Baja Style Fish Tacos with Potato-Corn Tortillas | Fish Tacos | Potato Tortilla
Potato-crusted white fish served in a warm potato-corn tortilla topped with grapefruit, avocado, and chilies.
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Ingredients
- ½ cup (50g) Dehydrated Potato Flakes
- ¾ cup (200g) Warm Water
- ¾ cup (200g) Masa Harina (Corn Flour for tortillas and tamales)
- 2 tablespoons (30g) Vegetable Oil
- 2 teaspoons (5g) Sea Salt
- 1 1/2 pounds (675g) Grouper, Cod, Haddock, Snapper, Bass (Any Mild, Firm Flesh, White Fish), de-boned and scaled, cut into 2-ounce pieces.
- 1 cup (150g) Masa Harina (Corn Flour for tortillas and tamales)
- 2 each Large Eggs
- 2 tablespoons (30ml) Water
- 1 cup (100g) Potato Flakes
- As Needed Vegetable Oil for Frying
- As Needed Chili Lime Salt (such as Tajin) *Optional
- ½ cup (123g) Sour Cream
- 1 tablespoon (15ml) Water
- 2 tablespoons (30ml) Hot Sauce
- 1 1/2 cups (128g) Grapefruit, peeled and cut into small wedges
- 3 each Medium Haas Avocados, sliced
- 1 cup (120g) Red Onion, thinly sliced and rinsed under cold water
- ½ cup Cilantro Leaves
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