Recipe of the Week: Baja Fish Tacos with Southwest Slaw and Aji Guacamole

mag813 May 7, 2017 0
Recipe of the Week: Baja Fish Tacos with Southwest Slaw and Aji Guacamole


The blackened fish:
  • 1½ lbs white fish (I like basa)
  • Oil, for drizzling
  • ½ teaspoons each: smoked paprika, regular paprika, and chili powder
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
The coleslaw:
  • 2 cups green cabbage, shredded
  • 2 cups purple cabbage, shredded
  • 1 carrot, grated
  • ¼ cup red onion, thinly sliced
  • ¼ cup cilantro, chopped
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • A pinch of salt and pepper
The tacos:
  • Aji guacamole
  • Tortillas or lettuce wraps


  1. Dry the fish well and place it on a flat surface. (A baking dish works well.) Drizzle the fish with oil.
  2. In a small bowl, mix the smoked and regular paprika, chili powder, cumin, and sea salt. Sprinkle over the fish.
  3. In a large bowl, add the green and purple cabbage, carrot, red onion, and cilantro. Add the vinegar, olive oil, salt, and pepper and toss to coat.
  4. Make the aji guacamole by blending the ingredients in your blender or food processor.
  5. Heat a large, non-stick frying pan over medium-high heat. Oil the pan then add the fish. Cook for 4-5 minutes per side, or until the fish starts to look crispy and flakes easily with a fork.
  6. If you’re using tortillas, warm them quickly in an oiled pan.
  7. Serve the Baja fish tacos either on tortillas or lettuce wraps topped with the southern slaw, the blackened fish, and a good slather of aji guacamole.

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