Cotija And Corn Tacos With Lime And Mango Recipes
BAJA STYLE FISH TACOS
Fish tacos come in many forms. This Baja version is easy to make and full of authentic flavor. The cornmeal crust is crispy while the cod remains tender. We loved these once they were assembled. The fried fish on the warm tortillas are topped with a lemony crema, cool slaw, salsa Verde, and a sprinkle of Cojita cheese. If you...
Provided by stephanie tate
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 22
Steps:
- 1. For the slaw: Mix the thinly sliced cabbage with the lime juice, olive oil, salt, and pepper. Set aside. If you can do this an hour or more ahead of time the flavors get to marinate together.
- 2. For the crema: Mix together mayo, crema Mexicana or sour cream, lemon zest, lemon juice, salt, and pepper.
- 3. Refrigerate. This can be may a day or so ahead of time.
- 4. For the fish: Heat oil to medium while you finish the rest of your prep. And heat oven to 250 degrees to keep the fish warm while your frying. Line a dish with paper towels to drain fish on.
- 5. In a shallow dish beat together egg and milk.
- 6. In a separate shallow dish, mix together cornmeal and seasonings.
- 7. Dredge fish in egg/milk mixture.
- 8. Then dip in cornmeal to coat. The oil is ready when it sizzles if a few drops of water are added.
- 9. Fry fish in batches approximately 2 minutes per side. Depending on the heat of your oil and the thickness of fish the could be a little less or more. You'll know when the cornmeal is golden brown. Place fried fish on paper towel-lined baking sheet.
- 10. Heat tortillas directly over a fire or if you have an electric stove a medium-hot skillet will do.
- 11. To keep these warm you can use a dish towel-lined dish or a tortilla warmer.
- 12. To serve, line crema along the bottom of a tortilla.
- 13. Then stack with a few pieces of fish.
- 14. Add slaw and salsa verde.
- 15. Sprinkle with cheese and enjoy!!!
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