How To Make Fish Tacos with Baja Sauce
Creamy and sweet bites of these fish tacos is packed with flaky fish, crisp cabbage, and soft mangoes, for a delectably light lunch meal!
Serves:
Ingredients
- ¾lbwhite fish,firm fleshed, such as cod or tilapia
- ½cupflour
- 2tspOld Bay
- cooking oil
- 5flour tortillas
- ½small green cabbage head
- 1mango
For Baja Sauce:
- ½cupketchup
- ½cupsour cream
Instructions
-
Put the fish, flour, and seasoning in a plastic bag. Shake the bag until the fish is well-coated.
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Heat 1⁄4 inch of oil in the skillet until it’s hot enough to make a drop of water sizzle. Use tongs to lift each piece of fish out of the bag, shake off any excess flour, and put it in the hot pan.
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Fry the fish for 3 to 5 minutes on each side, using tongs to flip it.
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Use the tongs to transfer the cooked fish to paper towels to drain. Turn off the stove.
Baja Sauce:
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Stir the ketchup and sour cream together in a bowl until well combined.
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Stuff each tortilla with cabbage, fish, mango, and Baja Sauce, then serve and enjoy!
Nutrition
- Calories: 422.95kcal
- Fat: 14.22g
- Saturated Fat: 4.09g
- Trans Fat: 0.02g
- Monounsaturated Fat: 6.21g
- Polyunsaturated Fat: 2.84g
- Carbohydrates: 55.52g
- Fiber: 4.51g
- Sugar: 18.58g
- Protein: 21.13g
- Cholesterol: 45.98mg
- Sodium: 641.39mg
- Calcium: 159.38mg
- Potassium: 622.27mg
- Iron: 2.93mg
- Vitamin A: 87.37µg
- Vitamin C: 51.86mg
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