• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Pink Taco's Baja Fish Tacos

    If you can't get to SoCal then bring SoCal to you with this recipe for baja fish tacos made with grilled mahi mahi, a spicy red crema, and a cooling cucumber slaw and refreshing citrus dressing. 


    Ingredients
    For the Red Crema
    1
    cup
    Sour Cream
    3
    ounces
    louisiana hot sauce
    For the Cucumber Slaw
    1
    cucumber, peeled, deseeded, and sliced
    1
    serrano pepper, peeled, deseeded, and sliced
    1
    small red onion, thinly sliced
    1/2
    small green cabbage, cored and thinly sliced
    For the Citrus Dressing
    1/3
    cup
    fresh orange juice
    1/3
    cup
    fresh lemon juice
    1/3
    cup
    apple cider vinegar
    1
    teaspoon
    kosher salt
    For the Tacos
    12
    2 ounce mahi mahi filets, cut into 3/4 pieces
    2
    tablespoons
    Old Bay Seasoning
    12
    flour tortillas
    2
    cups
    red crema
    3
    cups
    cucumber slaw
    1
    cup
    citrus dressing
    Directions
    Prepare red crema, cucumber slaw, and citrus dressing by mixing each batch of ingredients in three bowls and whisking until all ingredients are incorporated. Set aside.
    Preheat a grill or pan. Season the fish using Old Bay seasoning on both sides.
    Place seasoned fish onto hot grill or pan and cook for about 2 minutes on each side. Fish should be done medium well. (Be sure not to overcook the Mahi or it will be dry.) Take off grill and keep warm.
    Warm tortillas on hot sauté pan until heated through and brownish dark spots appear on both sides.
    To build tacos: take one warmed tortilla and place one piece of mahi in the center. Add 1 teaspoon of red crema on top of mahi, top with cucumber slaw, 1 tablespoon of citrus dressing, and then one slice of avocado,

    The base number of servings for this recipe is 6
    OK

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