Crispy Baja Fish Tacos with Cilantro Crema


This was my go to when my barbecue got rained out on the 4th. It’s really quick to put together, and also very economical as a little fish goes a long way. I served it with oven roasted corn and chipotle butter.


  • 2/3 pound tilapia fillets (about 2 fillets)
  • Salt
  • Cooking oil
  • 3/4 cup cabbage (thinly shredded)
  • 1/2 cup chopped cilantro
  • 2 fresh serrano or jalapeno peppers, cut into coins
  • 1 fresh lime, cut into wedges
  • 16 soft corn tortillas
  • 2 eggs (large pastured organic eggs, lightly beaten)
  • 2 tablespoon milk (or cream)
  • Pinch salt
  • 1/2 cup masa harina
  • 1/2 cup self-rising flour
  • 2 teaspoons Adobo seasoning
  • 1/2 teaspoon black pepper
  • 1/2 cup Mexican Crema (or thinned sour cream)
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder


Step 1

Cut each fish fillet into four long thin strips; set aside.

Step 2

Mix together breading mixture and set aside in a small bowl.

Step 3

Whisk the egg wash together in a small bowl and set near the breading.

Step 4

Shred cabbage, chop cilantro and serranos, cut lime and keep toppings nearby.

Step 5

Sprinkle fish with salt when you start to heat cooking oil in a large deep skillet to about 2 inches.

Step 6

Dip fish pieces in egg, then in breading, then in egg, then in breading.

Step 7

Shallow fry fish several minutes on each side, or until it flakes; drain on brown paper bags.

Step 8

Continue until all fish is fried.

Step 9

Warm corn tortillas briefly in microwave and use two layered corn tortillas for each taco.

Step 10

To build taco, place piece of fish on tortillas, and top with some cabbage, cilantro, peppers, and a dallop of cilantro crema.

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