Side Pannel
Baja Fish Tacos Recipe
Baja Fish Tacos Recipe
- Recipe Submitted by maryjosh on 03/18/2020
Ingredients List
- 1 pound firm, mild white fish fillets cut into 8 strips such as pollock, tilapia or snapper
- salt and pepper to taste
- 1 1/2 cups seafood breading mix such as House-Autry Mills
- 1/4 cup vegetable oil
- 1 cup cabbage shredded
- 1/2 cup red salsa I use pre-made salsa from the refrigerated section of my grocery store
- optional garnishes: cilantro sprigs and lime wedges
- 8 small corn tortillas
- For the sauce:
- 1/3 cup plain yogurt
- 1/3 cup mayonnaise
- 2 teaspoons water
- salt and pepper to taste
Directions
Brush water over the pieces of fish. Sprinkle the fish with salt and pepper.
Place the seafood breader on a plate. Roll each piece of fish in the seafood breader until completely coated.
Heat the oil in a large pan over medium high heat. Add the fish in a single layer and cook until deep golden brown, 3-4 minutes per side. You may need to cook the fish in batches.
While the fish is cooking, make the sauce. In a small bowl whisk together the yogurt, mayonnaise, water and salt and pepper to taste, set aside.
To assemble, place 2 tablespoons of cabbage onto each of the 8 tortillas. Add a piece of fish on top of the cabbage. Add 1 tablespoon of salsa to each taco, then drizzle the white sauce over the top.
Serve immediately, garnished with cilantro and lime wedges if desired.
Place the seafood breader on a plate. Roll each piece of fish in the seafood breader until completely coated.
Heat the oil in a large pan over medium high heat. Add the fish in a single layer and cook until deep golden brown, 3-4 minutes per side. You may need to cook the fish in batches.
While the fish is cooking, make the sauce. In a small bowl whisk together the yogurt, mayonnaise, water and salt and pepper to taste, set aside.
To assemble, place 2 tablespoons of cabbage onto each of the 8 tortillas. Add a piece of fish on top of the cabbage. Add 1 tablespoon of salsa to each taco, then drizzle the white sauce over the top.
Serve immediately, garnished with cilantro and lime wedges if desired.
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