Baja Fish Tacos
Crispy white fish tacos topped with fresh cabbage slaw and tangy lime crema, wrapped in warm corn tortillas.
20 min
Prep
20 min
Cook
4
Serves
600
Calories
Macros · per serving
25g protein
60g carbs
30g fat
Ingredients
For 4 servings
- 500 grams white fish fillets
- 100 grams all-purpose flour
- 50 grams cornmeal
- 1 egg
- 60 milliliters milk
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters vegetable oil
- 12 corn tortillas
- 0.5 head green cabbage
- 0.5 head red cabbage
- 1 carrot
- 2 lime
- 100 grams mayonnaise
- 100 grams sour cream
- 10 grams cilantro
Instructions
- 1
Slice the green and red cabbages thinly and shred the carrot. Combine in a bowl and set aside.
- 2
In a small bowl, mix the juice of 1 lime, mayonnaise, sour cream, and a pinch of salt to make the lime crema. Set aside.
- 3
Cut white fish into strips. In a shallow dish, mix flour, cornmeal, paprika, salt, and black pepper.
- 4
In another bowl, beat the egg and mix with milk.
- 5
Heat vegetable oil in a frying pan over medium heat.
- 6
Dip each fish strip into the egg mixture, then coat in the flour mixture.
- 7
Fry the fish in the hot oil for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- 8
Warm the corn tortillas in a dry skillet or microwave.
- 9
Assemble tacos by placing slaw, a couple of fish strips, and a drizzle of lime crema in each tortilla.
- 10
Garnish with chopped cilantro and serve with lime wedges.
Cook it this week.
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