These baja tacos with a little twist, are crispy pieces of fish, a tangy slaw and creamy, spicy chipotle lime crema. A little healthier and loaded with flavour.
3 ½cupsthinly shredded cabbage (about ½ small head of cabbage total)
¼red onionthinly sliced
2tablespoonsapple cider vinegar
1tablespoonmayonnaise(notes 1)
¾teaspoondried oregano
¼teaspoonsugar
pinchsalt
OTHER
12taco flour or corn tortillas
Fresh coriander/ cilantro, sliced jalapenos and lime wedges to servesliced jalapenos and lime wedges to serve
For best results, always weigh ingredients where a weight is provided
Instructions
PREPARE THE FISH:Preheat the oven to 220C (200C fan) / 425F. Line a large baking sheet with foil then place a wire rack on top, if you have one.
Cut the fish into strips, the size of your index finger. Dry the strips with paper towel.
In a medium bowl, whisk together the flour, salt, paprika, onion powder, pepper and cumin. In a second bowl beat the eggs. In a 3rd bowl place the breadcrumbs.
Using one hand, coat a fish piece in the flour mixture. Using the other hand coat it in egg, and let the excess drip off. Now drop it into the crumbs and use the first hand to coat it well. Place it onto the baking rack and repeat with the rest.
Bake 12-15 minutes until cooked through (145F/63C)
PREPARE THE CHIPOTLE LIME CREMA:Place the lime zest and juice, sour cream, mayonnaise, chipotle and garlic into a blender or small food processor and blend until smooth. Chill until required.
PREPARE THE TANGY SLAW:Combine the cabbage, onion, vinegar, mayonnaise, dried oregano, sugar and salt in a large bowl. Toss well to combine. Chill until required.
ASSEMBLE:Prepare your tortillas either by warming in the microwave or toasting over a flame.
Place some tangy coleslaw into a tortilla, followed by the fish and top it with your chipotle crema.
Top with coriander and jalapenos if using and serve with a wedge of lime on the side.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (this is equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check first so you can measure the correct amounts for the recipe.
The best fish to use is a good firm white fish and ones with at least finger thickness fillets. I used snapper but other good ones (depending on where you are) would be tilapia, halibut, catfish, dory, blue eye, monkfish or bream. Ask your fishmonger for their suggestion if you aren’t sure.
Always zest the lime first, then juice it. Much easier than the other way round.
Chipotle in adobo sauce: This comes in cans of either chopped or whole chipotles in an adobo sauce. I blend up the whole can of it in my mini food processor until it’s a puree then freeze it in ice cube trays so I can just thaw what I need when I need it.
Other chilli or hot sauce can be used too. Start with half a teaspoon depending on the type/ heat level and add more to taste.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.