I’ve read that about fifty years ago, somewhere in Baja California someone created what is generally considered to be the original Baja fish taco. This tasty taco traditionally consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla with shredded cabbage, a sour-cream- or mayonnaise-based sauce, a bit of salsa, and a squeeze of lime. I’ve changed the original just a bit in this recipe – using a cornmeal crust and using only a tablespoon or two of vegetable oil instead of deep-frying the fish. I tossed the shredded cabbage in the mayo-sour cream concoction along with some fresh cilantro and the zest and juice of a lime. The flavor combination is amazing! I hope you give these a try on your next Taco Tuesday…
Baja Fish Tacos
4 fresh cod or tilapia fillets
3/4 cup cornmeal
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon garlic powder
salt & some fresh ground pepper
1/2 cup mayonnaise
1/2 cup sour cream
2 cups shredded cabbage
1/4 cup fresh cilantro, plus more for garnish
1 lime, zest & juice
1-2 tablespoons vegetable oil
Chipotle Ranch sauce
Pico de Gallo style salsa
1 cup shredded cheddar cheese
8 tortillas (small size – corn or flour – your choice)
extra lime for squeezing!
In a shallow dish, combine the cornmeal, paprika, brown sugar, oregano, cumin, garlic powder, one teaspoon salt & fresh ground pepper to taste.
In a bowl, combine the mayonnaise, sour cream, shredded cabbage, cilantro, zest & juice of one lime, half a teaspoon salt and fresh ground pepper to taste. Mix well and set aside while cooking the fish.
Heat 1-2 tablespoons oil in a large skillet over medium-high heat. Dip the fish fillets in the seasoned cornmeal mixture on both sides and cook in heated oil 3-4 minutes on each side until nicely browned and crispy. The inside of the fish should be a pale white when fully cooked.
Set cooked fish on a cutting board and slice with a sharp knife. To assemble: Layer tortilla, chipotle ranch sauce, salsa, fish, mayo-cilantro coleslaw, shredded cheese. Top with additional salsa, cilantro and a squeeze of lime.
Take a big bite of these delicious Baja Fish Tacos…Enjoy!