Baja-Style Fish Tacos
When it's Taco Night at your house, kick up your game with my easy to prepare and oh so delicious Baja-Style Fish Tacos with an Asian Slaw and Sweet Chili Sauce. Your family will be happy you did!
Ingredients
Slaw
- 2 cups cabbage fine shred
- 2 tablespoons carrot grated
- 1 teaspoon cilantro chopped
- 2 tablespoon lime juice (approx. juice from one lime)
- 3 teaspoons honey
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
Sweet Chili Sauce
- ⅓ cup rice vinegar
- ⅓ cup rice wine
- ⅓ cup Karo
- 1 tablespoon Sambal Oelek use more or less according to taste (you can substitute Sriracha or garlic chili sauce)
- 1 teaspoon dried red chili flakes use more or less according to taste
- 1½ teaspoons garlic finely minced
- 1½ teaspoons ginger finely minced
- 1 teaspoon soy sauce
- 2 teaspoons Argo Corn Starch dissolved in 1 tablespoon water
- red food coloring optional
Fish Tacos
- 16 ounces mahi-mahi (Mahi cut into one-inch pieces and patted dry with paper towels)
- ½ cup flour
- 2 tablespoons Argo Corn Starch
- 1 tablespoon Cajun (blackened) seasoning (or seasoning of your choice)
- 8 corn tortillas (or flour tortillas)
Instructions
Slaw
- In a medium mixing bowl combine the cabbage, carrots, cilantro, lime juice, honey, salt, and pepper. Combine slaw ingredients well and set aside until ready to serve. **add additional lime juice or honey to taste. **make this ahead of time if possible to allow the slaw to soften.
Sweet Chili Sauce
- Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly.
- Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute.
- Let the sauce cool completely and refrigerate until needed. Sauce can be kept for up to one week in a sealed container.
Fish Tacos
- In a medium bowl, add flour, Argo corn starch and cajun seasonings. Mix well and set aside until needed.
- Add oil to a large skillet or saute pan over medium-high heat. Dredge the pieces of mahi-mahi in the flour mixture and fry for 2-3 minutes per side or until crispy and brown. Don't overcrowd the skillet with fish, give them room to cook.**Be careful not to overcook the fish. It will cook faster than you think.
- Drain the Mahi on a screen or paper towels briefly.**fried Mahi can be held in a 200-degree oven for 10-15 minutes until needed
Assembly
- Warm tortillas on a griddle or grill
- Add slaw to tortilla followed by fried fish and sweet chili sauce
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 14gFat: 3gSaturated Fat: 1gCholesterol: 41mgSodium: 458mgPotassium: 373mgFiber: 2gSugar: 4gVitamin A: 2222IUVitamin C: 8mgCalcium: 51mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!