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Baja Fish Tacos Recipe

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This recipe for Baja Fish Tacos is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 lbs filet of white fish (tilapia is best)
2-3 eggs
vegetable oil
Italian-style breadcrumbs
1 cabbage
sour cream
rice vinegar
lime
salsa
shredded mexican cheese mix
tabasco
small corn tortillas
Directions:
Directions:
1. cut filets into rough 1 in. x 1 in. pieces,
dip each piece into raw beaten egg mix,
place each piece into breadcrumbs and coat,
fry in vegetable oil on medium-high heat

2. add sour cream (~1/2 cup) to 4 cups of finely shredded cabbage,
mix well and slowly add rice vinegar to taste - cabbage should be coated lightly and it should taste tart

3. lightly brush corn tortillas with vegetable oil and saute until light brown, warm and slightly crispy -
immediately fold to desired shape and let cool

4. place fried fish pieces in bottom of folded tortilla
cover with shredded cheese then fill taco most of the way with cabbage - top with salsa, lime, and tabasco
Number Of Servings:
Number Of Servings:
4 moderate eaters
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
This is a California favorite and probably comes from Baja. While the "Italian style" breadcrumbs are not authentic, they are the easiest. Make sure the cabbage mix is tart - the rich fried fish, salty cheese, tart cabbage/salsa, and hot tabasco all balance out. These tacos are best served with ice cold beer.

 

 

 

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