Baja Style Fish Tacos

stephanie tate

By
@state

My boyfriend loves these! This recipe reminds me of summers in Mexico and buying a fish taco from the street vendors. Afterwards we would always follow it with mango drenched in lime.

A traditional street fish taco has a flour batter. I prefer using very fine cornmeal instead. Fresh corn tortillas from a local tortilleria makes these really really scrumptious.

To save on time I use salsa verde from my local Mexican market. You can use any salsa verde you choose or get ambitious and make it yourself. Also, I like to sprinkle a little cotija cheese on top.


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Comments:

Serves:

4 to 6

Prep:

20 Min

Cook:

15 Min

Method:

Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
I've never met a fish taco I haven't enjoyed... and I loved these! I taste recipes as I go, and with each taste, these got better and better. They're big on flavor and easy to make.

Ingredients

FOR THE FISH

1 lb
fresh cod, tilapia or other light white fish cut into strips
1
large egg
1/2 c
milk
1 c
fine corn meal
1
salt and pepper (i just eyeball this)
1 pinch
cayenne
vegetable oil for frying

FOR THE SLAW

1/2
head of cabbage thinly sliced
1
juice of 1 lime
1 Tbsp
olive oil, extra virgin
salt and pepper

FOR THE CREMA

1/3 c
mayonnaise
2/3 c
crema mexicana or sour cream
1 tsp
lemon zest, grated
1/2
juice from 1 lemon
salt and pepper to taste

ADDITIONAL CONDIMENTS FOR SERVING

salsa verde
cotija or other crumbly white mexican cheese

Directions Step-By-Step

1
For the slaw: Mix the thinly sliced cabbage with the lime juice, olive oil, salt and pepper. Set aside. If you can do this an hour or more ahead of time the flavors get to marinate together.
2
For the crema: Mix together mayo, crema Mexicana or sour cream, lemon zest, lemon juice, salt and pepper. Refrigerate. This can be may a day or so ahead of time.
3
For the fish: Heat oil to medium while you finish the rest of your prep. And heat oven to 250 degrees to keep the fish warm while your frying. Line a dish with paper towels to drain fish on.
4
In a shallow dish beat together egg and milk.
5
In a separate shallow dish mix together corn meal and seasonings.
6
Dredge fish in egg/milk mixture and then cornmeal to coat. The oil is ready when it sizzles if a few drops of water are added.
7
Fry fish in batches approximately 2 minutes per side. Depending on the heat of your oil and the thickness of fish the could be a little less or more. You'll know when the cornmeal is golden brown.
8
Heat tortillas directly over a fire or if you have an electric stove a medium hot skillet will do. To keep these warm you can use a dish towel lined dish or a tortilla warmer.
9
To serve, line crema along the bottom of a tortilla and then stack with a few pieces of fish, slaw and salsa verde. Enjoy!!!

About this Recipe

Course/Dish: Fish, Tacos & Burritos
Main Ingredient: Fish
Regional Style: Mexican
Collection: Fiesta Time!
Other Tag: Quick & Easy
Hashtag: #tacos