Baja Fish Soft Tacos

These tacos are a classic South Californian cuisine.

We love them!



If you haven't tried them, you simply must.

These tacos are simple, full of fresh flavours, healthy and something different!

INGREDIENTS (Serves 4)

Baja Sauce:1/4 Cup Sour Cream (I use extra light)
1/4 Cup Mayonnaise
1 Tbsp Mexican Seasoning (Old El Paso Chilli Seasoning)
1 Small Jalapeño Pepper or Green Chilli, seeded & diced
1 Tbsp Fresh Lime Juice
1/4 Cup Coriander, coarsely chopped

500g Snapper, or a firm white fish fillet, cut into 2cm pieces
1 Bottle Mexican Beer
3/4 Packet Old El Paso Chilli Seasoning (use 1 Tbsp in Baja Sauce)

2 Cups of Panko Breadcrumb

Oil Spray

12 Corn Tortillas, warmed
1 Lime, cut into wedges
2 Cups Cabbage, shredded
1/2 Red Onion, cut into strips

To Serve: (Optional)

Tomato & Avocado Salsa

METHOD

Prepare Baja Sauce: Combine all ingredients; stir well. Refrigerate until ready for use.

Place fish in a heavy-duty large plastic ziplock bag. Combine bottle of beer and seasoning in a bowl. Pour into ziplock bag with fish pieces; seal and chill 2 to 3 hours.

Preheat oven to 180 degrees C.

Drain fish, discard marinade.

Place breadcrumbs in shallow bowl. Coat fish in batches.

Place on a lined baking tray. Spray with a light coat of oil.

Cook for 10 to 15 minutes or until cooked through and golden.

To Make Up Tacos:

Place 2 to 3 pieces of fish on each tortilla.

Squeeze lime wedges over fish; top with cabbage, onion and optional salsa.

Drizzle with baja sauce and serve immediately.


Optional Tomato & Avocado Salsa
2 Tomatoes, deseeded, and diced
1 Avocado diced
1/4 Cup Coriander, finely chopped
1 Tbsp Lime Juice

Mix all ingredients together gently until well combined.