Fish that You’ll Want to Eat: Light and Flavorful Fish Tacos!

I’m excited to bring another post in a continuing series by my good friend and fellow Underwear Yogi, Nick Kindrick. It’s a recipe almost as delicious as he is. Enjoy!

You’re probably thinking… fish tacos, huh?

When many people here in the US think of tacos, they think of those hard corn shells, some ground beef, and some kind of seasoning packet comprised mostly of msg. Or even worse, they think of Taco Bell. The marketing gurus of the 70s did a great job of bringing “Mexican” food to the US, but it’s a far cry from the uber-fresh, light, colorful, healthy and delicious food that real Mexicans eat on a daily basis. This recipe is an adaptation of a dish that is ubiquitous along the Pacific coast of Mexico. Typically, the fish is fried, but baked fish is just as delicious. Hope you enjoy. “Buen provecho,” as the say south of the border.

Baked Fish Tacos with Mexican Coleslaw, Serves 2-3

  • 1 1/2 lb of white fish, such as cod, flounder, tilapia or catfish (make sure all bones are removed)
  • 1 can chipotle peppers in adobo sauce (found in the Mexican/Latin section of your supermarket)
  • 1 avocado
  • 1/2 head of cabbage
  • 1/2 red onion, sliced paper thin
  • 1 jalapeno, sliced thinly (seeds and veins removed)
  • 1/2 c carrots, matchstick cut
  • 1/2 bunch of cilantro, chopped finely (you may want to remove the thicker stems)
  • 1-2 T extra virgin olive oil
  • 2 limes
  • avocado, sliced
  • flour tortillas
  • mayonnaise (optional)

Turn the oven on to 45o degrees. Remove the chipotles from the adobo sauce and reserve all but one for another use. These will keep in the refrigerator, covered, for a while (up to 2 weeks). Chop 1 chipotle finely. More if you like very spicy food. Add the chopped pepper to the adobo sauce (the liquid from the can) and pour over the fish. Make sure that the fish is completely covered with the pepper and the sauce. Chipotles are smoked jalapenos and are typically quite spicy. BE CERTAIN TO WASH YOUR HANDS THOROUGHLY after touching the peppers if you are not wearing protective gloves. You can let the fish marinade up to an hour if you have the time, but this step is not necessary. Place the fish in an oven safe container, ideally on parchment paper (this will make for a simple clean up).

To prepare the slaw, slice the cabbage very thinly, as you will the onion. Remove the stem, seeds and the veins from the jalapeno and slice into a julienne (matchstick, like the carrots). Once again, BE CERTAIN TO WASH YOUR HANDS THOROUGHLY after touching the pepper. Remove the cilantro leaves from the thicker stems and chop finely. Mix all ingredients of the slaw in a medium size bowl and add the carrots. Cut one of the limes in half and squeeze the juice of the entire lime over the slaw. Add the extra virgin olive oil. Add a hefty pinch of salt and mix thoroughly with your hands. The salt will break down the cabbage so it is essential to the salad.

Now bake the fish for approximately 8-10 minutes, per inch of thickness. If you’re using thin fish, this will not take long at all. Most importantly, just be sure that the fish is opaque. If it is not, it must cook more.

As the fish bakes, slice the avocado. Warm the tortillas on the stove or in the oven. This will not take long. Remove the fish from the oven. If you’re using mayonnaise, spread liberally onto the warm tortilla.  Spoon some of the fish on top and place some of the slaw on top of the fish. The sliced avocado goes on top. I usually eat 2 or 3 or 4 or 5… just kidding. Enjoy!

Comments

  1. a variation on that awesome recipe… grill the fish, dont bake it… and for gods sake, do not bread/batter and deep-fry it…
    and if youre ever in southern california, check out finns and rubios…
    homes of the original baja-style fish taco….

    ~ cheers…

  2. Looks like a good recipe Davey. Thanks. I will make it soon.

  3. God i miss the fish taco’s of baja! yellow tail stuffed with fruit, wrapped in aluminum foil, and cooked on a barbeque. with freshly made flour tortilla’s….yum!!!

  4. It looks so yummy. I feel hungry when I saw this one. I wanna try this kind of recipe. Like it!

  5. That recipe is so good cause I already taste it when my mother make like this. Yum yum yummier!

  6. Nadia kelly says:

    I do not think you would recommend tilapia as a good fish source. Most of it comes from Asian countries and is farmed under abysmal conditions using antifungals and chemicals not approved in America. Mangrove forests are being destroyed to expand farming. Often slave labor is used. It is often passed off as other white fish because its origin is often not given. In some areas chicken pens are extended over the water where fish grow and consume the waste. In China garlic is raised with slave and prison labor. It is getting more difficult to follow the food chain around the world. Check out honey from China.