This recipe for Baja fish tacos is crispy fish fillets with cabbage, salsa and creamy sauce, all wrapped in warm corn tortillas. Just like you’d get in a restaurant, except better!
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I went to college in San Diego, and even though I haven’t lived there in years, there’s one culinary delicacy that I miss: Baja fish tacos! You can find them everywhere in San Diego, and they all have similar components – a piece of crispy fish, a creamy white sauce, cabbage and a corn tortilla. This recipe is my take on the classic Baja fish tacos, and it’s perfect for a family dinner, Lent or for those times when you just want an exceptional taco.
This recipe starts with the fish. You can use any firm, mild white fish here, like snapper, pollock, sole or tilapia. The fish gets coated in House-Autry Mills seafood breader and pan fried to crispy and golden brown perfection. I love the House-Autry Mills products, they make everything from grits to chicken and seafood breaders to hushpuppy, biscuit and corn bread mixes! The company has been around for over 200 years and their products are available in more than 8,000 grocery stores in 37 states. Be sure to check their website to find out which store near you carries these products.
While the fish is cooking, I prepare the rest of the components for my Baja fish tacos by shredding the cabbage and making the sauce. The creamy white sauce is what really makes these Baja style tacos stand out from the rest, and it couldn’t be any easier to make! It’s simply a mixture of plain yogurt and mayonnaise that’s seasoned with salt and pepper and thinned with a little water.
After your fish is done, it’s time to assemble the tacos. I take my corn tortillas, add a handful of cabbage and then a piece of fish. The fish is topped with salsa, white sauce and cilantro. I typically use a pre-made salsa from the refrigerated section of my grocery store, it’s a big time saver. The only thing left to do is eat!
I love how the House-Autry Mills seafood breader makes it so easy to get deliciously crispy fish at home. Whether you’re following a meat-free diet for Lent or feeding a crowd for dinner, these Baja fish tacos are sure to be a big hit!
Baja Fish Tacos
This recipe for Baja fish tacos is crispy fish fillets with cabbage, salsa and creamy sauce, all wrapped in warm corn tortillas. Just like you'd get in a restaurant, except better!
- 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 House-Autry Mills Seafood Breader
- 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
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.