Crispy Baja Fish Tacos with Cilantro Crema
"This was my go to when my barbecue got rained out on the 4th. It's really quick to put together, and also very economical as a little fish goes a long way. I served it with oven roasted corn and chipotle butter."
Original is 4 servings
Ingredients
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- EGG WASH
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- MASA BREADING
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- CILANTRO CREMA
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Nutritional
- Serving Size: 1 (388.2 g)
- Calories 680.8
- Total Fat - 23.9 g
- Saturated Fat - 5.9 g
- Cholesterol - 96 mg
- Sodium - 722.8 mg
- Total Carbohydrate - 87.8 g
- Dietary Fiber - 14.6 g
- Sugars - 5.1 g
- Protein - 34.3 g
- Calcium - 424.4 mg
- Iron - 5.9 mg
- Vitamin C - 100.8 mg
- Thiamin - 1.3 mg
Step by Step Method
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.
- For the best flavor, look for fresh, high-quality ingredients when making this recipe.
- If you don't have Mexican Crema, you can substitute with a combination of sour cream and heavy cream.
- 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.
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.
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.