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Baja Fish Tacos

In 2009, I discovered fish tacos when one of my coworkers took me to a restaurant called La Taqueria which had just opened shop. The restaurant was conceived by two guys from Guadalajara, Mexico and my coworker, who was also from Guadalajara, vouched that the tacos at La Taqueria were authentic. When I sat down on the stool at La Taqueria, I was in taco heaven.

On their menu were all these unique (to me) tacos: pescado (fish), carnitas (pork), asada (beef), among other delicious options. Up to that point, the only taco I knew was Old El Paso. They even offered de lengua (beef tongue) for the more adventurous.

Since then, I have been obsessed with fish tacos: deep fried, grilled or broiled. Here is my favorite fish taco recipe in the hopes to get you addicted too. Bring on the tacos!

Be generous and add lots of fish!

Makes: 12 fish tacos

2 lb white fish (mahi-mahi, basa, sole, cod, tilapia - at least 1/2" thick)
1/2 cup vegetable oil
3 tbsp fresh lime juice
5 tsp chili powder
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander
1-1/2 tsp garlic, minced
Salt, to taste
24 corn tortillas (4 inch)

1. Cut the fish into 1-inch cubes and pat dry with a paper towel.

2. Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt.

Yummy marinade.

3. Pour the marinade over the fish and marinade in the fridge for at least 2 hours.

Ready to broil.

4. Turn the oven to a medium broil and pour the fish with the marinade into a large baking dish. Broil for about 15 minutes until the fish is lightly charred and cooked through. Remove from the oven.

You want a nice light char on the fish.

5. On a baking sheet lined with parchment paper or aluminium foil, place corn tortillas making sure they are not overlapping. Broil for 1 minute until the corn tortillas have warmed up.

6. Layer two corn tortillas together and add generous amounts of fish pieces and top with fresh pico de gallo. Eat and repeat.

Brimming with fish and pico de gallo.

Source: Slightly adapted from Epicurious

Disclosure: This post contains affiliate links.

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