Recipe: Crispy Baja Fish Tacos
1 pound firm, mild white fish fillets cut into 8 strips such as pollock, tilapia or snapper
salt and pepper to taste
1 1/2 cups seafood breading mix such as House-Autry Mills
1/4 cup vegetable oil
1 cup cabbage shredded
1/2 cup red salsa I use pre-made salsa from the refrigerated section of my grocery store
optional garnishes: cilantro sprigs and lime wedges
8 small corn tortillas
- Brush water over the pieces of fish. Sprinkle the fish with salt and pepper.
- Place the seafood breader on a plate. Roll each piece of fish in the seafood breader until completely coated.
- Heat the oil in a large pan over medium high heat. Add the fish in a single layer and cook until deep golden brown, 3-4 minutes per side. You may need to cook the fish in batches.
- While the fish is cooking, make the sauce. In a small bowl whisk together the yogurt, mayonnaise, water and salt and pepper to taste, set aside.
- To assemble, place 2 tablespoons of cabbage onto each of the 8 tortillas. Add a piece of fish on top of the cabbage. Add 1 tablespoon of salsa to each taco, then drizzle the white sauce over the top.
- Serve immediately, garnished with cilantro and lime wedges if desired.