Baja Fish Tacos with Chipotle, Cilantro and Lime Cream
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.
Servings: 4
Cost: $30.00 total
Ingredients
- 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
Toppings To Serve With The Tacos
- 2 - 4 cups lime crema (see recipe below)
- 8 - 10 tomatoes, Roma or San Marzano are best, if available diced
- 4 cups red cabbage finely sliced
- 4 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 guacamole
- 2 cups crumbled cojita cheese
- 2 cups freshly grated manchego cheese or Pepper Jack cheese
Lime Crema
- 2 cups ranch dressing or Chipotle dressing
- ½ cup chipotle peppers, minced
- ¼ cups fresh cilantro, finely minced minced
Serve With (adjust amounts to the # of guests serving):
- 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
- 3 - 4 limes, cut into wedges
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.