“On the Beaches” of Baja

“On the Beaches” of Baja

Life is so uncertain right now. There are days where I find myself scrolling social media, tying to find motivation to get through the day. I have found that planning and experiencing a “virtual travel meal” at least once a week with my Husband Hunter feeds the soul and brightens the spirit. It truly gives me something to look forward to.

I know we can’t travel very far right now, but there is one thing that unites us all. Food. Through food, we can transport ourselves anywhere in the world…even when we can’t get there physically. Tonight, you won’t need a passport to virtually experience the beaches of Baja. Let’s have some fun as we make Spicy Grapefruit Margaritas and my Mom’s Famous Salsa & Guacamole. We will pair it all with delicious and healthy fish tacos. Let’s cook!

Radio Recommendation: Baja Radio Station on Pandora

Spicy Grapefruit Margaritas

This recipe yields 2 margaritas!



  • 2 ounces 100% agave blanco/silver or reposado tequila
  • 2 ounces freshly squeezed grapefruit juice
  • 2 ounces freshly squeezed lime juice
  • 2 teaspoons light agave nectar (adjust if you prefer less sweet or sweeter)
  • 1 thinly sliced jalapeño round
  • 2 cups of ice

Chili-salt rims:

  • 3 parts salt
  • 1 part ancho chili powder
  • Lime wedges
  • Small grapefruit wedges

To Make:

  1. Prepare glasses by mixing the chili powder and salt on a small, rimmed plate. Run a lime wedge around the edge of your glasses. Dip the edges in the chili-salt mixture and twist to coat. Fill glasses with ice.
  2. In a cocktail shaker, combine lime juice, agave nectar and jalapeño slice. Use a muddler to crush the jalapeño.
  3. Pour in grapefruit juice and tequila and fill with ice.
  4. Shake until combined and strain into your prepared glasses.
  5. Garnish cocktails with a small grapefruit wedge and a thinly sliced jalapeño.

Mom’s Famous Salsa


  • 1 28 ounce can of whole tomatoes
  • 1 bunch of cilantro
  • 1 bunch green onions
  • 3 yellow chili peppers
  • 3 Anaheim chile peppers
  • 3 Jalapeno peppers
  • 2 Tablespoons chicken bouillon powder
  • 1 tsp. salt
  • Tortilla chips for dipping

To Make:

  1. Place all the peppers in large pot with water and boil until tender.
  2. Remove peppers and let cool.
  3. Once cool, remove stems and deseed peppers
  4. Put all ingredients into food processor and mix.
  5. Serve with tortilla chips.

Holy Guacamole


  • 2 ripe small Hass avocados
  • 1 lemon, juiced
  • 1 large clove garlic, minced
  • 1  jalapeño seeded and finely chopped
  • 1 small plum tomato, seeded and finely chopped
  • 1/2 small yellow onion, finely chopped
  • Dash of Chipotle Tabasco sauce
  • 1 teaspoon coarse salt
  • Tortilla chips for dipping

To Make:

  1. Cut avocados in half around the pit. Separate the halves. Pop out the pit and scoop avocados into a bowl.
  2. Using a lemon squeezer, juice lemon onto the avocados
  3. Add garlic, jalapeno, tomato, onion, Chipotle Tabasco sauce and salt.
  4. Mash and mix the ingredients into a chunky dip using a fork.
  5. Serve with tortilla chips.

Fish Tacos

There are so many great fish taco recipes out there, but my favorite one is from https://www.skinnytaste.com/. You would never know these are lightened up. I used red snapper fillets, but any firm white fish would taste great! In the summer months, we cook our fish right on the grill in foil.



  • 4 pieces 4 oz each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed
  • 1/2 teaspoon cumin
  • 1/2 teaspoons kosher salt
  • 3/4 teaspoons lime chili seasoning, such as Tajin Classic

For The Sauce (make 1/2 cup)

  • 1/4 cup fat free Greek Yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon lime juice
  • 1-2 tablespoons water, to thin
  • 3/4 teaspoon chili-lime seasoning salt, such as Tajin Classic
  • 1/8 teaspoon kosher salt

For The Slaw

  • 1/4 cup chopped cilantro
  • 1 cup white cabbage, sliced
  • 1 cup red cabbage, sliced
  • 1/4 cup shredded carrots
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon kosher salt
  • 8 corn tortillas, charred on the open flame 30 seconds on each side
  • lime wedges, for serving

To Make:

  1. Season fish with salt, ground cumin and Tajin.
  2. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
  3. Toss the slaw ingredients and keep cold.
  4. Place fish on preheated skillet that has been sprayed with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks (this can also be done on the grill with foil).
  5. Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
  6. Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.