Baja fish tacos

The Story

The great thing about tacos is there are a million and one ways you can make each recipe your own. There’s the traditional recipes, straight from Mexico like al pastor, cochinita pibil, carnitas…the list goes deliciously on. Then there’s the variations that come from different regions of California or even the South, like Texas. That’s where you’ll see the homemade version of those typical hard shell tacos you can find in the grocery store. They both are delicious in their own way.

When it comes to the fish taco, you can find them all over the States as well as Mexico. However, it’s said that the original comes from Baja, California in the 1950s. What was originally sold almost exclusively in stands as a kind of “fast food” of the time and region, has taken over the whole region of Baja as well as the surrounding area. The only thing you can expect is for them to be served hot and fresh, but that’s where it ends. When it comes to filling you can see anything from lobster to white fish, that’s grilled, seared, fried, broiled, etc. and topped with whatever the person making them dreams up.

I like to serve my Baja fish tacos in a do-it-yourself kind of way so that each person can put what they like most in each taco.  Doing it family style also prevents your tortillas from getting soggy so that your guests can enjoy the tacos in their optimum state.  Feel free to change up the filling (like even my gambas al ajillo style shrimp) and add any other condiments you like (like my cilantro and lime sour cream).

Difficulty: 2 on a scale of 1-5

Active time to prepare: 40 minutes

Total time to prepare: 50 minutes

Serves: 4 - 6 (depending on how many tacos each person eats!)

The Ingredients

For the tomato and onion salsa:

5 plum tomatoes

1 onion

1 small bunch cilantro

1 lime (zest and juice)

5 tablespoons olive oil

1 Tbsp./14 g chipotle sauce

1 tsp./6.5 g tomato paste

½ Tbsp./7.5 g Tajín Clásico

Salt and pepper

For the guacamole:

3 avocados

Juice from half of a lime

2 Tbsp./28 g olive oil

½ minced onion

1 small bunch cilantro

Salt and pepper

For the fish:

1 lb./453 g white fish (sea bass, hake, etc.)

Zest of 1 lime

1 tsp./5 g Tajín Clásico

1 tsp./2 g ground cumin

2 Tbsp./28 g olive oil

½ Tbsp./7.5 g lime juice

Salt and pepper

To bake the fish additionally add:

1 bunch scallion greens

1 tablespoon olive oil

Juice of ½ lime

2 Tbsp./28 g olive oil

1 small bunch cilantro

For the assembly:

1 package corn tortillas (I like the ones they sell in La Reina de las Tortillas)

Optional garnishes: minced fresh scallions, chopped tomatoes, shredded lettuce, cilantro leaves, plain crema, your favorite hot sauce, etc.

The Recipe

For the tomato and onion salsa:

1. Remove the stems from the tomatoes, cut into quarters to remove the pulp and watery inside, and dice.

2. Dice the onion and finely mince the cilantro.

3. Combine the tomato, onion, and cilantro with the rest of the ingredients. 

4. Adjust the seasoning if necessary.  Set aside.

For the guacamole:

1. Halve the avocados and remove the pits.  Scoop out the flesh with a spoon and place in a bowl.  Smash the avocado with a fork using the sides of the bowl to help you.  

2. Combine the avocado with lime juice and olive oil so the avocado doesn’t oxidize while you prepare the rest of the ingredients.

3. Finely dice the onion and mince the cilantro.  Add them to the avocado and mix thoroughly.

4. Season with salt and pepper.  Set aside.

For the fish:

1. Combine the fish with all the ingredients minus the additional lime juice, olive oil, and cilantro in a oven safe baking dish.  Let sit for 30-45 minutes at room temperature.

   *NOTE: You don’t want to let the fish sit for much longer than 30-45 minutes because the lime juice and the salt will start to cook the fish and change its texture.

2. Place the scallions in the baking dish with the fish and drizzle them with the tablespoon of olive oil.

3. Bake at 200˚ C/390˚ F for 8 minutes or until the fish is cooked through and the scallions have wilted. 

4. Use the back of a fork to shred the fish.  Season with the additional lime juice, olive oil, and cilantro.  Adjust the seasoning if necessary.

For the fish:

1. In a sauté pan over a medium-high flame, cook the tortillas on both sides for approximately 15 seconds so they become more pliable.

2. Set aside wrapped in a clean kitchen towel so they stay warm and don’t dry out.

3. Assemble your tacos one at a time in whatever way floats your boat!

DO AHEAD: You can make the salsa and the guacamole up to 2 days in advance.

LEFTOVERS: Leftover salsa and guacamole will stay fresh for up to 2 days in an airtight container. Cooked fish will stay fresh for one additional day in the refrigerator in an air tight container.