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!
Put the fish, flour, and seasoning in a plastic bag. Shake the bag until the fish is well-coated.
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.
Fry the fish for 3 to 5 minutes on each side, using tongs to flip it.
Use the tongs to transfer the cooked fish to paper towels to drain. Turn off the stove.
Stir the ketchup and sour cream together in a bowl until well combined.
Stuff each tortilla with cabbage, fish, mango, and Baja Sauce, then serve and enjoy!
- 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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