3 Fish Taco Recipes: Baja-style, Chipotle, and Blackened. Which is your fav?

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Fish tacos – the quintessential taste of summer! My wife loves them. Fresh, flavorful, and endlessly customizable, these handheld delights are a crowd-pleaser for any occasion. Let me give you 3 of our favorite recipes along with a few tips to make sure they come out great!

Contents hide
1. Baja-Style Fish Tacos: A Classic with a Twist
2. Spicy Chipotle Shrimp Tacos with Mango Salsa: A Fiesta in Every Bite
3. Blackened Mahi-Mahi Tacos with Creamy Avocado Crema: A Luxurious Twist

Note: I’m actually gonna give you two FISH taco recipes and one SHRIMP taco recipe because it’s just too good to pass up.

1. Baja-Style Fish Tacos: A Classic with a Twist

This recipe captures the essence of the Baja California fish taco experience. Simple, yet bursting with flavor, it’s perfect for a laid-back gathering.

Ingredients:

  • For the Fish:
    • 1 pound cod fillets, cut into bite-sized pieces
    • 1/2 cup all-purpose flour
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt and freshly ground black pepper, to taste
    • Vegetable oil, for frying
  • For the Slaw:
    • 2 cups shredded green cabbage
    • 1/2 cup chopped red onion
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup mayonnaise
    • 1 tablespoon lime juice
    • 1/2 teaspoon chili powder
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving
    • Optional toppings: Crema, crumbled queso fresco cheese, avocado slices, pico de gallo

Instructions:

  1. Marinate the Fish: In a shallow bowl, combine the flour, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Toss the fish pieces in the mixture to coat evenly.
  2. Prepare the Slaw: In a separate bowl, combine the cabbage, red onion, cilantro, mayonnaise, lime juice, chili powder, salt, and pepper. Mix well and set aside.
  3. Cook the Fish: Heat enough vegetable oil in a large skillet over medium-high heat. Carefully add the fish pieces and cook for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  4. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a generous helping of fish, slaw, and a sprinkle of cilantro. Add your desired toppings like crema, queso fresco, avocado, or pico de gallo. Serve with lime wedges for an extra burst of citrusy goodness.

Tips:

  • For a more flavorful fish, marinate it for at least 30 minutes before cooking.
  • You can substitute cod with other white fish varieties like tilapia, halibut, or mahi-mahi.
  • For a gluten-free option, use gluten-free flour for the fish batter.
  • Leftover slaw can be stored in an airtight container in the refrigerator for up to 3 days.

2. Spicy Chipotle Shrimp Tacos with Mango Salsa: A Fiesta in Every Bite

This recipe takes fish tacos to a whole new level with the smoky heat of chipotle peppers and the sweet freshness of mango salsa.

Ingredients:

  • For the Shrimp:
    • 1 pound large shrimp, peeled and deveined
    • 1 tablespoon olive oil
    • 1 tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • For the Mango Salsa:
    • 1 ripe mango, diced
    • 1/2 red onion, diced
    • 1/4 cup chopped fresh cilantro
    • 1 jalapeno pepper, seeded and finely chopped (adjust for desired spice level)
    • 1 tablespoon lime juice
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving
    • Optional toppings: Crema, crumbled queso fresco cheese, crumbled cotija cheese, avocado slices

Instructions:

  1. Marinate the Shrimp: In a bowl, combine olive oil, adobo sauce, chili powder, paprika, garlic powder, salt, and pepper. Toss the shrimp in the marinade to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes for a stronger flavor.
  2. Prepare the Mango Salsa: In a separate bowl combine the diced mango, red onion, cilantro, jalapeno, lime juice, salt, and pepper. Mix well and set aside. 3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until opaque and cooked through. Be careful not to overcook the shrimp, as they can become tough. 4. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a few shrimp, a generous spoonful of mango salsa, and a sprinkle of cilantro. Add your desired toppings like crema, queso fresco, cotija cheese, or avocado slices. Serve with lime wedges for an extra tangy touch.

Tips:

  • If you can’t find canned chipotle peppers in adobo sauce, you can substitute with 1/2 teaspoon of chipotle chili powder and a pinch of cayenne pepper for a similar smoky heat.
  • For a milder salsa, remove the seeds from the jalapeno before chopping.
  • This recipe works well with grilled shrimp as well. Simply preheat your grill to medium-high heat and grill the shrimp for 2-3 minutes per side, or until cooked through.
  • Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 3 days.

3. Blackened Mahi-Mahi Tacos with Creamy Avocado Crema: A Luxurious Twist

This recipe elevates the fish taco experience with blackened mahi-mahi and a decadent creamy avocado crema.

Ingredients:

  • For the Mahi-Mahi:
    • 1 pound mahi-mahi fillets, cut into bite-sized pieces
    • 1 tablespoon olive oil
    • 1 tablespoon blackening seasoning
  • For the Creamy Avocado Crema:
    • 1 ripe avocado, peeled and pitted
    • 1/4 cup sour cream
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon lime juice
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Shredded red cabbage, for garnish
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving

Instructions:

  1. Prepare the Mahi-Mahi: Heat olive oil in a large skillet over medium-high heat. Season the mahi-mahi pieces generously with blackening seasoning. Carefully add the fish to the skillet and cook for 2-3 minutes per side, or until cooked through and blackened on the edges.
  2. Make the Creamy Avocado Crema: In a blender or food processor, combine the avocado, sour cream, cilantro, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Set aside.
  3. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a generous helping of blackened mahi-mahi, a dollop of creamy avocado crema, and a sprinkle of shredded red cabbage and cilantro. Serve with lime wedges for an extra burst of freshness.

Tips:

  • If you don’t have blackening seasoning, you can create your own by combining paprika, cayenne pepper, garlic powder, onion powder, and thyme.
  • For a spicier crema, add a pinch of jalapeno pepper to the avocado mixture while blending.
  • Mahi-mahi can be a bit delicate, so be gentle when flipping it in the pan to avoid breaking it.
  • You can substitute mahi-mahi with another firm white fish like swordfish or halibut.

These three recipes offer just a glimpse into the endless possibilities of the fish taco world. With a variety of flavors and textures to explore, you’re sure to find a combination that tantalizes your taste buds. So grab your tortillas, get creative with your toppings, and dive into the delicious world of fish tacos!

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