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Overhead close-up shot of 3 Crispy Baked Baja Fish Tacos with Chipotle Mayo lined up with various toppings around them.

Crispy Baked Baja Fish Tacos With Chipotle Mayo

  • Author: Kris Osborne
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 80 minutes
  • Yield: 4 servings 1x
  • Category: Savoury
  • Method: Easy
  • Cuisine: Mexican

Description

Perfect for summer dining, these Crispy Baked Baja Fish Tacos are a fresher, healthier, and more vibrant version of the popular fried fish tacos. In this case, the holy fish taco trinity of deep fried white fish, crunchy, shredded cabbage, and a creamy white sauce is replaced with a crispy baked fish, a tangy mango cilantro slaw, and a creamy chipotle mayo. It’s a magical summer meal.


Scale

Ingredients

Mango Cilantro Slaw

  • 6 cups finely shredded cabbage*
  • ⅓ cup chopped cilantro (small stems ok)
  • ¼ small red onion, very thinly sliced*
  • 1 serrano chili, very thinly sliced*
  • 1 large ripe, but firm, mango, peeled, pitted, and thinly sliced
  • 1 ½ tbsp (22 mL) white vinegar
  • 1 tbsp (15 mL) neutral oil (e.g. grapeseed)
  • 1 tbsp (15 mL) veganaise or mayonnaise (the secret ingredient I learned about from Foolproof Living)
  • ½ tsp (2 mL) kosher or sea salt
  • ½ tsp (2 mL) sugar

Crispy Baked Fish

  • 600g MSC-certified cod, defrosted and patted dry
  • ⅓ cup all-purpose flour
  • ½ tsp ground cumin
  • 2 large eggs
  • 2 tbsp veganaise or mayonnaise
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • 1½ cups panko breadcrumbs
  • ¾ tsp salt
  • 3 tbsp chopped cilantro

Chipotle Mayo

  • ¼ cup veganaise or mayonnaise
  • ¼ cup yogurt
  • 1 tbsp Nobilo Sauvignon Blanc (drink the rest!)
  • 2 tsp lime zest, from approximately 1 lime
  • ½ teaspoon chili powder
  • 1 canned chipotle pepper, very finely chopped
  • ⅛ teaspoon salt

Assembly:

  • 12 soft corn tortillas, warmed
  • Thinly sliced radishes*, for serving

Instructions

For the Mango Cilantro Slaw

  1. Add the cabbage, cilantro, onion, serrano, and mago to a large bowl.
  2. In a separate bowl, whisk together vinegar, oil, veganaise or mayonnaise, salt, and sugar, until combined.  Pour over slaw ingredients and toss together. Refrigerate while preparing the fish and chipotle mayo.

For the Crispy Baked Fish

  1. Pre-heat the oven to 425 degrees.
  2. Cut fish into approximately 12 pieces, around 3/4- 1” x 3”  in size. They should look like “fish sticks”. Set aside. You should have approximately 1½ pieces of fish per taco.
  3. In a shallow bowl, whisk together flour and cumin. Set aside.
  4. In a second shallow bowl, whisk together eggs, veganaise or mayonnaise, chili powder, and smoked paprika. Set aside.
  5. In a third shallow bowl, whisk together panko, salt, and cilantro. Line the bowls up in the order they were prepared.
  6. Spray a wire rack with non-stick cooking spray or oil and set it atop a baking sheet.
  7. Working with one piece of fish at a time, lightly coat the fish in flour (shaking off any excess). Then, dip the floured fish into the egg mixture. Finally coat it in the panko crumbs. Place fish on the wire rack and repeat the process for the remaining pieces of fish.
  8. Bake fish for 15-20 minutes, or until the exterior is crispy and golden the interior is flaky.

For the Chipotle Mayo

  1. In a small bowl, stir together all of the chipotle mayo ingredients until combined.

For Assembly

  1. In the centre of a  warmed tortilla, spread out a generous dollop of chipotle mayo. Top with a piece or two of the crispy fish and top with the mango cilantro slaw and a few slices of radish. Eat immediately!


Notes

  • *For best results, I recommend a mandolin for thinly slicing your veggies.
  • Depending on the size and shape of your fish fillets, you may have to adjust how many pieces of fish you cut them into
  • Make Ahead: The chipotle mayo can be made a couple of days ahead and stored in an airtight container in the fridge. The slaw can be made several hours ahead and stored in the fridge. But, if you’re wanting to optimize your time, it will also hold up quite well for a day or two in the fridge, again, stored in an airtight container; it just won’t be quite as crunchy. The fish is best eaten immediately after it’s cooked. But the day I shot this, it was earlier in the afternoon and I rewarmed the fish later for dinner in a 350°F oven for approximately 10 minutes and it was great.
  • Time Savers: This recipe is a bit heavier in the preparation, but to speed things up a little, you can use a prepared shredded coleslaw mix in place of the freshly shredded cabbage.
  • The best way to warm corn tortillas is to heat them on both sides for 30-ish seconds in a cast iron pan over medium-high heat. They will become more pliable and get just a little bit of char. Keep covered in a clean dish towel as you warm the rest.

Keywords: Baked, Baja, Crispy, Fish, Tacos, Coleslaw, Slaw, Mango, Cilantro, Panko, Gluten-Free, Chipotle, Mayo