Baja Style Fish Tacos
These Baja Style Fish Tacos are a lighter and healthier version of a classic because the fish is not breaded. Popular in the Baja region of Mexico, fresh halibut pieces are coated in Mexican spices then sautéed. They are nestled in corn tortillas, topped with crunchy shredded cabbage, homemade pico de gallo and a cooling lime crema.
Cinco de Mayo (5th of May) is approaching and living in Los Angeles, you can’t help celebrate this holiday because of the huge Mexican influence. But it is celebrated in America differently than the way they do in Mexico.
My Mexican friends do frown on way the holiday is celebrated here because it does mean something different to them that comes with a big history. See below.
This holiday is to celebrate the Mexican battle of Puebla when they defeated the French army in 1862. In Mexico they celebrate with festive events like parades.
Baja fish tacos are the most popular dish to come out of the Mexican state of Baja which is just south of California. The fish used in the tacos is a firm white fish and is most commonly breaded and fried, served with shredded cabbage, a white sauce and pico de gallo.
When it comes to the tacos, the garnishes are just as important at the fish and they are made ahead of cooking the fish and the tacos are assembled in minutes.
- Baja Style Fish Tacos – Step by Step
- Mix the sour cream, lime juice, agave, cumin, salt and pepper. the pico de gallo is mixed.
- To a small mixing bowl add the tomatoes, red onion, cilantro, jalapeño, hot sauce, salt and pepper, mix well and set aside.
- Mix the chili powder, cumin, coriander, oregano, paprika, lime zest, salt and pepper in a shallow bowl. Coat all sides of the halibut with the mix.
- Add the canola oil to a sauté pan over medium heat. Once the oil has a slight ripple look, carefully place the halibut in the oil. Cook for 2 minutes on each side.
- Add a little halibut to the bottom of a corn tortilla, top with shredded cabbage, pico de gallo and crema.
These really are the best healthy fish tacos. Why? I like the fish to taste like it’s supposed to and not taste like fried batter and be greasy, I’ll save that for my fish and chips.
The lightness of the fish is paired perfectly with crunchy fresh cabbage and pico de gallo which makes these tacos lighter, healthier fare and you can eat more of them and you get your veggies too. These tacos are perfect for a quick taco Tuesday dinner as well.
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