How To Make Baja Fish Tacos
Crispy fish fillets are the star of this fish taco recipe. It’s served along with crisp cabbage, tangy salsa, and creamy sauce.
Serves:
Ingredients
- 1lbwhite fish fillets,firm, mild, cut into 8 strips, such as pollock, tilapia or snapper
- salt and pepper,to taste
- 1½cupsseafood breading mix,such as House-Autry Mills
- ¼cupvegetable oil
- 1cupcabbage,shredded
- ½cupred salsa
- cilantro sprigs,and lime wedges, optional garnishes
- 8corn tortillas,small
For Sauce:
- ⅓cupplain yogurt
- ⅓cupmayonnaise
- 2tspwater
- Salt and pepper,to taste
Instructions
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Brush water over the pieces of fish. Sprinkle the fish with salt and pepper.
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Place the seafood breader on a plate. Roll each piece of fish in the seafood breader until completely coated.
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Heat the oil in a large pan over medium-high heat. Add the fish in a single layer and cook 3 to 4 minutes per side or until deep golden brown.
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While the fish is cooking, make the sauce. In a small bowl whisk together the yogurt, mayonnaise, water, and salt and pepper to taste. Set aside.
To Assemble:
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Place 2 tablespoons of cabbage onto each of the 8 tortillas. Add a piece of fish on top of the cabbage.
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Add 1 tablespoon of salsa to each taco, then drizzle the white sauce over the top.
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Serve immediately, garnished with cilantro and lime wedges if desired.
Nutrition
- Calories: 502.56kcal
- Fat: 32.92g
- Saturated Fat: 4.47g
- Trans Fat: 0.11g
- Monounsaturated Fat: 14.90g
- Polyunsaturated Fat: 12.46g
- Carbohydrates: 26.99g
- Fiber: 4.64g
- Sugar: 3.40g
- Protein: 27.22g
- Cholesterol: 66.86mg
- Sodium: 642.18mg
- Calcium: 102.56mg
- Potassium: 627.35mg
- Iron: 1.67mg
- Vitamin A: 22.36µg
- Vitamin C: 9.46mg
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