We love tacos. All kinds of tacos. I estimate we have tacos at least once a week – not always on Tuesday. I mean, after all, we were serious taco-aficionados long before Taco Tuesday became a thing.
Our obsession with tacos continues with this lighter take on Baja-style fish tacos.
If you have never had Baja fish tacos, they traditionally feature fried pieces of fish topped with crunchy slaw and zippy crema, all delivered in a corn tortilla. Yes, delicious. One of the many reasons to hang in California. At home, I modify a few ingredients in an effort to keep things a little fresher and lighter. First, instead of fried fish, I bake it. Second, instead of a sour cream/mayo combination for the Mexican crema, I chose plain Greek yogurt.
Now, I normally make my own corn tortillas, but when this taco-craving hit I discovered that I was out of masa harina, and had zero desire to go back out to the store. Thankfully, this month’s Degustabox hooked me up with La Tortilla Factory hand-made style tortillas, made with a combination of white corn and wheat. Most store-bought corn tortillas tend to break apart as soon as you bend them, causing a taco filling avalanche onto your plate. These Non-GMO Project verified tortillas are more flexible and soft, in fact, more like homemade. And, much like me during pilates, with a bit of a warm-up, they hold their form even better. La Tortilla Factory also has a line of organic tortillas as well as a line that is gluten-free and wheat-free.
For me, the combination of fresh, light fish with crunchy raw vegetables and tangy yogurt sauce personify summer eating. So pop a cold beer, go sit outside, and dive into these tacos as you watch the sun go down.
Baja Style Fish Tacos
- 4 tablespoons Greek yogurt
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
- 1/3 cup diced onion
- 2 cups diced red cabbage
- 2 tablespoons minced cilantro
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 3/4 pound mahi-mahi
- 1/4 teaspoon ancho chili powder
- 1 tablespoon melted coconut oil
- Salt and black pepper, to taste
- 8 corn tortillas
- Preheat oven to 400 ° Fahrenheit.
- Make the crema. In a small bowl whisk together the yogurt, lime juice, chili powder and a pinch of salt. Set aside.
- Make the slaw. In a large bowl toss together the diced onion, diced red cabbage, and minced cilantro. Pour the apple cider vinegar and 1 tablespoon of extra virgin olive oil over the top and season with a pinch of salt and black pepper. Stir to combine and set aside.
- On a large rimmed baking sheet lined with foil, place the Mahi-Mahi skin side down. Season with ancho chili powder, a pinch of salt and black pepper. Drizzle on the melted coconut oil. Place into oven and bake for 10-15 minutes, until the fish is flaky and solid white throughout.
- Heat the tortillas in a dry frying pan over medium heat or place on a microwave-safe plate and heat for 20 seconds.
- Serve family style so people can assemble their own taco.