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Baja Fish Tacos with Pico de Gallo and White Sauce Recipe

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This recipe for Baja Fish Tacos with Pico de Gallo and White Sauce, by , is from The COVID-19 Quarantine 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!

Contributor:  
Contributor:  
Kellie Lacey

Category:
Category:

Ingredients:  
Ingredients:  
Fish Tacos:
1 lbs. halibut, mahi mahi or other firm white fish
15 small corn tortillas
Vegetable oil

Fish Taco Batter:
24 Ritz crackers, crushed
1 cup flour
cup Panko breadcrumbs
1 tsp. baking powder
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
tsp. garlic powder
tsp. onion powder
tsp. cayenne pepper
1 egg
1 cups Sprite

Garnish:
Shredded cabbage
Avocados
Salsa
Lime Juice
Hot Sauce

Pico de Gallo:
4 Roma tomatoes, diced
large white onion, diced
1 cup cilantro leaves, minced
1 T. lime juice
Salt to taste

White Sauce:
1 cup sour cream
1 cup mayonnaise
2 T. lime juice
tsp. ground cumin
tsp. garlic powder
tsp. salt
Hot sauce to taste

Directions:
Directions:
Whisk the White Sauce ingredients together in a medium bowl, cover and refrigerate.

Pico: combine the pico ingredients in a medium bowl, cover and refrigerate.

Tortillas: Heat 1 T. vegetable oil in a seasoned skillet over medium heat. Add tortilla and cook until it's golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy. Place warmed tortillas on a plate with a paper towel between and cover with a towel. Repeat with the remaining tortillas adding additional oil as needed.

Fish: Mix all the batter ingredients together in a large bowl. Slice fish into strips approximately " wide and 4" long. Pat fish very dry and add all of the fish to the batter & gently stir to coat. Fill a 12" pan with approximately 1" deep oil and heat to 375. Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.

Assemble: Add fish to tortillas (usually about 2 strips per taco) and top with shredded cabbage, pico, freshly squeezed lime juice and white sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.


Number Of Servings:
Number Of Servings:
12-15 Tacos
Preparation Time:
Preparation Time:
Total Time: 60 minutes

 

 

 

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