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!

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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


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CHECK OUT THESE OTHER SEAFOOD RECIPES

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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.

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!

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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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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!

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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!!!

CHORIZO AND POTATO TACOS

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My sister was the first person to introduce me to chorizo and potato tacos. She made them for a big family gathering and they were an instant hit. Every time I have made these since there hasn't been a single spec of left overs. They are so yummy they are the epitome of "I bet you can't just have one." and will have you saying, "Are you going to finish that? cause I will!" I also find tacos are great for entertaining large groups of people because they have this make you own/style it to your liking that gets other people involved in the meal process. Plus they're super easy to make! BONUS! ...but your guest don't need to know that ;)

Makes 12-14 Tacos

INGREDIENTS:

4-5 Yukon Potato (cubed)
1 TBSP of Lemon Juice
1 TBSP of Olive Oil
1 Sweet or Yellow Onion (chopped)
1-2 LBS of Uncooked Chorizo Sausage (remove chorizo from casing by cutting open the casing)
1-2 Jalapeno Chile (remove seed and chop finely)
Salt and Pepper (as desired)
Tortillas
Suggested Taco Fixings - Salsa, Guacamole, Hot Sauce (I love Valentina's), Bean paste. There is also sour cream, cheese and lettuce but these are not typical Mexican toppings.

*Place your cubed potatoes in a large bowl and cover in water. Add in your lemon juice - this will stop your potatoes from browning while you are prepping everything else.

DIRECTIONS:

Okay so the first thing we are going to do is boil the potatoes (first we boil them then we fry them). So when you're ready get a pot, drain the potatoes existing water and fill it with fresh water. Place the pot on the stove and bring it to a boil on high heat.

Once boiling lower heat and let it continue to cook for 4-6 minutes, drain and set aside.

While the potatoes are cooking, in a large skillet add in the olive oil over medium. Once the oil is warm throw in your onions and lower heat to medium and let your onions start to sweat and release their juices.

When the onions start to soften and become clear throw in your chorizo stirring well to help break up the meat. Cook the chorizo on medium to high for 6-8 minutes.

Next add in the cooked potatoes and jalapenos. You will notice that the potatoes will start to absorb the flavors and oils of the chorizo and turn orange - this is good!!! Continue to cook for about 10-15 minutes stirring occasionally to avoid burning, but it is also great to let the meat and potatoes to get crisp too! You can add salt and pepper to your liking.

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!!!