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5 from 28 votes

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!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree
Cuisine: Mexican, mexican-american
Servings: 8
Calories: 210kcal

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
  • teaspoon black pepper

Sweet Chili Sauce

  • cup rice vinegar
  • cup rice wine
  • 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
  • teaspoons garlic finely minced
  • 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: 210kcal | Carbohydrates: 28g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 458mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2222IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2mg