Baja Fish Tacos
Baja Tacos are breaded fish tacos with a creamy chipotle sauce and pico. These Fish tacos Baja style are amazing with this Baja sauce recipe
- 1 1/2 lbs fresh sea bass cod or halibut , cut in 1 inch cubes
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 corn tortillas
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 1 med onion minced
- olive oil
For the Creamy Chipotle Sauce
For the Pico de Gallo
- 2 to tomatoes seeded and diced
- 2 jalapeños diced
- 1 serrano chile seeded and chopped
- 1/2 small onion chopped
- 4 green onion finely chopped
- 2 tablespoons fresh cilantro
- juice of 2 limes
- salt to taste
Prepare the chipotle dressing (below) and the pico de gallo (below) , refrigerate until ready to serve.
Mix the cabbages and onion, set aside.
Combine flour, salt, and pepper in a bowl or fish breader, dredge fish cubes in flour mixture until well coated. Heat 2 to 3 inches of oil in a skillet or use a fish fryer until temperature reaches 350 F. degrees.
Gently drop fish chunks in hot oil and fry 2-3 minutes until golden brown. Drain on paper towels.
Heat corn tortillas on a comal. Fold the fish into the warmed tortilla, top with some of the cabbage mixture, add a couple of spoonfuls of chipotle sauce and top with pico de gallo
Pico de Gallo
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
Calories: 740kcal | Carbohydrates: 73g | Protein: 40g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 158mg | Sodium: 965mg | Potassium: 982mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1260IU | Vitamin C: 42.3mg | Calcium: 161mg | Iron: 4.8mg