Baja Fish Tacos
1.5 lb cod or other firm white fish, cut into fish-stick type shapes
Flour, cornmeal, Tony Chachere's seasoning, 2 eggs for breading
oil for frying
4 flour tortillas
1/4 cup very hot Habanero salsa
1 cup sour cream or full-fat Fage greek yogurt
1 small head cabbage, shredded very finely
Juice and zest of 1 lime
1/2 cup homemade mayo
1 small head fennel, shaved
1 apple, finely chopped
1/2 white onion, minced fine
Make the slaw:
Mix the cabbage, fennel, onion, and apple with the lime juice and zest and the mayo. Let sit for at least 2 hours to meld the flavors.
Make the white sauce:
Mix the yogurt and the hot salsa.
Make the fish:
Dip the fish in the flour, then in the beaten egg, then in a half and half mixture of cornmeal and flour, heavily seasoned with Tony Chachere's. Pan-fry for about 4 minutes per side over a medium hot flame in aobut 1/2 inch of oil.
Assemble the tacos:
Put 2-3 fish fingers into the center of a warmed tortilla. Top with 4 tbs of the sour cream/salsa mixture and about 3/4 cup of the slaw mixture. PIG OUT!!
(I'll post the blackened tuna tacos another day if anybody wants me to - just ask!)
Pairs Well With
Y'all, this was really good. We usually do blackened tuna tacos with mango salsa and habanero-lime white sauce, but we decided to do a typical Baja taco this time, and it's going into the rotation!