped cilantro, sour cream, ½ tsp garlic powder, and the juice of ½ a lime. Mix well, season with salt and pepper to taste, and set aside.
4. Heat about 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. When the oil is hot, place the pieces of fish into the pan. Cook for 3-4 minutes per side, or until the fish is fully cooked and flakes easily.
5. While the fish cooks, warm tortillas in a dry pan over medium heat, about 30 seconds per side. Alternately, warm the tortillas by covering them with a damp paper towel and microwave them for about 30 seconds.
6. Assemble the tacos placing the cooked fish on a tortilla, together with cabbage slaw, avocado, pico de gallo, and sour cream. Serve with lime wedges on the side.
