baja style fish tacos
My boyfriend loves these! This recipe reminds me of summers in Mexico and buying a fish taco from the street vendors. Afterward, we would always follow it with mango drenched in lime. A traditional street fish taco has a flour batter. I prefer using a very fine cornmeal instead. Fresh corn tortillas from a local tortilleria make 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.
Blue Ribbon Recipe
Fish tacos come in many forms. This Baja version is easy to make and full of authentic flavor. The cornmeal crust is crispy while the cod remains tender. We loved these once they were assembled. The fried fish on the warm tortillas are topped with a lemony crema, cool slaw, salsa Verde, and a sprinkle of Cojita cheese. If you like fish tacos, these are irresistible.
Ingredients
- FOR THE FISH
- 1 pound fresh cod, tilapia or other light white fish cut into strips
- 1 - large egg
- 1/2 cup milk
- 1 cup fine corn meal
- - 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 tablespoon olive oil, extra virgin
- - salt and pepper
- FOR THE CREMA
- 1/3 cup mayonnaise
- 2/3 cup Crema Mexicana or sour cream
- 1 teaspoon 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
How To Make baja style fish tacos
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Step 1For 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. -
Step 2For the crema: Mix together mayo, crema Mexicana or sour cream, lemon zest, lemon juice, salt, and pepper.
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Step 3Refrigerate. This can be may a day or so ahead of time.
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Step 4For 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.
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Step 5In a shallow dish beat together egg and milk.
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Step 6In a separate shallow dish, mix together cornmeal and seasonings.
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Step 7Dredge fish in egg/milk mixture.
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Step 8Then dip in cornmeal to coat. The oil is ready when it sizzles if a few drops of water are added.
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Step 9Fry 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. Place fried fish on paper towel-lined baking sheet.
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Step 10Heat tortillas directly over a fire or if you have an electric stove a medium-hot skillet will do.
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Step 11To keep these warm you can use a dish towel-lined dish or a tortilla warmer.
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Step 12To serve, line crema along the bottom of a tortilla.
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Step 13Then stack with a few pieces of fish.
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Step 14Add slaw and salsa verde.
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Step 15Sprinkle with cheese and enjoy!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
