Baja Fish Tacos are very fresh & sassy to share with guests but are super easy to make.
I do believe it is time for another game night with friends.
Baja Fish Tacos
Preheat oven to 350°F.
- Soft corn or flour tortillas, medium
- 1 recipe Baked Cod
- 1 recipe Mexican Coleslaw
- 1 bunch cilantro, chopped
- 2 fresh ripe avocados, sliced
- One recipe Roasted Salsa
- One recipe Chipotle Aioli
- 1 1/2 cups Cotija
- Fresh lime juice
Wrap tortillas in aluminum foil. Place on a baking sheet in the preheated oven and bake for 15 minutes.
Baked Cod
- 1 pound cod, defrosted if frozen & cut into strips
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon coarse ground pepper
Preheat oven to 425°F.
Place the pieces of cod on a baking sheet lined with foil. Coat each with olive oil then bake for about 15-20 minutes or until cod is flakey tender. It should be between 140-145°F degrees.
Make Mexican Coleslaw.
Roasted Restaurant Salsa
Preheat oven to 500°F.
- 4 tablespoons olive oil
- 6 medium tomatoes, stemmed & cut into quarters (I like vine-ripened but fresh outta the garden are for sure the best)
- 1 medium red onion, peeled and cut into quarters 1-3 jalapeno peppers, stemmed & cut into quarters (removing seeds is optional)
- 4 garlic cloves, remove peels after roasting
- Sea salt
- Freshly ground pepper
- 2 tablespoons tomato paste (optional, great addition when using out-of-season tomatoes)
- Juice of half a lime
- 3 green onions, roots removed then rough chopped
- 1 bunch of cilantro, rough chopped
Drizzle a couple of tablespoons of olive oil over a half sheet pan that has sides. Place tomatoes, onion, peppers, and garlic cloves on the pan. Drizzle with a couple more tablespoons of olive oil. Sprinkle with sea salt and pepper. Place pan in the oven for about 15 minutes, flip veggies over, then roast for 15 more minutes. If grilling, place larger items on the grill and turn occasionally until charred on outside edges. Place smaller items in a cast iron pan drizzled with olive oil to heat up.
Place all ingredients into a large food processor and pulse until the texture of the restaurant salsa as pictured above. Sample with a tortilla chip to be sure the flavoring is right and that there is enough salt to bring out all the gorgeous flavors of your salsa.
Now that you’ve saved 2,794 calories, let’s do margaritas, you zesty little thing.
Chipotle Garlic Lime Aioli
- 1 cup mayonnaise
- 2 minced garlic cloves, minced
- 2 teaspoons fresh lime juice
- 2 teaspoons chipotle chile powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarse ground pepper
Whisk all ingredients together.
Can also be used as a spread or dip.