Baja Fish Tacos with Chipotle, Cilantro & Lime Crema

In my quest for the perfect Fish Tacos recipe, I’ve finally tweaked a gazillion recipes to find it!  Here are the most awesome Fish Tacos that I could ever prepare and share with you!

Even my fish-averse husband devoured these Fish Tacos in intense fervor!

Yea, these fish tacos are that dang good!

I took the red snapper from a previous recipe on Caribbean Fried Red Snapper that was marinated the day before in the traditional Caribbean Green Seasoning Marinade, sautéed the left-over fish in a skillet for about 5 minutes, created a crazy-outstanding creamy sauce for topping the tacos, and wah-lah:  Baja Fish Tacos with Chipotle, Cilantro & Lime Crema!

Just like most of my recipes, I like to make a LOT of things in advance, being a busy career person and mother, it’s how I roll!

So prepare the fish ahead of time . . . it will keep for a day, OK?

Chop up everything ahead of time if you wish; it will also keep covered in the fridge for a day.  Clean up the mess at this time, so you don’t have to clean up tomorrow.  Doing this makes a BIG difference in the enjoyment of cooking!

Assemble the fish tacos the next day when you’re ready.

And now?   Get ready for the “I want another one, please!” comments and praises from those you love!

Plus, be prepared to share the recipe with whoever you serve it to!  My pleasure  . . . thank you!

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Fish tacos were first made in Baja, California, a region of Mexico.  It was a necessity among the fisherman who would prepare their meals while fishing. They battered their daily catch of fresh fish on site and fried them right then and there.  Can you imagine the taste of that freshness of the prepared fish?  I mean, on the spot with no distribution travel at all . . . just from the fish to one’s mouth.  Can’t get any fresher than that?

They’d place the fish in simple tortillas that were prepared beforehand at home, add some toppings, and of course, squeeze some fresh lime juice on top . . . and enjoy a fresh fish feast!

Soon fish tacos became popular by spreading from Southern California to the American Southwest in the 60’s and 70’s, to today when fish tacos are a staple on menus across the States.

tons of bright, VIVID color to wet anyone’s appetite!  Tons of flavor, too!

There are so many ways to serve Fish Tacos:  Simple toppings served to allow everyone to make their own unique tacos.  But also served alongside delicious salsas, whether traditional tomato-based salsas/pico de gallos or with mango/papaya/pineapple salsas.  Oh, what heaven both ways!

Bella’s Tips for Fantastic Fish Tacos

• I have used both red snapper and halibut for this recipe simply because I enjoy them so much, but another fantastic option is swordfish! You can also use grouper, flounder, cod, and even Mahi Mahi . . . . whatever you prefer!
• JUST REMEMBER:  BUY FISH as FRESH as possible and USE as SOON as POSSIBLE!
• The KEY to the best fish tacos is to avoid overcooking the fish and to offer the freshest toppings possible.
• When cooking the fish in either a hot skillet or on the grill, remember not to disturb it . . . let it cook ‘untouched’ on the first side for 3 – 4 minutes before flipping it over to the other side. If you flip your fish too early, you run the risk of tearing the nicely-seared crust.  Not a good thing to do, right?
• Use either a griddle with ridges or even a good flat cast-iron skillet pan OR use a grill, both set to medium-heat.  Because you want a really nice ‘sear’ on each side of your fish.
• Use your favorite toppings, whatever they may be:  sour cream, guacamole, pico de gallo, queso fresco, crumbled cojita cheese, and even crumbled manchego are super delightful. It’s totally up to you and your personal preferences!
• If you don’t like red cabbage, you can use the sturdy parts of an iceberg lettuce, but avoid the really soft parts of the leaves.  You want to use a lettuce that stands up to the wet salsa and doesn’t wilt much.
• For salsa, there’s nothing like mango salsa to pair with fish tacos, but by all means, do include your own favorite tomato-based salsas and pico de gallos!  If you don’t like mangoes, you can always swap them out for lovely red papaya and brilliant yellow fresh pineapple. 
• Keep the salsa CHUNKY!  Enjoy the time with prepping food, and dice your salsa ingredients BY HAND.  Never use a food processor for salsa.  Ever!  Chunky salsa enhances the delightful tactile experience of enjoying fish tacos.
• Always have enough salsa in case guests simply want to dip tortilla chips into it alongside their fish tacos.  It’s also great to have enough to serve another grilled chicken entree the next day or so during the week!
• Make sure you have plenty of limes, cilantro, jalapeño, etc., on hand so everyone can garnish their tacos to taste.

What to Serve With Fish Tacos

Spanish Rice – Honestly, I simply prepare packaged Spanish Rice for speed and simplicity.  This brand (Uncle Ben’s Spanish Rice) is so good, that I just don’t mess with it.  But that’s just me.

Black Beans – A must to serve alongside anything Mexican or Tex-Mex.  This brand of spicy black beans is a best-seller for a reason, and is shipped super fast!

Elote (corn dip/salad) – To die for, you’ll seriously thank me for this delicious recipe!  Roz’s Elote!

Corn & Black-Eyed Pea Salad – Another great Southwestern corn-based salad for either forking into or dipping into with tortilla chips.  Enjoy!

Watermelon Salad – To balance the heat, here is the most delightful, cold watermelon salad you’ll ever bite into!

Black Bean & Corn Salsa – A taste of authentic Mexican cuisine, you can’t beat this salsa to add to your festivities!  Super easy and super yummy!

Tres Leches Cake – Oh my goodness, this is heaven on a plate. Tres Leche Cake (3 milks cake) is a must-try for any perfect ending to a Mexican/Tex-Mex/Latino feast.  Simply the best cold treat!  Here’s a chocolate-and-espresso version!

More Delicious Fish Recipes for You!

PERFECT Blackened Garlic-Butter Redfish (from the late Paul Prudhomme of New Orleans).

Macadamia Crusted Mahi Mahi with Papaya Salsa(featured on Good Morning America)

Grilled Swordfish Skewers

Salmon, Peas, Asparagus, and Lemon Cream Sauce

Please stop by and visit my recipes for “La Bella Vita Cucina” on Yummly . . . and add some of my very own favorites to your recipe box.

Happy saving and sharing!

YUM!

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Baja Fish Tacos with Chipotle, Cilantro and Lime Cream

5 from 12 reviews

Yield: 4

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I took the red snapper from a previous recipe on Caribbean Fried Red Snapper that was marinated the day before in the traditional Caribbean Green Seasoning Marinade. I then sautéed the left-over fish in a skillet for about 5 minutes and created a crazy-outstanding creamy sauce for taco toppings.

Ingredients

  

½x1x2x

• ▢ 1-1/2 lbs. FRESH red snapper or halibut, skin removed, remove the skin at home to save money at the fish counter
• ▢ 2 – 3 Tbsp. olive oil for frying the marinated fish

Caribbean Green Seasoning Marinade

• ▢ Caribbean Green Seasoning Marinade

Toppings To Serve With The Tacos

• ▢ 2 – 4 cups lime crema, see recipe
• ▢ 8 – 10 tomatoes, Roma or San Marzano are best, if available, diced
• ▢ 2 cups fresh cilantro, finely minced, minced
• ▢ 1 cup chipotle peppers, minced
• ▢ 4 – 6 cups red cabbage, finely sliced
• ▢ 4 – 5 avocados, cut into small cubes
• ▢ 2 red onions, diced
• ▢ 4 – 8 cups pico de gallo, Fresh, or Salsa
• ▢ 4 – 8 cups sour cream
• ▢ 2 cups ranch dressing, Ready-Made Chipotle dressing

Serve with:

• ▢ 3 – 4 limes, cut into wedges
• ▢ 8 – 12 tortillas, serve both white and corn tortillas
• ▢ 2 – 3 8-oz. cans spicy black beans, drained and rinsed
• ▢ 1 – 2 boxes spicy Spanish rice, prepared according to package instructions

Instructions

 

• Marinate the red snapper or halibut the day before in the traditional Caribbean Green Seasoning Marinade.
• Heat either a large heavy frying pan (cast-iron is awesome, but I use LeCruset), or heat up your grill to a medium-high heat
• Before serving time, sauté the marinated fish in a skillet for about 3 – 4 minutes on each side in 2 – 3 Tbsp. of olive oil until nicely golden brown and cooked through. If grilling, do exactly the same process.
• Slightly warm and soften the tortillas in the microwave for about 25 seconds each. If grilling out, briefly place them on the outside of a hot grill for a few seconds to warm them up. Keep a good eye on these to remove quickly and avoid burning.
• Chop, slice, and prepare all of the toppings for the tacos.
• Prepare chipotle, cilantro and lime crema simply by combining all of the ingredients.
• When fish is finished cooking/grilling, cut each filet into 1/2" cubes. The fish should easily flake apart.
• Serve the fish tacos either completely assembled as shown in the photos OR present toppings and the crema in separate attractive serving bowls and allow guests to prepare their own fish taco and toppings according to their preferences.

Notes

Bella’s Notes:

• I have used both red snapper and halibut for this recipe simply because I enjoy them so much, but another fantastic option is swordfish! You can also use grouper, flounder, cod, and even Mahi Mahi . . . . whatever you prefer!
• If you don’t like red cabbage, you can use the sturdy parts of an iceberg lettuce, avoiding the really soft parts of the leaves.  You want to use a lettuce that stands up to the wet salsa and doesn’t wilt much.
• Use your favorite toppings, whatever that may be: Sour cream, guacamole, pico de gallo, queso fresco, crumbled cojita cheese, and even crumbled Manchego are super delightful. It’s totally up to you and your personal preferences!
• For salsa, there’s nothing like mango salsa to pair with fish tacos, but by all means, do include your own favorite tomato-based salsas and pico de gallos!  If you don’t like mangoes, you can always swap them out for lovely red papaya and brilliant yellow fresh pineapple. 
• Make sure you have plenty on hand of limes, cilantro, jalapeño, etc., so everyone can garnish their tacos to their taste.

Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.