Description
Delight in fresh and vibrant Baja Fish Tacos, featuring crispy fish and zesty cabbage slaw, perfect for casual gatherings or a weeknight dinner.
Ingredients
- 4 fish fillets (white fish such as cod or tilapia)
- 2 cups green or purple cabbage, finely shredded
- 1/4 cup carrots, shredded
- 2 tablespoons fresh cilantro, chopped
- 1 1/2 teaspoons powdered garlic
- 1 egg
- 1 teaspoon hot sauce
- 2 tablespoons lime juice
- 1/2 cup mayonnaise
- 1/2 cup fresh salsa
- 1/2 teaspoon black pepper
- 1/2 cup cornmeal
- 1/2 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 vegetable oil (for frying)
- 8 small corn or flour tortillas
- 1/2 cup buttermilk
- 2 tablespoons sour cream
Instructions
- Preheat an oven to 375°F (190°C).
- Mix together the mayonnaise, lime juice, hot sauce, cilantro, garlic powder, salt, and pepper to create a sauce for the slaw.
- Combine the cabbage, carrots, and a few spoonfuls of the sauce in a separate bowl. Mix well and set aside.
- Whisk together the egg and buttermilk in another bowl. In a shallow dish, combine the cornmeal, flour, paprika, and salt.
- Dip each fish fillet in the egg mixture, followed by coating it with the cornmeal mixture.
- Heat the olive oil in a skillet over medium heat. Cook the fish for about 4-5 minutes on each side until golden brown.
- Warm the tortillas in a dry skillet or microwave.
- Assemble the tacos by placing the cooked fish on a tortilla. Top with the cabbage slaw, fresh salsa, and any additional toppings, such as sour cream.
- Serve immediately and enjoy!
Notes
Store leftovers separately in airtight containers. The fish is best eaten fresh but can be refrigerated for up to 2 days. The cabbage slaw lasts about 3 days in the fridge. Avoid freezing as it affects texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican