Baja-Style Rockfish Tacos

Chipotle Crema

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon finely minced canned chipotle in adobo
  • 1 clove garlic, finely minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon smoked paprika


  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups shredded cabbage (green or red)
  • 4 scallions, green and white, thinly sliced
  • 1/2 cup coarsely chopped cilantro

Fish for Tacos

  • 1/4 cup flour
  • 2 teaspoons ancho chile powder
  • 1-1-1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried Mexican oregano
  • 1/4 teaspoon ground cumin
  • 1/2 cup milk
  • 1 pound rockfish or other firm white-fleshed fish, cut across the grain into strips approximately 1/2-inch wide and 3-inches long
  • 1/4 cup peanut oil
  • Pat of butter
  • 12 6-inch fresh corn tortillas
  • Pico de gallo, salsa, avocado, mango, cilantro, lime wedges, hot sauce for serving


To make the Chipotle Crema, whisk together the mayonnaise and sour cream until smooth. Add the chipotle, garlic, lime juice and smoked paprika and stir to combine. Refrigerate until ready to use.

For the slaw, whisk the vinegar, oil, salt and pepper together in a large bowl. Add the cabbage, cilantro and green onions and toss well to combine. Adjust the seasoning as needed, cover and refrigerate until ready to assemble the tacos.

In a medium shallow bowl, whisk together the flour, chile powder, salt, pepper, oregano and cumin. Pour the milk into another bowl and add the fish.

Meanwhile, heat the tortillas until they are hot, in a lightly greased pan over medium heat, or an open flame. Keep them warm wrapped in a dish towel while you cook the fish.

Heat the oil in a 12-inch frying pan over medium high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk, shaking off any excess moisture and dredge them lightly in the flour mixture. Add the butter to the pan and carefully lower several fish pieces into the oil, being careful not to crowd them. Cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook one more minutes. Remove to a warm plate lined with a paper towel and sprinkle with salt. Repeat with remaining fish.

Fill each tortilla with 2 to 3 pieces of fish, slaw and crema. Add avocado, cilantro, salsa and other garnishes as desired. Serve with lime wedges and hot sauce.