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Baja Fish Tacos

25 min. | 667 kcal | easy |
Spicy, Favorite
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1. Setup Chop the cabbage and the cilantro. Dice the onion and the tomato. On a separate cutting board, pat dry and cut the cod into pieces. Make 1 or 2 cod pieces per tacos.
2. Make the pico de gallo In a bowl, combine the onion, the tomato, the cilantro and the juice of half a lime. Mix well and season with salt and pepper.
3. Make the sauce In a bowl, combine the mayonnaise, the juice of half a lime and the chipotle powder, to taste (caution! Spicy). For children, it is possible to omit the chipotle and replace with a more popular spice.
4. Make the batter In a bowl, combine the flour, the cornstarch and the baking powder and add 120 2P | 180 3P ml of water. If needed, add some water. Season with salt and pepper and mix well.
5. Fry the fish In a deep skillet, add a generous drizzle of oil. Once the oil is hot, dip the fish pieces in the batter and add to the pan. Cook 2-3 minutes on each side. Remove from the oil and place on paper towels.
6. Plate your dish Place the cabbage in the tortillas. Add the fish pieces. Garnish with the pico de gallo and the sauce. Bon appetit!
2 unit Haddock Loins
6 unit Wheat tortilla(s) 6in
0.5 unit Sliced red cabbage
30 ml Mayonnaise
5 ml Ground Chipotle
1 unit Lime
0.5 unit Cilantro
0.5 unit Yellow Onion(s)
1 unit Tomato(es)
60 ml All-Purpose Flour
5 ml Baking Powder
30 ml Cornstarch
What you need Pan, bowls, paper towels.
667 kcal
% daily value
% daily value
carbohydrate 102g
fat 12g
cholesterol 3mg
fiber 6g
protein 36g
saturated 3g
sodium 642mg
sugar 6g
trans 0g