Baja Style Fish Tacos
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.
Blue Ribbon Recipe
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. The Test Kitchen
- 1 lb
- fresh cod, tilapia or other light white fish cut into strips
- large egg
- 1/2 c
- 1 c
- fine corn meal
- salt and pepper (i just eyeball this)
- 1 pinch
- vegetable oil for frying
- head of cabbage thinly sliced
- juice of 1 lime
- 1 Tbsp
- olive oil, extra virgin
- salt and pepper
- 1/3 c
- 2/3 c
- crema mexicana or sour cream
- 1 tsp
- lemon zest, grated
- juice from 1 lemon
- salt and pepper to taste
- salsa verde
- cotija or other crumbly white mexican cheese
FOR THE FISH
FOR THE SLAW
FOR THE CREMA
ADDITIONAL CONDIMENTS FOR SERVING
How to Make Baja Style Fish Tacos
- 3For 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.
- 8Heat 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.
- 9To serve, line crema along the bottom of a tortilla and then stack with a few pieces of fish, slaw and salsa verde. Enjoy!!!