Description
A delicious and easy recipe for Baja fish tacos that are perfect for dinner tonight. They are packed with flavor and made with fresh ingredients.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cornmeal
- 2 eggs, beaten
- Oil for frying
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup pico de gallo
- 1/4 cup sour cream
- 1 lime, cut into wedges
Instructions
- In a bowl, mix flour, paprika, cumin, salt, and pepper.
- Dip the fish fillets in the flour mixture, then in the beaten eggs, and finally in cornmeal.
- Heat oil in a frying pan over medium heat and fry the fish until golden brown and cooked through, about 3-4 minutes per side.
- Warm the corn tortillas in a separate pan or on a grill.
- Assemble the tacos by placing fish on each tortilla, then topping with cabbage, pico de gallo, and sour cream.
- Serve with lime wedges on the side.
Notes
- For a spicier kick, add jalapeños to the pico de gallo.
- Ensure the oil is hot enough before frying to avoid soggy tacos.
- Feel free to substitute the fish with shrimp or chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg