Learn to Cook Baja Fish Tacos with Larissa Choma

Hi, my name is Larissa Choma, and I have been cooking for as long as I can remember. Food has always been an interesting medium for starting conversations, learning more about other cultures and creating evenings of fun for family and friends. New acquaintances ask me how to eat healthier and maintain a healthy weight while living a busy lifestyle. My answer starts with multiple questions about the person’s individual tastes and the presence of food allergies. Every person is different, but my recipes can be modified to substitute favorite ingredients.

Larissa Choma that’s what I like people to call me although sometimes I have been hailed by the name of Larissa Choma the Chef which of course is an honor for me and an indication that my culinary skills have earned me this name. Cooking is one activity that I think is fulfilling and satisfying for any individual. Making people lick their fingers after having something you have cooked is an experience that’s beyond expressions.

One of my favorite, all-around recipes is Baja Fish Tacos. Most people cringe the first time they envision replacing hardy pork, or beef, with a tasty cod, or tilapia, fillet when making tacos. Aside from the unique taste, the taco provides the perfect surrounding for a serving of fish, which is not present in most daily diets.

Recipe for — Baja Fish Tacos


2 pounds Pacific cod or Tilapia fillets, 1/4 to 1/2 inch thick, thawed if frozen, rinsed, and patted dry

3/4 cup fresh lime juice

3 cloves garlic, minced

3 tablespoons extra-virgin olive oil

1 cup of bottled green, or red, taco sauce

6 tablespoons sour cream

15 ounces – finely shredded cabbage (part green and part red)

16 corn tortillas – 7 inches in diameter


Fresh cilantro sprigs

Preparation Instructions

Heat the grill to medium-high heat don’t heat it beyond that.

Combine the fish fillets, olive oil, lime juice and garlic in a one-gallon re-sealable plastic bag. Seal the bag and rotate the bag several times to coat the fish with the marinade.

Allow the marinade to set for 15 minutes.

Use a large bowl to combine the remaining ingredients. Whisk the taco sauce and sour cream together until smooth. Add the shredded cabbage and mix to coat the strands evenly.

Place the tortillas on a piece of foil paper and seal.

The fish is ready to grill and should be removed from the marinade mixture. Oil the grill grate. Place the fish and tortilla packet on the grate.

Cook the fish for 8 to 12 minutes turning over once. The fillets should be opaque at the thickest part. The tortillas will be warm when the fish is cooked.

Assemble the tacos or set the ingredients on the table and allow each person to create their own tacos. The hot fish should be broken into chunks.

Wrap pieces of fish, along with the cabbage mixture, in the tortillas and use the salt and cilantro for added taste.

Enjoy an awesome recipe called Baja Fish Taco!

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