My friend Justine made this for us when we were recently down visiting with her. What an awesome delicious meal. The Baja Sauce isn’t dairy free but I eat it with delight! These tacos only taste better eaten with friends… and Justine’s wicked Salsa Verde! Damn, I wish I had some here at home.

Fish Tacos

Fish Tacos

  • Tortillas
  • Marinaded white fish
  • Refried beans (you can skip the fish like me and just eat with the beans)
  • Cabbage, lettuce or kale, chopped or shredded carrot
  • Baja Mayo
  • Salsa
  • Guacamole or just avocado
  • Cilantro, diced

Refried Beans

  • 2 cups dried Pinto Beans
  • 1 tbsp Oil
  • 2 Onions, diced
  • 1 1/2 tbsp Chilli Powder
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1/4 tsp Cayenne
  • 2 Bay Leaves
  • 1 tsp Oregano
  • 1-2 cups Water
  • 3 tbsp dry Veggie Stock (optional)
  1. Soak beans overnight and cook until soft. Click here to see how I cook my pinto beans in under six minutes with my pressure cooker.
  2. Over medium heat, add oil to a pot and then sauté onion until almost soft.
  3. Add chilli powder, cumin, salt and cayenne and stir, cooking until fragrant.
  4. Add beans and stir.
  5. Add bay leaves, oregano, water and stock. Bring to a boil, lower heat and simmer for about 1 hour. Add water if necessary.
  6. When soft, mash until desired consistency.

Fish Marinade

  • 1 1/2 lbs White Fish (pacific halibut, pacific sole, basa)
  • 1/4 cup Olive Oil
  • 1/2 tsp Cumin
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Chipotle or Adobo Sauce
  • 2 tbsp Lime Juice
  • 1/2 tsp Honey (optional)
  1. Combine marinade ingredients and marinade fish in shallow baking dish.
  2. Bake it in the dish covered with tin foil at 400′ for roughly 20 minutes or until it flakes lightly. More or less depending on the fish and thickness. Fish is better slightly undercooked than overcooked.

Baja Mayo

  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1 tbsp Lime Juice
  • 1 tsp Chipotle or Adobo Sauce
  • Salt

10 Responses to Fish Tacos

  1. Rosina says:

    Haha, here I just sat down to check my mail quickly after popping a batch of your yam and black bean burritos in the oven to warm (I made mine slightly different *grin*) and now I find you’ve got another mouth watering recipe!! Guess what’s going on tomorrows shopping list LOL. Looks delicious to and it sounds like you had a great time visiting with friends on your trip to the lower mainland and the island :) Have a fantastic evening!

  2. greenteacher says:

    Vegenaise…it’s all about the vegenaise. best vegan (vegetarian) mayo I’ve tried and even dairy-lovin’ dh loves it! As Eosina said above: these are going on the meal list for next week. Thanks!

  3. Dawn Suzette says:

    These sound so very good…

  4. Annie says:

    Ha! I hope you like them, Rosina! They are SO good.

    Ah ha, Gen. You could very easily leave out the sour cream too. Justine did this for Cam since he doesn’t do dairy.


  5. Tai says:

    AH…my husband loves fish tacos (and I hate fish/seafood)…maybe I should give this recipe a try and make him extremely happy :)! It does look pretty tasty!

  6. Bonnie says:

    I loooove fish tacos. And the homemade tortillas from the rebar cookbook will just take it over the top.
    I think I might mix a little of the baja mayo into the cabbage for a baja slaw to add with the fish.
    Thanks for sharing!

  7. jenny says:

    Gosh, Annie. Always blowing me away! These look so good. I have a batch of halibut waiting in the freezer for fish tacos. You’ve just inspired me to break it out for dinner tonight. I never marinate my fish though… I just give it a good dry rub. Your way actually looks easier and I think I’ll give it a shot!

  8. Krista says:

    Making these right now for us and my neighbor ’cause it’s her birthday……. mmmmmm!!!! Can’t wait! I’ll be using Chipotle sauce in place of the baja sauce and regretfully won’t have any amazing salsa verde, but I’m sure they’re going to be lip-smacking good anyway!
    I’m so completely hooked on the Rebar tortilla recipe since you introduced me to it (what, 2 years ago now?!?) I can’t bring myself to buy them ever. Nothing compares!

  9. Annie says:

    Tai- we should eat a meal together with our husbands. I’m almost always the only one not eating the fish part of a meal!

    Bonnie- That sounds so good. I love these tortillas- heck I love most of the recipes in the Rebar cookbook. Tis great, ain’t it?

    Can’t wait to hear how you like them, Jenny and Krista. Justine makes the best food!

  10. Justine says:

    Nom nom nom. I think I found the recipe originally on foodgawker and modified it to my taste. Yeah, you can modify fish tacos any way you like–even omitting the fish Annie (gasp!)
    What struck me as weird is that all the authentic fish taco recipes seem to use cabbage; I never would have guessed, but dang it’s good in there. Now if only my fresh garden cabbage had been ready, it would have been over the top. I agree about the tortilla recipe–there’s no going back to store bought.

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