Description
Delight in the crunch of these crispy Baja fish tacos, featuring tender white fish, fresh toppings, and a zesty kick of lime.
Ingredients
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/2 cup crema or sour cream
- 1 lime, cut into wedges
- Chopped cilantro for garnish
Instructions
- In a bowl, mix flour, cornmeal, paprika, garlic powder, salt, and pepper.
- Dredge the fish fillets in the flour mixture, ensuring both sides are well coated.
- Heat oil in a frying pan over medium-high heat until hot.
- Fry the fish for about 3-4 minutes on each side, or until golden and cooked through.
- Meanwhile, warm the tortillas in another pan.
- Assemble the tacos by placing the crispy fish on the tortillas.
- Top with shredded cabbage, a drizzle of crema, and sprinkle with chopped cilantro.
- Serve with lime wedges for that perfect zesty kick.
Notes
For an even crisper texture, try double-dredging the fish. Prepare toppings in advance for quicker assembly.