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Crispy Baja Fish Tacos with Cilantro Crema

Here's how you make Crispy Baja Fish Tacos with Cilantro Crema
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  • Servings: 4
  • Prep: 20m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2/3 pound tilapia fillets (about 2 fillets)
  • Salt
  • Cooking oil
  • 3/4 cup cabbage (thinly shredded)
  • 1/2 cup chopped cilantro
  • 2 fresh serrano or jalapeno peppers, cut into coins
  • 1 fresh lime, cut into wedges
  • 16 soft corn tortillas
  • EGG WASH
  • 2 eggs (large pastured organic eggs, lightly beaten)
  • 2 tablespoon milk (or cream)
  • Pinch salt
  • MASA BREADING
  • 1/2 cup masa harina
  • 1/2 cup self-rising flour
  • 2 teaspoons Adobo seasoning
  • 1/2 teaspoon black pepper
  • CILANTRO CREMA
  • 1/2 cup Mexican Crema (or thinned sour cream)
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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