Description
Irresistible Baja Fish Tacos dance with zesty Mexican flavors, blending crispy golden fish and creamy tangy sauce in perfect harmony. Seafood enthusiasts and flavor seekers will discover a delightful culinary journey that brings coastal California’s signature dish right to the dinner table.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) white fish fillets (such as cod or tilapia)
- 8 small corn tortillas
- 1 cup (240 milliliters) all-purpose flour
- 1 cup (240 milliliters) cornmeal
- 2 large eggs
- 1/4 cup (60 milliliters) milk
Seasoning and Spices:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Toppings and Sauce Ingredients:
- 1 cup (240 milliliters) red cabbage, shredded
- 1 cup (240 milliliters) pico de gallo (diced tomatoes, onions, cilantro, lime juice)
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
- 1/2 cup (120 milliliters) mayonnaise
- 1/4 cup (60 milliliters) sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Vegetable oil for frying
Instructions
- Craft a zesty sauce by blending mayonnaise, sour cream, lime juice, and optional hot sauce in a small bowl. Season with salt, then refrigerate while preparing other components.
- Create a seasoned coating mixture combining flour, cornmeal, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a shallow dish.
- Whisk eggs and milk together in a separate bowl to create a smooth binding liquid for coating the fish.
- Dip each fish fillet into egg mixture, allowing excess to drip off, then thoroughly coat with seasoned flour mixture, ensuring complete coverage.
- Heat vegetable oil in a large skillet to medium-high temperature (around 375°F), creating enough depth to partially submerge fish.
- Carefully place coated fish fillets into hot oil, frying 3-4 minutes per side until golden brown and crispy, with internal temperature reaching 145°F.
- Transfer fried fish to paper towels to drain excess oil, maintaining crisp texture.
- Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, creating soft, pliable wraps.
- Assemble tacos by placing crispy fish in center of tortilla, topping with shredded cabbage, pico de gallo, and avocado slices.
- Drizzle prepared sauce over assembled tacos, garnish with fresh cilantro, and serve with lime wedges for additional zesty flavor.
Notes
- Swap white fish like cod or tilapia with salmon or shrimp for variety and different flavor profiles.
- Use gluten-free cornmeal and flour alternatives for those with wheat sensitivities to maintain crispy coating.
- Control spice levels by adjusting chili powder and hot sauce amounts to suit individual heat tolerances.
- Pan-fry fish in shallow oil to reduce overall fat content while maintaining crispy exterior texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 90 mg