One of the easiest ways to cure that craving for fish tacos is with this, original recipe for Baja Fish Taco Dip. Kick things off with a base of red snapper (or mahi mahi, vermilion snapper, or any flaky white fish), seasoned to perfection with a little Baja spice mix. Once cooled, combine it with a bit of mayo, the tang of capers, and a squeeze of lime juice, creating a creamy blend with just the right kick to remind you of your favorite fish tacos recipe.
Fish tacos originated from the beautiful shores of Baja and quickly became popular across Mexico and the United States. They embody the laid-back, sunny vibes of beachside living and are enjoyed at roadside stands in Baja or trendy restaurants miles away. When you taste Baja fish tacos, you'll experience a burst of fresh, zesty flavors that bring the taste of the ocean to your plate.
Baja fish tacos are a popular dish in Baja California's coastal cuisine. They are known for their fresh, flavorful seafood and crispy, lightly battered fish, which is wrapped in a soft tortilla and topped with fresh salsa, cabbage, and a creamy sauce. The dish may seem simple, but it is actually quite complex in terms of flavor, combining the fresh catch from the Pacific with local produce and a hint of creamy richness. Our Gulf of Mexico inspired fish taco dip is a delicious and lighter version of the classic Baja recipe.
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Baja Fish Taco Dip Ingredients
Arrange this culinary masterpiece on a plate, drizzle some of that creamy white sauce around for a restaurant-style presentation, and serve it up with a pile of crispy corn tortillas. This kind of dip speaks of simple ingredients transformed into something spectacular, where each layer is a testament to the fresh flavor.
- Red Snapper (or other firm white fish like Mahi Mahi, Vermilion Snapper (Beliners) or Triggerfish)
- Lime Juice
- Mayo
- Sour Cream
- Baja Seasoning Mix
- Pico de Gallo
- Avacado
- Pickled Purple Cabbage
- Cheddar Cheese
- Hot Sauce (Cholula, Tapatio, or Valentina)
See the recipe card for quantities.
Fish Taco Dip Instructions
The easiest way to cook fish is by cubing it and cooking it with butter in a frying pan. If you have the time, cooking it on a flat-top griddle or grilling the filets before cubing adds another level of flavor.
Layer two is all about the quick-pickled red cabbage, offering a tangy contrast. It’s the kind of addition that brings a homemade touch to the dip, one that speaks of fresh ingredients and a bit of prep that goes a long way.
Next up, spoon on a generous helping of pico de gallo. A vibrant mix of tomatoes, red onion, jalapeno, and cilantro, reminiscent of authentic Mexican food at your favorite Mexican restaurant.
The avocado layer with just ripe avocados is diced and sprinkled with a little bit of lime juice (or lemon juice) and seasoned with salt and pepper, providing a creamy addition that harmonizes with the other components.
And what's a layered dip without cheese? The perfect topping, add some finely grated cheddar on top for a layer that binds the dip together.
Now, let’s talk about that homemade fish taco sauce. A quick sauce, this creamy fish taco sauce is an essential character in our flavor mix. Take some sour cream (or greek yogurt) and your favorite mayo, whisk them together with garlic powder, onion powder, and chili powder. Then, introduce just enough cayenne pepper for that hint of spice that lingers pleasantly. Add in a bit of oregano, a little dill weed, and a splash of lime juice. This sauce is meant to be the perfect complement, served on the side in a squeeze bottle or a small bowl, ready to be drizzled or dolloped onto your chip loaded with dip.
So there you have it: a fish taco dip that brings together all the elements of the best fish tacos – creamy sauce, fresh ingredients, and a hint of spice – for a dip that’s sure to be the talk of your gathering. Dive in and let this dip take you on a taste adventure, from the zesty lime and hot sauce to the comforting creaminess of cheese and sour cream.
Fish Taco Dip Storage
If you keep the layers separated, you can prepare this dish a day in advance and assemble it just before serving. Once you layer it, it's best to consume it within four to six hours, as the juices may start to blend together and it may become a little soggy.
Looking for more recipes?
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Baja Fish Taco Dip Recipe (with sauce)
Ingredients
Fish
- 1 Lb Red Snapper (or other firm white fish like Mahi Mah or Vermilion Snapper) cubed
- 1 tablespoon Olive Oil
- 2 teaspoon Baja Seasoning Mix
- 2 tablespoon Unslated Butter
- ¼ Cup Mayo
- 1 tablespoon Capers, Chopped
- ¼ teaspoon Lime Juice
Baja Seasoning Mix
- ¾ tablespoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoon Cayenne
- ⅛ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Thyme
- ½ teaspoon Oregano
- ¼ teaspoon Cumin
Quick Pickled Purple Cabbage
- ½ Cup Finely Shredded Purple Cabbage
- 2 Cups Water
- ½ Cup White Vinegar
- ½ teaspoon White Sugar
Pico de Gallo
- 4 Each Roma Tomatoes, seeded and chopped
- ½ Medium White Onion, chopped
- 3 tablespoon Cilantro, Chopped
- 1 Each Medium Jalapeno, chopped
- Sprinkle Garlic Powder
- Drizzle of olive oil
- Squeeze Lime
- Sprinkle of Salt and Pepper
Avacado
- 1 Large Avacado, chopped
- ½ tablespoon Lime Juice
- Sprinkle of salt and pepper
Fish Taco Sauce
- ¼ cup Mayo
- ¼ cup Sour Cream
- 1 1 /2 tablespoon Half and Half (or milk)
- 3 tablespoon Lime Juice
- ½ tablespoon Baja Seasoning Mix
- ½ teaspoon Dill weed
Cheese
- 1 Cup Finely Shredded Cheddar Cheese
Instructions
Mix the Baja Seasoning
- Mix the paprika, onion powder, garlic powder, cayenne, salt, pepper, oregano, thyme, and cumin and set aside.
Cooke the Fish
- Add the cubed fish to a medium mixing bowl and add the olive oil and two teaspoons of the baja seasoning mix.
- Melt the butter in a medium frying pan. Add half the fish mixture and cook, stirring occasionally, until the fish reaches an internal temperature of 145°. Remove from the pan and place on a large plate or into a bowl. Add the second half of the fish mixture to the pan and cook. When done, remove from the pan and add to the plate or bowl. Refrigerate for one hour or until the fish is cooled.
Cook the Quick Pickled Cabbage
- Add the shredded cabbage, water, vinegar, and sugar to a small saucepan. Cook on medium heat until the mixture starts to boil. Remove from heat, drain the liquid, and cool the cabbage in a bowl in the refrigerator until cooled.
Mix the Baja Fish Sauce
- Mix the sour cream, mayo, lime juice, Baja seasoning mix, half-and-half, and dill until smooth. Add to a squeeze bottle and refrigerate until ready to plate the fish dip.
Mix the Pico de Gallo
- Mix the chopped tomato, onion, cilantro, jalapeno, garlic powder, lime, olive oil, salt, and pepper in a small mixing bowl and refrigerate until ready to plate the fish dip.
Mix the fish layer
- Remove the fish from the refrigerator and add the mayo, capers, and lime. Mix carefully so the fish doesn't all break apart.
Avacado
- Mix the avocado with the lime and salt and pepper. Set aside.
Shred the Cheese
- Shred the Cheddar Cheese and set aside.
Layer the Baja Fish Dip
- Layer fish dip on a serving platter/plate or in a serving dish. Place the fish mixture on the bottom, layer with the drained pickled cabbage, pico de gallo, avocado, and top with cheddar cheese. Drizzle with the fish taco sauce and your favorite hot sauce (Cholula, Tapatio, Valentina, or Tabasco). Serve with Tortilla Chips.
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