Fish tacos are a popular treat in Baja California, Mexico from wherein the dish made its way into San Diego and factors similarly north. I love fish tacos. More regularly than no longer, it’s what I order when we devour at a Mexican restaurant.
CRISPY FISH TACOS
- 1½ lbs. cod, snapper, tilapia, or any firm-fleshed white fish
- 8 small corn tortillas
- 1 cup buttermilk
- ½ tsp. cumin
- ½ tsp. ground coriander
- ½ tsp. dried oregano
- 1 tsp. salt
- panko bread crumbs
- additional salt and pepper to taste
- Cut fish fillets into 3-ounce pieces.
- Combine buttermilk, cumin, coriander, oregano, and 1 teaspoon salt in a baking pan.
- Toss fish in buttermilk mixture, cover and place in the refrigerator to marinate for 1 to 3 hours, turning occasionally.
- Place about a cup of panko in a shallow bowl or pie plate and season with salt and pepper to taste.
- Remove fish from marinade and roll in panko bread crumbs.
- Arrange in a single layer on a baking sheet.
- Spray lightly with Pam.
- Bake at 350ºF for 30 minutes or until golden brown.
- ½ small head of cabbage, finely shredded
- 2 tbsp. light mayonnaise
- juice of half a lime
- 2 tbsp. minced cilantro leaves
- ¼ tsp. salt
- Toss all ingredients together in a large bowl.
- Place in refrigerator until ready to use.
BAJA CREAM SAUCE
- ½ cup light mayonnaise
- ½ cup fat-free sour cream
- juice of 1 lime
- 1 large clove garlic, minced
- ¼ cup lightly packed cilantro leaves, minced
- 2 tsp. sriracha sauce (add more if you want it spicier)
- ½ tsp. salt
- ¼ tsp. pepper
- Whisk all ingredients together in a small bowl until well blended.
TO ASSEMBLE FISH TACOS
- Steam tortillas or wrap them in a damp cloth or paper towel and microwave for 10 to 15 seconds.
- Place a bed of slaw down the center of a tortilla.
- Top with a piece of fish.
- Drizzle with cream sauce.
- Fold tortilla over and serve with rice, beans or salsa on the side.