“Baja Style” Fish Tacos

Servings: 4 Prep: 15 min Cook: 15 min Total: 30 min

I lived at the southern tip of Baja California for about 8 years. I remember the local tourism rag (dubbed the “Gringo Gazette”) hosted a cooking contest, to try and create a true local and indigenous dish. I read about it too late to enter, but it got me to thinking about what an indigenous dish at the tip of a desert state would be! Most all other famous Mexican dishes come from various other states in mainland Mexico. What was Baja’s big contribution?

Turns out … FISH TACOS! Aside from the fish, the other big difference is the contribution of a fairly standard Gringo-Style coleslaw. I could never really figure that one out. So, one day I asked one of my good friends, who was actually born in San Jose del Cabo (one of the very few “true” locals), what the deal was with coleslaw. She said that because Baja Sur was at the very tip of a 1000 mile long stretch of land and that it’s mostly desert, not a lot grows in the area. So, it’s a lot of fish, plus whatever is shipped down from the states. As a result, mayonnaise and other US standards are quite common in the indigenous households of Baja California Sur (interestingly including Hot Dogs … which, while speaking Spanish, she called “Weenies”, not “Salchichas”, like most Mexicans. Made me chuckle, every time she said it). How do they serve weenies in Baja Sur, you might ask … ? WRAPPED IN BACON!!

A really good fish taco is made with good fresh fish, excellent fresh salsa, your favorite totally average and non-descript slightly sweet and gooey coleslaw and … ripe avocado!

EAT!

Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
2 lbs (908g) fresh fish (mahi mahi, yellowfin tuna, dorado, wahoo or any other favorite fresh fish), cleaned and skinned
997
22.3
186.9
0
0
0
0
2 tbsp (28g) light oil (peanut, olive … or coconut!)
240
24
0
0
0
0
0
2 tbsp (30.5g) lime juice, freshly squeezed
7.6
0
0.1
2.6
0
0.1
2.6
8 each (288g) low carb tortillas
480
24
40
56
0
32
24
1 cup (95g) prepared sweet sugar-free coleslaw
113.2
10.4
1.3
5.6
0
2.4
3.2
1 cup (220g) salsa mexicana
43.7
0.1
2.6
13.9
1.6
2.8
9.5
1 whole (136g) avocado, peeled and sliced
227
21
3
12
0
9
3
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 4 servings):
2108.6
101.8
234
90.1
1.6
46.2
42.3
Totals Per Serving:
527.1
25.5
58.5
22.5
0.4
11.6
10.6 g
41.4%
Fat
42.3%
Protein
16.3%
Carbs

"Baja Style" Fish Tacos

0 from 0 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Author: DJ Foodie

Ingredients

  • 2 lbs fresh fish (mahi mahi yellowfin tuna, dorado, wahoo or any other favorite fresh fish), cleaned and skinned
  • 2 tbsp light oil (peanut olive ... or coconut!)
  • 2 tbsp lime juice freshly squeezed
  • 8 each low carb tortillas
  • 1 cup prepared sweet sugar-free coleslaw
  • 1 cup salsa mexicana
  • 1 whole avocado peeled and sliced
  • salt and fresh cracked pepper to taste

Instructions

  • Depending on your fish, you may need to cut it in different shapes and sizes. Essentially, you are looking for long strips of clean and super fresh fish.
  • Pre-heat a hot non-stick pan or a grill.
  • Once your fish cleaned and cut, season it well with salt, pepper, lime juice and oil.
  • Place your fish into the pan or on the grill. If you're using a pan, do not crowd the pan, or you run the risk of cooling the pan down too much and "steaming" the fish, rather than getting a nice hot sear on the flesh. You can do this in multiple batches, or using multiple pans on multiple burners, at the same time. Once one side is cooked, flip it and sear the other side. Cook the fish to your desired doneness. It goes quickly.
  • While the fish is cooking, you can warm the tortillas in the oven, on the grill or directly on the burners, and stack them on top of one another, under a thick warm towel.
  • Serve the hot fish with warm tortillas and sides of salsa, coleslaw, avocados and fresh lime wedges!

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* Learn More: More about this recipe and nutrition …

2 thoughts on ““Baja Style” Fish Tacos”

  1. I think I’d rather use your all-purpose crepes than Mama Lupes’ tortillas. Apparently they’re “tasty”, however the list of ingredients is a bit of a turn-off
    —Reply posted by DJ on 4/1/2015
    They are tasty. They’re essentially flour tortillas (and taste like it). That said, I phased Frankenfoods out of my own personal approach a few years ago. They caused me to stall. However, they were a VERY important part of my early transition. I don’t know I would’ve made it as far as I have without these crutches, to help ween me off the real thing. Now, my honest opinion on the crepes is … ricotta, eggs, fish, salsa and coleslaw just sound like a weird combo. Frankly, I’d say … just make a nice big fish taco salad! Skip the crepes. I also believe there are some coconut wraps on the market, purported to be 100% coconut. I’d bet something like that would be excellent, actually. Just some thoughts … In all cases, thanks for the comment! 🙂

  2. My low carb hubby has said for all our marriage that he can’t eat fish if it isn’t battered/or breaded and deep fried.  This recipe won him over!!  He really liked all aspects of these fish tacos. 
    —Reply posted by DJ on 3/16/2016
    Fantastic, Patti! You should bring him down to the actual Baja for the real deal! They’re delicious! 🙂

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