Baja Fish Tacos

This recipe for Baja fish tacos is crispy fish fillets with cabbage, a creamy sauce, and salsa all wrapped in warm corn tortillas. Just like you'd get in a restaurant, except better!

Ingredients:

1 pound firm, mild white fish fillets (such as snapper, pollock, sole or tilapia), cut into 8 strips

salt and pepper to taste

1 1/2 cups seafood breader (such as Aunt Autry’s) or fish batter

1/4 cup vegetable oil

1 cup cabbage shredded

1/2 cup red salsa

8 small corn tortillas

Optional garnishes: cilantro sprigs and lime wedges

For the sauce

1/3 cup plain yogurt

1/3 cup sour cream

1 1/2 teaspoons Sriracha sauce

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon water

Squeeze of lime juice

Instructions:

Brush water over the pieces of fish. Sprinkle the fish with salt and pepper.

Place the seafood breader on a plate. Roll each piece of fish in the seafood breader until completely coated (or dip in batter, if using batter instead of breader, as I did).

Heat the oil in a large pan over medium high heat.

Add the fish in a single layer and cook until deep golden brown, 3-4 minutes per side. You may need to cook the fish in batches.

While the fish is cooking, make the sauce.

In a small bowl, whisk together the sauce ingredients, set aside.

To assemble, add a piece of fish on top of each tortilla. Top fish with 2 Tablespoons of the cabbage. Drizzle the sauce over cabbage, then top with salsa.

Serve immediately, garnished with cilantro and lime wedges if desired.