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!
1poundfirm, mild white fish fillets cut into 8 stripssuch as pollock, tilapia or snapper
salt and pepper to taste
1 1/2cupsseafood breading mix
1/4cupvegetable oil
1cupcabbageshredded
1/2cupred salsaI use pre-made salsa from the refrigerated section of my grocery store
optional garnishes: cilantro sprigs and lime wedges
8smallcorn tortillas
For the sauce:
1/3cupplain yogurt
1/3cupmayonnaise
2teaspoonswater
salt and pepper to taste
Instructions
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.