Apparently the recipe for that sauce is under lock and key in Baja Fresh land, which, incidentally, is just over the hill in Newbury Park. So, I was left to internet speculation and my taste buds to get this just right.
I think I did a decent job.
Baja Fish Sauce
makes enough for 8 tacos
1/4 c. nonfat plain greek yogurt
2 tbsp mayo
juice of 2 limes
1 tbsp fish sauce
2 tbsp red salsa like Pace or the Trader Joe's jarred variety
2 tsp Tapatio or mexican-style hot sauce
1/2 tsp ground cumin
1/4 tsp salt
1/2 tsp white sugar
1/2 tsp fresh cracked black pepper
Mix all ingredients. Adjust taste accordingly - want it a little spicier? Add more Tapatio. Want it more thick? Add more greek yogurt. Want it more fishy? Fish sauce.
Pour that business in a jar and chill for a few hours before eating so that the flavors can all mush together.
You're probably going to need something to eat that baja fish sauce on. Like a salmon tostada?
Get some good 99 cent store queso fresco. It only costs 99 cents.
Slice some radishes. My favorite taco topper!
And place some wild alaskan salmon fillets in a foil lined dish and sprinkle with salt and pepper.
Bake covered for 20 minutes at 400F
Crisp up some corn tortillas in that oven at the same time.
Top with a little bit of shredded cabbage, then layer on toppings. Ta da! Baja Salmon Tostadas!
I also found this treasure of a seasoning at the 99 cent store. It's like pure flavor crystals of lime, chile, and salt.
PS, it is NOT a candy.