Crispy Baja Fish Tacos with Cilantro Crema Recipe

Step 1

Cut each fish fillet into four long thin strips; set aside.

Step 2

Mix together breading mixture and set aside in a small bowl.

Step 3

Whisk the egg wash together in a small bowl and set near the breading.

Step 4

Shred cabbage, chop cilantro and serranos, cut lime and keep toppings nearby.

Step 5

Sprinkle fish with salt when you start to heat cooking oil in a large deep skillet to about 2 inches.

Step 6

Dip fish pieces in egg, then in breading, then in egg, then in breading.

Step 7

Shallow fry fish several minutes on each side, or until it flakes; drain on brown paper bags.

Step 8

Continue until all fish is fried.

Step 9

Warm corn tortillas briefly in microwave and use two layered corn tortillas for each taco.

Step 10

To build taco, place piece of fish on tortillas, and top with some cabbage, cilantro, peppers, and a dallop of cilantro crema.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

For the fish, you could use cod or halibut instead of tilapia. This substitution will give the tacos a firmer texture and a more mild flavor.
For the masa breading, you could use cornmeal instead of masa harina. This substitution will give the tacos a crunchier texture and a slightly more earthy flavor.

Variations

Vegan Variation Substitute the fish with vegan-friendly seitan and use a vegan egg wash and breading. For the crema, use vegan sour cream or vegan mayonnaise.

Mexican Variation Substitute the fish with a vegan-friendly jackfruit and use a vegan egg wash and breading. For the crema, mix vegan mayonnaise with lime juice, garlic, and cilantro. Serve with a side of Mexican-style rice and beans.

Serve with

Mexican Street Corn Salad: This Mexican-style corn salad is a delicious accompaniment to the fish tacos. It's full of flavor from the lime juice, cilantro, and chili powder, and the creamy cheese and mayonnaise make it extra delicious. It's a great way to add some crunch and flavor to the tacos!

Cilantro-Lime Rice: This flavorful rice dish is a great accompaniment to the Mexican Street Corn Salad and fish tacos. It's made with white rice, cilantro, lime juice, and garlic, giving it a delicious, zesty flavor. The rice provides a nice contrast to the creamy, spicy flavors of the salad, and it's an easy side dish that comes together in no time.

FAQ

Q: How do I make the cilantro crema?

A: To make the cilantro crema, mix together 1/2 cup Mexican Crema, 1/4 cup cilantro leaves, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Blend until smooth.

Q: How do I store the cilantro crema?

A: The cilantro crema should be stored in an airtight container in the refrigerator and used within 2-3 days.

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Fun facts:

The dish of fish tacos has been popular in the Baja California region of Mexico since the 1930s. It is believed to have been invented by a Japanese chef who had immigrated to the area.

Famous chef and restaurateur Rick Bayless has been credited with popularizing fish tacos in the United States. He is known for his cookbooks and television shows on Mexican cuisine.