Epic Fish Tacos + Baja Boom Sauce



YES... I just stated this recipe as EPIC! I crave them weekly...all it takes is the all the right fresh ingredients to make it happen...and that bomb sauce....seriously, this special sauce is the key to making all the flavors pop. DO NOT SKIP this step ;)


What you need:

  • 2 lbs. cod filets or another variety of firm fish

  • 2 tablespoons avocado oil

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ancho chili powder

  • 1/4 teaspoon ground black pepper

  • corn tortillas

  • cooking spray

The fish: place the fish in a food-safe, non-reactive container, and pour 1/4 cup of the dressing over the fish and toss to coat. Cover the fish, and let it marinate in the refrigerator from 30 minutes to 1 hour >> remove it from the marinade and lightly sprinkle the filets with salt. Heat a large skillet on high, and when hot, add the butter. Once the butter has melted, add the filets to the skillet and turn the heat down to medium. Cook the fish for 2 minutes and then gently flip it over. Continue to cook on the other side for 2 more minutes or until the fish begins to flake.


The cabbage slaw:

  • 2 cups green cabbage, thinly sliced - best if you use a Mandolin for this process

  • 2 cups purple cabbage, thinly sliced - same as above!

  • 2 tablespoons lime juice

  • 1/4 cup chopped fresh cilantro

  • 1 /2 teaspoon maple syrup

  • 1 TBSP EVOO

  • salt & pepper to taste

toss all ingredients in a large bowl and set aside...


The Baja Boom Sauce:

  • 3/4 cup Greek yogurt

  • 1/4 cup mayonnaise

  • 1 chipotle chile pepper in adobo sauce

  • 1 tablespoon freshly squeezed lime juice

  • 1 tablespoon olive oil

  • 2 cloves garlic, chopped

  • 2 tablespoons chopped cilantro

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground allspice

  • Pinch cayenne

  • Salt

place into a blender or food processor the yogurt, mayonnaise, chipotle chile, lime juice, olive oil, garlic, cilantro, cumin, allspice, and cayenne. Blend until smooth, scraping the sides down if necessary...and adjust seasonings and add salt.


the tacos:

heat up skillet and dry grill the corn tortillas until warm >> top the tacos with the cabbage slaw, baja boom sauce, and cilantro >> serve with salsa, limes, and the remaining sauce on the side for more dipping...


Taco to the face...enjoy!



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