Baja Fish Tacos
Fresh red snapper fillets fried with a spicy cornmeal crust, served in warm tortillas with crisp cabbage and chipotle cream, perfect for a flavorful Baja fish taco experience.
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Cooking tools:
- Grill
- Pizza stone
- Skillet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
- Aluminum foil
- Paper towel
- Plate
- Serving bowl
- Cooling rack
- Slotted spoon
- Whisk
Ingredients
- Juice of one lime
- 1 pound fresh red snapper fillets, cut into 3 X 1 inch strips
- 1/4 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 tablespoon chile powder
- 1 1/2 teaspoon crushed dried oregano leaves
- 1 teaspoon dried cumin powder
- 1/2 teaspoon salt
- Canola oil for frying
- 8 7″ corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
- 2 cups green cabbage, shredded
- Quartered limes
- Purchased or homemade salsa
- Sliced avocado
- 1/2 cup reduced-fat sour cream
- 1-2 chipotle chilies in adobo, minced
- Juice of 1/2 lime
- Dash of sugar
- Salt to taste
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