Description
Crispy Baja fish tacos with tender fish, fresh toppings, and a hint of spice—perfect for casual dinners or gatherings.
Ingredients
- 1 pound white fish fillets (like cod or halibut)
- 1 cup all-purpose flour
- 1 cup cornmeal
- Salt and pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 cup of shredded cabbage
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Corn tortillas
- Oil for frying
Instructions
- Pat the fish fillets dry with paper towels.
- In a bowl, combine flour, cornmeal, salt, pepper, cumin, paprika, and chili powder.
- Dredge the fish fillets in the flour mixture, ensuring they’re well-coated.
- Heat oil in a deep frying pan over medium heat.
- Carefully add the coated fish pieces to the hot oil, frying until golden brown on each side, about 3-4 minutes.
- Remove the fish and place them on a paper towel-lined plate to absorb excess oil.
- Warm the corn tortillas in a dry skillet until pliable.
- Assemble the tacos by placing fish on tortilla, followed by shredded cabbage, fresh cilantro, and avocado slices.
- Drizzle with your choice of sauce if desired.
Notes
For optimal crispiness, ensure the oil is hot enough before frying and avoid overcrowding the pan.