"baja Style" Fish Tacos Recipe

Prepare the Fish

Season the fresh fish with salt and pepper. Heat a skillet over medium-high heat and add a little oil. Cook the fish for about 4-5 minutes on each side or until it flakes easily with a fork. Remove from heat and let it rest.

Prepare the Caramelized Onions

Thinly slice the medium onion. In the same skillet used for the fish, add a little more oil if necessary and reduce the heat to low. Add the onions and sauté for about 15-20 minutes until they are golden brown and caramelized. Stir occasionally to prevent burning.

Prepare the Avocado Salsa

Dice the avocado and mix it with the juice of one lime, a pinch of salt, and a handful of chopped cilantro leaves. Set aside.

Warm the Tortillas

In a dry skillet or on a grill, warm the corn tortillas for about 30 seconds on each side until they are pliable.

Prepare the Chipotle Cream

If using store-bought chipotle cream, simply have it ready. If making from scratch, blend sour cream with chipotle pepper in adobo sauce until smooth and adjusted to your taste.

Serve the Tacos

On each warm tortilla, layer pieces of the cooked fish, a handful of cole slaw mix, a spoonful of avocado salsa, and a drizzle of chipotle cream. Top with caramelized onions and fresh cilantro leaves. Serve with lime wedges on the side.

Cook the Rice

Rinse 1 cup of rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water, a pinch of salt, and a few strands of saffron. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and water is absorbed.