20 Minute Colorful Baja Fish Tacos


20 Minute Colorful Baja Fish Tacos

Beer Battered Fish with sautéed vegetables and Garlic Aioli Sauce

Happy Taco Tuesday! In honor of Cinco de Mayo, I thought I’d share my colorful fish taco recipe. It’s so easy and quick for those weekdays. These simple ingredients are powerful and I was full after two tacos. I hope you enjoy.

Prep Time: 10 Minutes | Cook Time: 10 Minutes

What You’ll Need (feeds four):

For the Taco:

  • 4 Corn Tortillas

  • 4 Gorton’s Beer Battered Fish

  • 1/2 cup of Mexican Style Cheese (Cheddar, Monterey Jack Cheese, Asadero Cheese, and Queso Blanco Cheese)

  • 1/4 cup of chopped Red Cabbage

  • 1 TSP of Minced Garlic

  • 1/4 cup of Cherry Tomatoes

  • 1/4 cup of Spanish Onion

  • 1/2 Lime

  • 1 TBSP of Virgin Olive Oil

  • 1 TSP of Salt

  • 1 TSP of Pepper

  • 1 TSP of Paprika

  • 1 TSP of Garlic Powder

  • 1 TSP of Goya Adobo

  • 1/2 an Avocado (optional)

  • Vegetable oil for frying fish

For the Garlic Aioli Sauce:

  • 1/4 Cup of Mayonnaise

  • 1 TBSP of Garlic Powder


First, heat olive oil in sauce pan. Chop the onions and tomatoes. Once diced, add minced garlic and cook in medium sauce pan on low. Season with salt, pepper, garlic powder, Adobo and paprika.


Stir frequently. Next, squeeze lime over the veggie mixture.


While veggies are cooking in sauce pan, heat your deep fryer to 350 degrees or heat vegetable oil in frying pan. Add fish and fry until golden on both sides.


Next, mix mayonnaise and garlic powder for aioli sauce. For hard taco shells, heat tortillas in oven for five minutes at 350 degrees. For soft taco shells, heat in microwave for 30 seconds.


Place cooked fish in tortillas. Sprinkle the veggie mix, red cabbage, shredded cheese and top with aioli sauce and avocados (optional). Happy Cinco de Mayo!


Gluten Free Pizza Fritta Napoletana (Fried Pizza)

Prep Time: 90 min | Cook Time: 20 min

What you’ll need:

  • Gluten free pizza crust mix (calls for 1 egg)

  • Organic marinara sauce

  • Tomato paste

  • Organic diced tomatoes

  • Grated parmesan cheese

  • Fresh basil

  • Fresh oregano

  • 1/2 tablespoon of salt

  • 1/2 tablespoon of pepper

  • 1 tablespoon of garlic powder

  • 2 - 3 cups of olive oil (for deep frying)


Follow the pizza crust mix instructions as written by the food manufacturer. I used Cup4Cup Gluten Free Pizza Crust Mix. This pizza crust mix required that I put 1/2 cup of pizza crust mix to the side for kneading later. It also required that I whisk one large egg with warm water. Next, I poured the egg water mixture into the pizza crust mix and mixed with a fork. I then moved the dough from the mixing bowl for kneading. You knead the dough until smooth. Then, shape the dough into a large ball and wrap tightly in a plastic wrap and refrigerate for 1 hour, or up to 3 days.


After allowing the dough to refrigerate for 1 hour, I unwrapped the dough and broke off chunks of the dough to make small balls. After I shaped the dough into a smaller ball, I then sprinkled some of the excess pizza mix flour, lightly dustin the dough. Next, using two fingers, I pressed down the center of each ball, making small pizza crusts.

While I was making the small pizza crusts, I heated my olive oil in a deep frying pan on the stove. I used approximately 2 cups of olive oil.


Once the olive oil is hot, I place the pizza crusts into the deep frying pan. I fried each side for approximately 2-3 minutes on each side, on medium to low heat.


For my marinara sauce, I combined the marinara sauce, tomato paste, diced tomatoes, salt, pepper, garlic and oregano into a large pot and stirred frequently.

Once my pizza crust was golden brown on each side, I removed onto a plate. I placed a dollop of marinara sauce on each pizza crust. Lasly, I sprinkled the grated parmesan cheese and topped with fresh basil.


Bon appétit!