
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… Continue reading →
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