Baja Tacos de Pescado a la ‘Grudgeos’
- 20 flour or corn tortillas
- For the fish marinade
- 10 firm white fish filets, boneless (Flat head fillets, snapper is also good)
- 4 tbsp olive oil
- 1/2 cup fresh lime juice
- Pinch of Salt
- 4 tbsp chopped coriander
- 2 tsp of cayenne pepper or milk chili powder
- egg whites of 2 eggs
For the cabbage salad
- 2 red onions, thinly sliced
- 1/2 cup coriander, coarsely chopped
- 4 cups freshly shredded white cabbage
For the baja sauce
- 2 cups light sour cream
- 2/3 cup plain yogurt
- 1 tsp mild chili powder (or to taste)
- 1 tbsp lime juice
- Pinch of salt
- 1/4 cup mayo
For the chipotle salsa fresca
- 2 cups chopped red tomatoes
- 1 cup chopped red onion
- 4 chipotle chilies, minced
- 2 cloves garlic, minced
- 1 cup chopped coriander
- Juice of 2 limes
- 4 tbsp olive oil
- Pinch of cumin
- Sea salt
Dip the fish fillets in the whisked egg whites and then coat with flour. Place the fish fillets in a large dish and brush with olive oil. Pour over lime juice, sprinkle of salt, chopped coriander and half of the cayenne pepper. Set aside
Toss the cabbage salad ingredients together.
For the Salsa:
Mix the chopped tomato, onion, chili, garlic and coriander together in bowl. Drizzle with olive oil and lime juice. Add a pinch of cumin and some sea salt and stir through. Set aside.
For the baja sauce:
In a small bowl, mix together – sour cream, yogurt, mayo, chili powder, lime juice and salt.
Pre heat a grill to medium -low.
brush the grill with oil and place the fish seasoning side down to cook. Sprinkle the rest of the chili on the top side of the fish and cook for about 2-3 minute per side or until the fish is cooked through. Remove the fish to a clean platter, allow it to rest 10 minutes and then slice into thick strips.
Heat the tortillas by placing them on a hot plate for about a minute each side.
For each taco, place a warm tortilla on a plate, add a few pieces of fish, drizzle with the baja sauce, and add a handful of salsa and cabbage salad. Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the bottom.