Enjoy the flavors of Baja California with these crispy and flavorful fish tacos. The fish is coated in a seasoned batter and fried to perfection, then topped with fresh cabbage, cilantro, and a zesty crema sauce. These tacos are a delightful combination of crunchy, creamy, and tangy!
Ingredients: 1 pound white fish fillets such as cod or tilapia. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup cold sparkling water. Vegetable oil for frying. 8 small corn tortillas. 1 cup shredded cabbage. 1/2 cup chopped fresh cilantro. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 tablespoons fresh lime juice. 1 teaspoon grated lime zest. Hot sauce optional.
Instructions: Set the fish fillets aside after cutting them into strips. Spices like paprika, cayenne pepper, salt, and pepper should be mixed together in a bowl. Add the sparkling water slowly while whisking the batter until it is smooth. In a deep pan, heat about 2 inches of vegetable oil until it reaches 375F 190C. Let any extra batter drip off the fish strips as you dip them in it, and then carefully place them in the hot oil. It should take about 34 minutes per side to fry the fish until it is golden brown and crispy. Before putting the fish on a paper towel-lined plate to drain, take them out of the oil. Put the sour cream, mayonnaise, fresh lime juice, and grated lime zest in a small bowl. Mix them together to make the crema sauce. Warm the corn tortillas up in a dry skillet or the microwave for a few seconds before putting the tacos together. Put a small amount of the crema sauce on each tortilla. If you want, you can add hot sauce, shredded cabbage, chopped cilantro, diced red onion, diced tomatoes, and fried fish strips on top. Serve the Baja Style Fish Tacos right away with wedges of lime on the side.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chae Law Firm