Baja Fish Tacos

Russ Myers

By
@Beegee1947

The fish taco is to San Diego what the Philly cheese steak is to Philadelphia or the lobster roll is to Maine. In fact, if you go to a Padres game here, you are likely to see as many people eating fish tacos as hot dogs.

Like most street food, a fish taco is paradoxical: Its humble appearance belies its bliss-inducing capabilities. That's because like San Diego, the fish taco has it all: It's crispy and creamy; it's spicy and salty. It's got that elusive umami (a savoriness from the protein) that satisfies your taste buds and quells your worst hunger.


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Comments:

Serves:

6 Servings

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1/2 c
sour cream
1/2 c
mayonnaise
1/4 c
chopped fresh cilantro
1 pkg
(1.25 ounce) taco seasoning mix, divided
1 lb
(about 4) cod or other white fish fillets, cut into 1- inch pieces
2 Tbsp
canola oil
2 Tbsp
lemon juice
1 pkg
(12 count) taco shells
5 c
shredded cabbage (1/4 head)
1 1/2 c
chopped tomato (1 medium tomato)
lime wedges
taco sauce

Directions Step-By-Step

1
Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2
Combine fish, oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3
Remove taco shells from package. Microwave shells on HIGH (100%) power for 40 to 60 seconds until warm or place on baking sheet in preheated 350 F. oven for 5 to 6 minutes.
4
Divide fish mixture, cabbage and tomato evenly into taco shells. Top with sour cream sauce. Serve with lime wedges and taco sauce.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy