Baja Fish Tacos are colorful with the help of the deep purple cabbage and the bright, creamy green salsa. This taco is crunchy, robust and perfect. We really love these tacos. Easy tacos that don’t heat up your kitchen, great during the hot summer months.
There are two ways to make them. The shortcut way and the longer, more real cooking way. Both techniques are easy and both come out fantastic!
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When I first started making these tacos, I used frozen, battered fish from the freezer section. These are an easy option, just pop them in the oven on some foil, voila, no dirty pan, no lingering fish smells in the kitchen.
Recently, I have been cooking more real food. Cooking from scratch doesn’t have to be hard, in fact it’s surprisingly easy and much more flavorful. You may need to wash a few more dishes, mainly mixing bowls. I think I can handle that.
The cleaner version of this dish utilizes a quick marinade and short stint in the oven in a pre-heated cast iron skillet. The toppings are the same. I even came up with a cleaner version of the Creamy Jalapeño Salsa!
Serve with Puerto Rican rice!
For something different try a Traditional Honduran Baleadas.
The marinade for this fish was inspired by Bobby Flays fish taco marinade. The Creamy Jalapeño Salsa is inspired by Chuy’s creamy salsa. Chuys is a local restaurant in Austin, TX, they have a great salsa bar!
I have updated this post from January 19, 2016. I refreshed the pictures and updated the recipe to add the cleaner, healthier version.
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