Imagine a culinary journey that transports you to the sun-drenched beaches of Baja California with every single bite! These irresistible Fish Tacos are not just a meal, they're a crispy, zesty adventure that will revolutionize your dinner routine. Perfectly golden-fried fish, wrapped in warm corn tortillas, and topped with a tangy lime cream sauce - this recipe is about to become your new obsession that will have friends and family begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish (such as cod or tilapia)
- 1 cup flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cabbage, shredded
- 1/2 cup sour cream
- 1 lime, juiced
- 8 corn tortillas
Instructions
- Begin by preparing your ingredients. Rinse the white fish (cod or tilapia) under cold water and pat dry with paper towels. Cut the fish into bite-sized pieces, approximately 1 to 2 inches in size, to ensure even cooking.
- In a shallow bowl, combine the flour, cornmeal, paprika, cumin, salt, and black pepper. Mix well to ensure the spices are evenly distributed throughout the flour and cornmeal mixture.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the skillet (about 1/4 inch deep). Allow the oil to heat until shimmering but not smoking.
- While the oil is heating, prepare the fish for frying. Take each piece of fish and coat it evenly in the flour and cornmeal mixture, ensuring all sides are well covered. Shake off any excess coating.
- Once the oil is hot, carefully add the coated fish pieces to the skillet in a single layer, making sure not to overcrowd the pan. Fry the fish for about 3 to 4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches depending on the size of your skillet.
- Once cooked, remove the fish from the skillet and place it on a plate lined with paper towels to drain any excess oil. Keep the fish warm while you prepare the tortillas.
- In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side, or until they are pliable and heated through. You can also wrap them in aluminum foil and place them in a warm oven if you prefer.
- In a small bowl, combine the sour cream and lime juice, mixing well to create a creamy sauce. Adjust the lime juice according to your taste preference.
- To assemble the tacos, place a few pieces of fried fish onto each warm tortilla. Top with a generous handful of shredded cabbage and drizzle with the sour cream-lime sauce. You can also add additional toppings such as diced tomatoes, avocado, or fresh cilantro if desired.
- Serve the fish tacos immediately with lime wedges on the side for extra flavor. Enjoy your delicious Fish Tacos Baja Style!
Tips
- Choose the Right Fish: Opt for firm white fish like cod or tilapia that can hold up to frying without falling apart.
- Oil Temperature is Key: Ensure your oil is at the right temperature (around 350-375°F) for perfectly crispy fish. Use a thermometer if possible.
- Don't Overcrowd the Pan: Fry fish in batches to maintain oil temperature and ensure each piece gets beautifully golden and crisp.
- Make Your Coating Stick: Pat the fish dry before coating to help the flour-cornmeal mixture adhere better.
- Fresh Ingredients Matter: Use fresh lime juice and crisp cabbage for the brightest, most authentic flavor.
- Warm Tortillas Properly: Briefly heat tortillas on a skillet to make them pliable and enhance their flavor.
- Customize Your Toppings: Feel free to add fresh cilantro, diced avocado, or a spicy salsa to make the tacos your own!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 65mg
