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!
"Baja Style" Fish TacosPrint Rate
- 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
- 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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