Aioli Recipe For Fish Tacos

These Baja California Fish Tacos are a classic Mexican peninsula staple made with a crispy flaky cod and served with a homemade spicy chipotle aioli and homemade pico de gallo.

Did you ever make tacos growing up? We loved taco night growing up, which usually consisted of ground beef with taco seasoning, and hard shell tacos or soft shell wheat tortillas that we would load up with tomato, lettuce, cheese, and avocado. Nothing against those tacos, but these aren’t them!

Baja California Fish Tacos are a Mexican peninsula staple that can be found being eaten as a midday snack along the coast throughout southern California and the western coast of Mexico. I honestly had no idea what real authentic Baja California Fish Tacos tasted like, or even consisted of, until I traveled to Puerto Vallarta Mexico and experienced what true California Baja fish tacos were meant to taste like.

Blackened Fish Tacos With Mango Salsa & Sriracha Aioli

First, let’s start with the basics. If you are going to start making traditionally inspired tacos then you have to throw a few things out the window:

Since we are going to be making a traditional Baja California fish taco it is important that you choose the right fish. For our fish tacos, I always make sure that we are choosing a sustainably sourced, wild-caught white fish that has a flaky texture once cooked.

Some great options would be hake, which is a great fish that is abundant and can easily be sustainably sourced, halibut, or haddock, but my best advice is to find a local fish market and ask them what they would recommend. Hopefully, the person at the market will be knowledgeable about sustainable fishing, and also a good enough cook to give you some recommendations. In my experience this is usually the case, but not always.

Crispy Baked Fish Tacos

When making the fish for these Baja fish tacos it can be battered with eggs and flour and pan-fried, or it can be baked which we are going to make here with this recipe. When baking white fish, once you can begin to smell the fish and it easily flakes apart you know it is ready.

In my opinion, chipotle flavoring with these baja california fish tacos is a match made in heaven, and these tacos just aren’t the same without it. Depending on how much heat you prefer, add just a little chipotle powder or 1/2 red chili at a time and stop when you have the flavor you prefer.

These Baja California Fish Tacos are a classic Mexican peninsula staple made with a crispy flaky cod and served with a homemade spicy chipotle aioli.

Fish Tacos, Complete With Mango Salsa And Chipotle Aioli

Megan is a maternal-child health dietitian and mom of two. With nearly a decade of experience working in maternal-child nutrition both domestically and abroad, Megan is passionate about supporting mothers and their little ones through pregnancy, postpartum, and beyond.

Megan especially loves helping to nourish families with simple, delicious recipes that both children and adults will enjoy. All of the recipes at MADRE are gluten free, and focused on celebrating food culture, seasonality, and supporting the nutritional needs of growing children, mothers, and families.

Megan holds a MS in Nutrition and MPH in Global Health from Tufts University, and received her dietetic license (RDN) from Brigham and Women's Hospital. She has advanced training in pediatric nutrition and baby led weaning, and is currently working towards becoming a certified lactation consultant.

Martha's Vineyard Magazine

Mom of two girls under two, and registered dietitian specializing in prenatal, postpartum, and infant wellness. My passion for supporting moms and babies began more than a decade ago, but nothing made me more committed to helping moms and babies thrive than going through my own pregnancy and postpartum journey.

Finding out you are pregnant is both exciting and overwhelming! This guide will help you choose the best pregnancy supplements to support you and your baby’s health.Summer is here which means it’s prime seafood season. Luckily, there are quite a few tasty vegan fish alternatives on the market nowadays. Today, I’m making these Vegan Garlic Aioli “Fish” Tacos! These vegan tacos are filled with Gardein F’ish Fillets, a zesty lime slaw, a garlicky lime aioli, and lots of avocados! They’re completely plant-based and vegetarian, but I guarantee these tacos will be eaten right up by omnivores alike.

These tacos are super simple and fast to make. What I love about this recipe is that you only need a few ingredients and less than 30 minutes to whip them up! If you scroll down to the recipe card below, it’s complete with a tangy dressing for your slaw mixture, as well as an aioli sauce recipe that pairs perfectly with these fish tacos.

Cinco De Mayo Fish Tacos

One of the main components of these tacos, is the zesty lime coleslaw! The slaw adds a really nice cold crunch to the tacos that goes so nicely with the crispy, warm vegan fish.

To make the dressing for the slaw, I find it easiest to blend all the ingredients up in a blender. This helps emulsify the dressing, so the oil is less likely to separate from the vinegar.

Once you add all the ingredients to the blender, pulse it for about 10 seconds. Next, when you’re ready to eat, toss the slaw with the dressing.

Fish Tacos With Garlic, Lime Aioli And Coleslaw

This garlic lime aioli is the BEST vegan sauce for fish tacos. It has just the right amount of kick from the garlic and smoked paprika but is also tart and zesty from the lime juice! If you’re looking for a really tasty vegan fish taco sauce, this is it!

To make the aioli, I’m using store-bought vegan mayo. I really love the one by Hellman’s. It’s super creamy and tastes very similar to ‘regular’ mayo.

You’ll want to mix the vegan mayo with grated or minced garlic, smoked paprika, lime juice, vegan Worcestershire, and salt & pepper to taste.

Fish Tacos With Sriracha Aioli Slaw

Next up is serving! The aioli can be used right away, but if you put it in the fridge for 15-20 minutes while your vegan fish cooks, it will taste even better!

Tortillas can be charred in a pan, on a grill, or with a gas burner. Since I don’t have a gas stove, I like to heat up a cast-iron skillet (without any oil). Then, I cook each side of the tortilla on medium heat for 2-3 minutes.

This recipe uses Gardein’s F’ish Fillets. This vegan fish alternative is found at most grocery stores like Target and Kroger. You can also make vegetarian/vegan fish from tofu or heart of palms.

Fish Tacos With Tamarind Aioli, Green Mango Chow And Tamarind Pepper Sauce

This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no cost to you. I will only recommend a product or service that I have used or believe has substantial value to my readers.We are finally in the last stretch of summer, so I had to share these Parmesan Crusted Walleye Fish Tacos with you before the temps dip too much. Anyone else ready for fall? Insert me raising hand, jumping up and down. Fall is my favorite season of the year, especially here in MN where we get to enjoy the changing seasons…crisp cool air and a tapestry of beautiful fall colored leaves. Ahhh! I can’t wait!!

But, before we start droning on about pumpkin spiced lattes, let’s talk tacos!! I LOVE tacos..I mean really, really LOVE tacos. They have to be one of the most versatile foods. I mean you can basically cover all meal occasions with one food type. Breakfast, lunch, and dinner..tacos please!

So lets talk about my taco requirements. Yes, I have a list of what makes up a good taco. For me that is. I mean it’s a pretty simple list… only four key elements. Here goes:

Fish Tacos With Aïoli

First off, start with the freshest ingredients, especially if you are using seafood. Second is the drizzle. A good drizzle is key, because it ties all the flavors and textures together. One big taco happy family of ingredients. In this recipe, I chose a simple lemon aioli. This drizzle only has four ingredients and is amazing on fish tacos, grilled salmon and delicious on grilled  shishito peppers.

Next up is a good slaw. I like to keep things simple when it comes to slaw. We’re talking some cabbage, fresh herbs and in this case some fruit for a little contrast in flavor. When you are building a taco, think color, texture, and flavor. I also love to add some unexpected ingredients that create some interest in the dish. Now, all you have to do is wrap all this goodness up in a tortilla. Corn, flour or lettuce..you decide.

As always, if you make this recipe or any recipe on the blog, be sure to drop me a line in the comments below. If you haven’t yet, make sure to join me on pinterest, facebook and instagram. I would love to connect with all of you!

Blackened Cod Fish Tacos With Fish Taco Sauce