Baja Fish Tacos Recipe
Servings: 4
Ingredients
- 1 x juice of 1 lime
- 1 lb fresh red snapper fillets, cut into 3 X 1 inch strips
- 1/4 c. all-purpose flour
- 2 Tbsp. yellow cornmeal
- 1 Tbsp. chile pwdr
- 1 1/2 tsp crushed dry oregano leaves
- 1 tsp dry cumin pwdr
- 1/2 tsp salt Canola oil for frying
- 8 x 7" corn or possibly flour tortillas, wrapped in foil and kept hot in a 250 degree oven
- 2 c. green cabbage, shredded Chipotle Cream (recipe follows) Quartered limes Purchased or possibly homemade salsa Sliced avocado
- 1/2 c. reduced-fat lowfat sour cream
- 2 x chipotle chilies in adobo, chopped
- 1 x juice of 1/2 lime
- 1 dsh sugar Salt to taste
Directions
- Toss the snapper pcs in the fresh lime juice and marinate for ten min. Meanwhile, combine the flour, cornmeal, chile pwdr, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat till a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mix and fry in batches till golden brown and cooked through, about 7 to 10 min per batch. Drain on paper towels and keep hot in the oven till ready to serve.
- To serve, place two tortillas on each plate and divide the fish proportionately down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.
- Chipotle Cream:Stir all ingredients together in a bowl and add in salt to taste. Let stand at least 10 min to let flavors blend. (May be made up to 1 day ahead.
- Chill till ready to serve.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 54 | 44% |
| Total Fat 6.14g | 8% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 41mg | 2% |
| Potassium 158mg | 5% |
| Total Carbs 15.14g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.54g | 2% |
| Protein 2.66g | 4% |
