During my years living in Southern California, I met and fell in love with fish tacos.
When I was first introduced to fish tacos, I was skeptical and frankly scared to even try them.
But when several deputies that I worked with returned from fishing in the Sea of Cortez in Mexico and hosted a fish fry featuring fish tacos, I tried them.
They were wonderful!
Breaded fish chunks, creamy dressing, cool crunchy cabbage and spicy pico de gallo all folded into a soft warm corn tortilla.
Being from West Texas, I had not had much exposure to seafood prior to our transfer to California. But this dish soon became one of my favorites and always reminds me of our years in Southern California.
Good food=Good memories!
Baja Fish Tacos
- 1 1/2lbs fresh sea bass, cod or halibut , cut in 1 inch cubes
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 fresh corn tortillas
- 1 cup green cabbage,shredded
- 1 cup red cabbage, shredded
- 1 med onion, minced
- olive oil
- 3/4 cup Ranch Dressing
- 1/4 cup sour cream
- 1 chipotle, diced with 1 teaspoon sauce
- 2 tomatoes, seeded and diced
- 2 jalapeños, diced
- 1 serrano chile seeded and diced
- 1/2 small onion, chopped
- 4 green onion, finely chopped
- 2 tablespoons fresh cilantro
- juice of two limes
- salt to taste
1. Prepare the chipotle dressing (below) and the pico de gallo (below) , refrigerate until ready to serve.
2. Mix the cabbages and onion, set aside.
3. Combine flour, salt and pepper in a shallow bowl, dredge fish cubes in flour mixture until well coated.
4. Heat 2 to 3 inches of oil in a skillet until temperature reaches 350 F. degrees. 5. Gently drop fish chucks in hot oil and fry 2-3 minutes until golden brown. Drain on paper towels.
6. Heat corn tortillas. Fold the fish into the warmed tortilla, add some of the cabbage mixture, add a couple spoonfuls of chipotle dressing and top with pico de gallo to taste:)
Chipotle Creamy Dressing
1. In a small dish mix the ranch dressing, sour cream and the diced chipotle well, set asidePico de Gallo
1. In a medium bowl mix the tomatoes, jalapeños, Serrano chile and both onions. Season with fresh cilantro, juice of the limes and salt to taste. Set aside
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Other great Mexican Dishes: