Baja Fish Taco Dip Recipe (with sauce)
One of the easiest ways to cure that craving for fish tacos is with this , original recipe for Fish Taco Dip. Kick things off with a base of red snapper, 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 blend that’s creamy with just the right kick to remind you of your favorite fish taco recipe.
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.
Tried this recipe?Let us know how it was!