AUTHENTIC BAJA FISH TACOS WITH CHIPOTLE SAUCE & COLESLAW + BAJA SHRIMP TACOS!

Authentic Baja Fish Tacos and Baja Shrimp Tacos served with a spicy chipotle sauce and coleslaw

I have always been a big fan of Baja fish tacos but being pregnant has put my cravings for fish tacos into overdrive! I crave them and Baja shrimp tacos (I don’t discriminate) at least twice a week so when I went to Punta Mita, Mexico to visit my mom last month, I asked her housekeeper and cook to teach me how to make authentic Mahi Mahi fish tacos from scratch!

I don’t think I’ve ever tasted anything better! I mean, that week we were in Mexico we had tacos two or three times over the course of a week but the fish tacos we made at home were definitely my favourite. Maybe it was because the fish was fresh - we had gone to La Cruz that morning to the Mercardo del Mar to purchase the Mahi Mahi caught by local fisherman that morning - but they were out of this world!

Of course I didn’t leave Mexico without snagging the recipe for myself. I mean, now that I know how easy they are to make at home, I’ll definitely be making them whenever a pregnancy craving strikes!

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INGREDIENTS FOR BAJA MAHI MAHI FISH TACOS & BAJA SHRIMP TACOS:

SERVES 4 PEOPLE
- BATTER FOR BAJA FISH TACOS & BAJA SHRIMP TACOS -

2 Cups of Flour

2 x 355ml Cans of Beer (I used Corona!)

1 TBSP of black pepper

1 TBSP of Salt

- COLESLAW FOR FISH TACOS -

4 Cups of Green or Red Cabbage (shredded)

3 TBSP of Lime Juice

1/2 TSP of Salt


- BAJA FISH TACO SAUCE -

3 Chipotle Chilies - you can freeze any leftover Chipotle peppers from the can by placing them in a Ziplock bag.

3/4 Cup of Mayonnaise

A pinch of salt

A pinch of pepper

2 TBSP of lime juice

- ADDITIONAL INGREDIENTS -
1.5 - 2 lbs of Mahi Mahi cut into 1 x 3 inch strips 

20 pieces of Shrimps - de-veined with shell and tail removed 

Vegetable Oil for Frying

1 Lime cut into wedges for serving

Flour or Corn Tortillas - warmed
Guacamole *optional

Cilantro for Garnish *optional



CHECK OUT THESE OTHER SEAFOOD RECIPES


HOW TO MAKE BAJA FISH TACOS:

Begin by making the coleslaw for your fish tacos. Toss the cabbage, lime juice and pinch of salt in a bowl and mix well before setting aside to soak. The acidity in the lime juice will help soften the cabbage.

Next, begin making your Baja fish taco sauce. In a blender combine your chilies, lime juice, and mayonnaise with a pinch of salt and pepper. Blend and taste. Add more chilies if you want it spicier or mayonnaise to cool it down.

Fill your frying pan with vegetable oil (you’ll need about a 1/2 inch depth of oil) and slowly let it rise to temperature on the stove over medium heat. You want it to heat to 350 degrees Fahrenheit. Use a deep fry thermometer if you have one or test the oil with a wooden spoon - if it sizzles when dipped in the oil, it’s ready.

While you are waiting for the oil to heat up you can make your batter for the Baja fish tacos and Baja shrimp tacos. Mix the flour, salt and pepper in a medium size bowl and slowly whisk in the beer, little by little until you have a smooth consistency with no lumps.

Once the oil in the pan is up to the correct frying temperature, dip the fish strips and cleaned shrimp in the beer batter, making sure to coat both sides well but letting any excess batter to drip off. Place battered fish and shrimp in the frying pan, a few pieces at a time so not to overcrowd the pan too much. Allow each piece to fry until golden brown and cooked through (approximately two minutes) before transferring the cooked pieces to a plate lined with paper towel. The paper towel will soak up all the excess oil. Repeat until all the fish is cooked.

Baja fish taco recipe - making mahi mahi fish tacos and baja shrimp tacos

Fry the battered fish and shrimp in a half inch of vegetable oil over medium heat until golden (approximately 2 minutes)

While you are cooking the fish you can also warm the tortillas in the oven for a few minutes.

When ready to plate, line the tortillas up on a plate and place a piece of fish or 2-3 pieces of shrimp in each taco shell. Top with some cabbage slaw and drizzle with some Chipotle fish taco sauce.

You can garnish the Baja fish tacos and Baja shrimp tacos with cilantro before servicing if you like but make sure to also include a wedge of lemon.

This dish also goes well with guacamole and chips or just guacamole on its own which you can always add on as an extra topping to your fish tacos.

Enjoy!


I hope you enjoyed this Baja fish taco recipe with Chipotle Baja fish taco sauce and coleslaw as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Hasta Pronto!!!


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Baja fish taco recipe - making mahi mahi fish tacos and baja shrimp tacos from scratch - baja style fish tacos.jpg

ELOTE - MEXICAN STREET CORN

Elote or Mexican street corn is one of my favorite appetizers!! Whenever I go out for tacos I always have to order the Mexican street corn otherwise the dining experience isn't complete! The thing you might not realize is that it is so simple to make and you can do it so easily right at home. I made mine on the bbq this past week which I think was even better than boiling it because when you boil it you dilute the sugars in the kernels whereas if you bbq it, they get sealed in and the corn tastes extra sweet! Give it a go, you’ll be surprised just how delicious and easy it is to make.

INGREDIENTS:

Sweet Corn - Two per person is my usual estimate
Butchers Twine
2 TBSP of Vegetable Oil
Cream Fresh
Chipotle Chilli Seasoning Spice
Feta Cheese, Cotija Cheese or Queso Fresco
Lime Wedges - optional

DIRECTIONS:

Peel back the husk of corn and tie back with a piece of butchers twine

Coat corn in a light layer of oil and place on the bbq, turning frequently so that it becomes only slightly charred

When the corn is ready, drizzle with creme fresh, sprinkle with chipotle seasoning and garnish with cheese.

Serve warm with a slice of lime.

Enjoy!


I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!


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CHORIZO TACOS WITH POTATO!!! A SUPER EASY AND DELICIOUS RECIPE!

Is there a better way to celebrate the end of the work week than with margaritas and tacos? I think not! For the last 4 weeks in a row, Adam’s family and I have been partying it up every Friday with this chorizo potato taco recipe. First introduced to us by my sister, this recipe has become a Weiers family favorite and I am not mad about it. If you are looking for an easy Carne taco recipe to whip up for your next taco Tuesday or get together, baby you found it! It’s so easy, juicy, and packed full of flavor your friends will be begging you for the recipe.

Enjoy!

INGREDIENTS:

- Serves 4 People -

- Chorizo Filling -

8 Pork Sausage (If you can’t find chorizo sausage you can use mild or Italian with the Chorizo spices)
1 Spanish Onion - diced
1 medium Sweet Potato - peeled and diced

- Chorizo Spice Mix -

1 TBSP of Ancho Chilli Powder
1 TBSP of Paprika
1/2 TSP of Kosher Salt
1/2 TSP of Garlic Powder
I/2 TSP of Onion Powder
1/2 TSP of Cumin
1/2 TSP of Ground Black Pepper
1/4 TSP of Oregano
1/4 TSP of Thyme
1/4 TSP of Coriander
1/4 TSP of Ground Clove
Pinch of Cinnamon
1 Bay Leaf

- Optional Ingredients and Garnishes -

Tortillas
Hot Sauce
Guacamole
Tomatoes - diced
Jalapeno
Cilantro
Cojita
Red Onion - pickled

DIRECTIONS:

In a large bowl, remove raw pork sausage from casing. If the sausage is not already spiced with chorizo, make and add in the chorizo spice mix. Mix thoroughly and set aside to marinate for 30 minutes.

When ready, in a large skillet add in a handful of sausage, allow to cook on medium heat until the fat starts to render out before adding in your onions. Cook onions until translucent, around 2-3- minutes before adding in the remaining sausage, breaking it apart as it cooks for 5-7 minutes.

When further fat is released from the sausage, add in sweet potato and allow to cook further for 30 or so minutes until the potato is tender and meat is fully cooked. Stir every few minutes to avoid burning and to ensure both the meat and potatoes are being cooked evenly.

Remove from heat and build your taco using tortillas and optional garnishes.

Enjoy!


If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!


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CINCO DE MAYO SPICY SHRIMP TACOS

Cinco de Mayo is one of my favorite holidays! That's mainly because it's another great excuse to eat tacos more than once a week. I have been doing some experimenting and have come up with an amazing shrimp taco marinade which of course I just had to share with the world. I will warn you that this marinade is spicy (not kick-you-in-the-pants spicy but has-some-bite spicy) so if you're not into spicy stuff you probably wont enjoy this as much as my other recipes. If you can stand a little heat then more to ya my friend!!!!! Enjoy!

Makes 4 Tacos - VIDEO BELOW

INGREDIENTS:

16 Shrimp (de-veined with shells removed)
1-2 TBSP of Olive Oil
1/4 TSP Red Pepper Flakes
1/4 TSP Chili Powder
1/4 TSP Paprika
1/4 TSP Cayenne Powder
3 Cloves of Garlic (minced)
1 Lime Zest and Juices
1.5 Cups of Shredded Cabbage
1 Stock of Green Onion (Chopped)
Salt
Avocado (sliced)
4 Tortillas

Garnish:
1/4 Cup of Cilantro
Sprinkle of Cotija Cheese or Feta Cheese

DIRECTIONS:

Mix shrimp, olive oil, red pepper flakes, chili powder, cayenne powder, minced garlic, pinch of salt and lime zest in a bowl. Allow to marinate for 15 minutes or so.

In another bowl mix together the shredded cabbage, lime juice, chopped green onion and a pinch of salt.

Warm up a skillet on medium heat and add in the marinated shrimps, cook for about 5 minutes or until pink. You can add more oil if you think you need it.

Warm tortillas up under oven broiler for a minute or two.

Plate your tortillas, add your avocado slices, cooked shrimp, cabbage slaw, and garnish with cilantro and cheese.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can!  Happy Cinco de Mayo!!!

MEXICAN SCREWDRIVERS

Recently while on vacation in Todos Santos, Mexico my friends and I came up with this drink which we dubbed 'The Mexican Screwdriver'. Since we had all this fresh citrus fruit available to use we had to take advantage! This is what we came up with and it is delicious! I think I drank about five of them one day beside the pool because they were so refreshing and totally hit the spot. Enjoy!

INGREDIENTS:

2 Oz of Vodka ( I like Tito's Vodka because its Gluten Free)
4 Oz of Freshly Squeezed Orange Juice
1/2 Oz of Cointreau
1 Oz of Freshly Squeezed Pomegranate Juice

DIRECTIONS:

Mix all Ingredients in a cocktail mixer. Give it a shake and add to a glass filled half way with ice. Serve!

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!