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Baja Fish Tacos with Southwestern Chipotle Slaw

Feb 26, 2017

Taco Tuesdays has legit become a thing. My Instagram is filled with hashtags and tacos and chips and margaritas every Tuesday. I am constantly craving them and having FOMO. Not this past Tuesday though!

Chris and I decided to have a date night at home and I made these awesome fish tacos. There are a few steps and I did a little over the course of a day—so don’t feel overwhelmed to do it all at once. The slaw can be made the night before. But once it’s done, it’s SO worth it! Chris said it was even better than my old restaurant, Mamasa’s fish taco. Impossible!

 

Slaw:
3 cups of red/purple cabbage, thinly julienned
1 cup canned black beans, rinsed and drained
1 cup corn kernels, cooked, cooled and cut off the cob
1/2 cup red pepper, small dice
1 1/2 cups carrots, shredded
1/4 cup scallions, thinly sliced
2 Tbs cilantro, minced
1/2 tsp salt
Pepper to taste

 

 

Slaw Dressing:
1 cup (8 oz) of sour cream
1 1/2 Tbs of adobo sauce from chipotle can (add actual chipotles, minced if you like heat)
2 Tbs cilantro, minced
Zest of 1 lime
Juice of 1 lime (approx 2 tsp)
1/4 tsp cumin powder
1/2 tsp salt
Pepper to taste

 

 

Fish:
2- 3 large filets of tilapia or solid white fish, cut into strips (easily fit in your choice of tortilla side)-
6 tortillas
1/2 cup flour
1 Tbs Cajun seasoning
2 eggs, whisked
1 1/4 cups plain Panko breadcrumbs
1 tsp salt
1/2 tsp pepper
Juice of 1 lemon
1 avocado, sliced for serving
Lime slices for serving
5 Tbs of canola oil

Tools:
Frying pan
Spatula or tongs
Large mixing bowl
Small mixing bowl
3 plates or shallow wide bowls
Salad serving spoon/tongs
Whisk
Measuring cups/spoons
Cutting board
Chopping knife

 

 

Directions for the slaw:
In a large bowl mix together all ingredients listed under slaw. Combine well.

For the dressing: Whisk together all ingredients listed under dressing. Set aside to dress the slaw before serving if you like a crisp slaw or an hour before serving if you prefer it a little softer. I prefer mine crisp. You do not need to use all the dressing if you don’t want to.

 

 

Directions for the Baja fish: In the first shallow bowl add flour and Cajun spice. Mix well. In second shallow bowl add the whisked eggs. In third shallow bowl add the Panko breadcrumbs and salt and pepper. This will be your order for breading the fish.

 

 

 

Squeeze half of the lemon onto the fish strips. Sprinkle with a little salt and pepper. Take each strip and dredge them in the flour mixture, then dip them in the eggs and finally coat them in the Panko breadcrumbs. Put on a plate until ready to fry.

Heat the canola oil in the frying pan over medium heat. Once hot, add the breaded fish strips to the pan. Be sure to not overcrowd it, as that brings the oil temperature down. Depending on your pan size, you may need to fry in batches. It takes about 2-3 minutes per side for thicker pieces and 1-2 minutes per side for thinner ones. If they are browning too fast, turn down the heat to medium/low.

Remove fish from frying pan and place on a plate lined with paper towels to absorb extra oil.

 

 

Serve tacos by placing the tortilla on the plate, add the fish strips on top, then the southwestern chipotle slaw with a couple strips of avocado and lime slices on the side. OMG, so good! I want another one right now.

Enjoy!! Xo

 

 

 

~~~

 

Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos
Best Coconut Cake Ever!

 

 

 




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