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Baja Chili Fish Naan Tacos Recipe With Mango Salsa And Green Papaya Slaw

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Baja Chili Fish Tacos:

Drum rolls please to these gorgeous beauties – Baja Med style fish tacos loaded with fresh ingredients, plumped up with fried basa cubes and bell peppers, spiked up with some fresh chili, slathered in roasted tomato aioli and topped up with minty mango salsa with light touch of lime rubbed green papaya slaw, together makes a very comforting light and refreshing summer meals.

baja fish tacos recipe

Baja California, the beautiful landscape surrounded on one side by Pacific ocean and other by the mountains and plains of Sonora, this place is known for its eclectic mix of Mexican (check this out Chicken Enchilada recipe) and south Asian cuisine. That’s gives a very distinctive character to Baja-Med style cuisine, with very refreshing approach. Being its proximity to ocean, seafood is one of the most sought after and popular foods here.

This fish taco draws its inspiration from all those delectable fish and shrimp tacos that we had indulged ourselves into during our long drive to Big Sur through the state.

Freshness is key here, every ingredient should be fresh and crisp that will heighten the flavours to another level.

fish tacos with mango salsa

What kind of fish can I use here ? I have used fresh water basa fish cubes, but you can use any white fish, like tilapia (try our crispy fried tilapia in mango sauce), swordfish. This will taste equally good with shrimps too.

I have lightly dusted the fish cubes with corn flour and spice mix, and then lightly pan fried it. Just to give it a nice crispy coat. You can also opt for a spice and herb rubbed grilled fish fillet, that will also go good with this recipe.

What kind of tacos we can use here? Corn tacos or regular wheat tacos Habanero Tortilla Wraps, would be the obvious choice. But for a change I had tried puffy naan tacos here. Naan is an Indian yeast-ed flat bread and goes equally good as naan rolls or tacos. For naan tacos you have to roll them out thin and small in size.

What kind of Taco sauce would goes best here ? I have made a tomato garlic aioli which is so flavourful, so summer y and works so good with this chili fish tacos. Veeba Chipotle Southwest would also work good here too. You can also roast the tomatoes for extra punch and to sharpen the flavors.

mexican chili fish tacos recipe

From the veggie basket – I have paired the taco filling with chili and lime rubbed green papaya and cucumber slaw. Lettuces, fresh and crispy cabbage and carrot slaw will also works good here. But do give this green papaya slaw a chance, they are totally unbeaten here.

Mango salsa ? Yes, absolutely. You can skip other ingredients here in favour of your chosen ones, but you can not skip the mango salsa here. Minty mango salsa is the vital and integral to this dish. If you can not get ripe mangoes now, then I would suggest you to wait for the season, till you get nice, ripe, sweet and juicy ones.

Baja Chili Fish Naan Tacos Recipe With Mango Salsa And Green Papaya Slaw
 
Prep time
Cook time
Total time
 
Baja Med style Chili Fish Naan Tacos Recipe With Mango Salsa And lime rubbed Green Papaya Slaw for refreshing summer light meals.
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 8 tacos
Ingredients
Fish Tacos filling
  • Fresh Basa cubes : 400 gm
  • Yellow bell pepper, cubed : ¾ cup
  • Red Bell pepper, cubed: ¾ cup
  • Red onion, cubed : 1 large
  • Garlic minced : 1 tbsp
  • Cornflour : 3 tbsp
  • Spice mix - red chili powder, cumin powder 1 tsp each
  • Oil for fry
  • Salt as per taste
Tomato garlic aioli
  • Tomato puree from 4 ripe tomatoes
  • Garlic, minced : 1 tsp
  • Onion, finely chopped : ¼ cup
  • Red chili pepper ; 1 tsp or can use chili flakes too
  • Salt as per taste
  • Red wine vinegar (optional): 2tbsp
  • Plain Mayonnaise : 4-5 tbsp
  • Olive oil : 1 tbsp
Naan tacos
  • 1 cup flour
  • Yeast, instant: ½ tsp
  • Salt a small pinch
  • Sugar : 2 tsp
  • Oil / ghee : 1 tbsp
  • Warm milk, diluted to knead the dough
  • Butter to grease the naan
Green papaya and cucumber slaw
  • Green papaya 300 gm, peeled, cored.
  • Cucumber : 1
  • Lime : 1
  • Chili flakes : 1-2 tsp
mango salsa prepared with cubed mangoes, fresh mint and drizzle of lime juice
Instructions
Fish taco filling
  1. Wash the fish cubes properly and pat them dry.
  2. Prepare a dry mix of cornflour and spices and salt.
  3. Dust the fish pieces well with the above mix to give a light coat to the fish cubes.
  4. Heat some oil in a pan and fry the fish pieces till nicely golden brown on all sides. Keep aside.
  5. In the same pan, add some more oil if requires. Fry the garlic first, followed by the onions. Do not brown onion and garlic. Just make them little soft and translucent.
  6. Next goes the cubed bell peppers with little salt and stir fry them till bell peppers are soft.
  7. Add the fried fish cubes and mix well.
  8. Taco filling is ready.
Tomato Aioli
  1. Roast the tomatoes, peel them and puree them.
  2. In a pan, heat the oil, add the chopped garlic and onion , fry till they are soft.
  3. Add the chili pepper or flakes, salt and stir in the tomato puree and cook on medium heat till everything get mixed properly and looks good.
  4. Switch off the heat. Stir in the red wine vinegar if using.
  5. Once it is cool completely, whip the mayonnaise in it.
  6. Sprinkle crushed black pepper over it, if you want.
Naan tacos
  1. Sieve the flour and salt together. Rub the oil or ghee into the flour. Sprinkle the yeast, sugar in the flour.
  2. Stir in warm milk little by little to knead the dough. The dough should be soft and elastic. It will take around 10 min to knead the dough completely.
  3. Keep in the warm place for 1 hour till the dough rises completely.
  4. Preheat the oven to 250C.
  5. Dust the workstation with flour. Punch down the dough to deflate it. Knead it for another 5 min and leave for 5 more minute.
  6. Pinch small balls out of the dough and roll them out, nice and little thin to taco size, around 5-6 cm.
  7. Place them on lightly greased baking tray, cover for 10 more minutes.
  8. Bake them for 5 minutes till done.
  9. Brush them immediately with butter to keep them soft.
Green papaya and cucumber slaw
  1. Wash the green papaya, peel them, core them remove the seeds if any.
  2. With the help of a mandolin slicer, peel the green papaya into thin slices.
  3. Then with the help of sharp knife, cut them into julienne.
  4. Repeat the steps with cucumber too.
  5. In a bowl, add the green papaya and cucumber slaw. Sprinkle chili flakes over it. Drizzle lime juice and toss it with olive oil.
To assemble the fish tacos
  1. Place the naan tacos on a wide plate or chopping block.
  2. Spoon the fish taco filling over it.
  3. Spoon a generous help of tomato aioli over it.
  4. Add in few pinches of geen papaya and cucumber slaw.
  5. Finish it with spoonful of mango salsa.
  6. Fold the tacos and serve immediately.

saffronstreaks

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