Seriously, without a doubt, this is my favorite thing to order at a Mexican restaurant. I must admit, that up until about 3 years ago, I was extremely skeptical about the tastiness of a fish taco. But a trip back to California and a few fish tacos later, and I'm a convert.
However, I unfortunately (or fortunately, some would say) stumbled on the nutritional data at one of my fish taco haunts. Whoa. Seriously. After reading this, and the data on other similar dishes, I just couldn't order them without feeling the guilt of eating my caloric allotment for the day.
So here's my stripped down and healthier version. It still has the delicious flavors and spiciness, yet doesn't bring the heavy and greasiness of fried fish. And like most of my recipes, you can switch it up to use your favorite fish, add pico de gallo, cheese, or whatever else you like on your taco. And the coleslaw is so fantastic, I think you'll enjoy it on its own. So go ahead, try these guilt-free tacos today! If you're heat sensitive, I'd use 1/2 chipotle pepper.
Baja Fish Tacos
Chipotle Cole Slaw
4 tbsp fresh lime juice
2 tbsp dijon mustard
1 chipotle pepper in adobo, pureed in 1 tsp sauce
1 clove garlic, minced
1 tbsp olive oil
1 tbsp honey
Pepper to taste
2 c coleslaw mix
2 tbsp fresh cilantro, minced
1 pound flounder, tilapia, or cod fillets
2 tbsp lime juice
2 tbsp olive oil
1/2 tsp of a Sazon packet
In a food processor, combine lime juice, mustard, chipotle pepper, garlic, oil, honey, and pepper until well combined. Pour over coleslaw mixture, stirring in cilantro. Put into a ziploc bag, and allow it to marinate in the fridge for a few hours or overnight.
In a small bowl, whisk together lime juice, oil, and Sazon. Pour over fish in a ziploc bag, and marinate in fridge for an hour or so. Remove and drain from marinade. Prepare fish on the grill, under the broiler, or sauteed in a smidge of oil until done. Serve on flour tortillas with a serving of coleslaw. Enjoy!