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Super easy and fast! I think they took me less than 20 minutes to make. I bought frozen wild caught halibut and defrosted before a went to work. When I got home, it was easy to put this together. Thank you for the recipe, Elise…perfect for mid-week!
these are absolutely delicious and i don’t live in baja! all fish are soaked in cold water for the final cleansing! very very good!
I’m glad to see you used corn tortillas in your recipe. Traditional Baja Fish Tacos are NEVER served in flour tortillas!
Have made these before – fantastic. We use shredded iceberg (not big cabbage fans). We garnish with fresh cilantro and sliced, jarred jalapenos. Oh – and definitely use the corn torillas – the flavor adds SO much to these tacos. Be sure to toast them first!!
good recipes – especially from the comments – i also prefer to blacken my fish (use red snapper down here on the Gulf), and sometime a simple remoulade of: mayo, ketchup, brown mustard, paprika, horseradish, onion powder, worchestershire sauce, celery salt, lemon or lime juice, and cayenne
The recipe calls for corn tortillas, but in the picture you’ve used flour tortillas. Which should I use ? I imagine flour tortillas would taste better…
I’m pretty sure that shot was with a white corn tortilla. But you could easily use a flour tortilla if you wanted to. ~Elise
Once of my favorite things. My secret Fish Taco sauce is Ranch Dressing with a small amount (to taste) of Sambal Oelek—it’s perfect. Put it on the dry-skillet heated tortillas first then add fish etc. You can also broil or grill fish quickly and deliciously after doing a dry rub (like dried parsley, dried minced onions, white pepper and sea salt ground together w/mortar & pestle). Healthy and delicious!
I like Salmon in my fish Tacos!
Thank you, the best sauce that I think would work are the ones posted by Rick and TJ. Thanks guys. My son-in-law uses sour cream, mayo,mild taco sauce and cilantro.
Thank you. Finally an authentic fish taco recipe! Too many recipes include flour tortillas, sour cream and yellow cheese (as my mom would call it). These ingredients often overpower the taste of the fish.
I don’t like fruit salsa with fish (just my own personal taste)so I made a white sauce. My recipe included Mayo,chopped cilantro, small can chopped green chiles, lime juice, cumin, sea salt, pepper. It was delicious. I feel that softer fish would work better with this recipe. I used the sword fish, and did not like its firm texture in this recipe. Next time I will use a more delicate fish; sole, flounder, cod, or tilapia. I also topped my tacos with chopped tomato….yum…
Preheat oven to 350. Dredge one side of a tilapia filet in taco meat seasoning. Then in a oven safe skillet on high heat blacken the tiliapia, seasoned side down. Once it is blackened, the top is still probably not done, so just pop it in the oven for a couple of minutes. Viola’ Blackened fish tacos, serve with shredded iceburg lettuce, shredded chedder, lime wedge, cilantro, cholula (hot taco) sauce, sour cream, avocado. I expect a black bean and corn salsa would be excellent as well as mexican rice.
I make my fish tacos with tilapia also (absurdly quick and easy, dredge in cornmeal first, pan fry)…and make a spicy mayo/white sauce with commercial tartar and chipotle hot sauce mixed in to taste…yummy!
Flounder is another relatively cheap option for the fish and it works wonderfully. Try it!
My husband and I had this for dinner tonight and we loved it! Fantastic! Used the Salsa recipe but added a touch of olive oil to it as well! Highly recommend.
I love to make fish tacos, I usually use the talapia due to the cost. I make my “white sauce” with mayo, tsp vinegar, tsp sugar, a little katsup and spicy red salsa, and it is very yummy. The spicier the salsa, the spicier the sauce. This is a very economical meal with rice and beans. You can feed a family of four for around $8.00.
Okay,this is from the fish taco stands I visited while in Baja.The real recipe for the Baja white sauce is simply Mayo, water, and red hot sauce mixed to taste. More heat, more red hot sauce. Simple.
Just got back from Costa Rica, and the white sauce recipe I got for making some great fish tacos was
It is good.
While I did appreciate the ease of making this recipe, my family found it rather plain. It needs more zest…perhaps more cilantro or jalapenos would’ve done it. The addition of the white sauce helped.
Another sauce is 1/4 cup mayo to 1/4 cup of sour cream and about 2tbs of dillweed and a splash of lemon. Very tasty on all fish, chicken, steak and veggies. But the best on fish tacos!!