Tacos de Pescado Baja

Tacos de Pescado Baja are a delightful Mexican dish that features crispy, seasoned fish wrapped in warm corn tortillas, topped with fresh cabbage slaw and a zesty crema. This dish is a perfect blend of flavors and textures, making it a satisfying and healthy dinner option.

Ingredients

• White fish fillets (such as cod or tilapia) - 300 grams
• Corn tortillas - 4 pieces
• All-purpose flour - 50 grams
• Cornstarch - 20 grams
• Baking powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Vegetable oil (for frying) - 200 ml
• Cabbage (shredded) - 1 cup
• Fresh cilantro (chopped) - 2 tablespoons
• Lime - 1, juiced
• Greek yogurt (for crema) - 100 grams
• Mayonnaise - 1 tablespoon
• Garlic powder - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Avocado (sliced) - 1, for garnish

Steps

1. In a bowl, mix the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper to create the batter.
2. Dip the fish fillets into the batter, ensuring they're evenly coated.
3. In a large skillet, heat the vegetable oil over medium-high heat until hot.
4. Carefully place the battered fish into the hot oil and fry for about 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
5. In a separate bowl, combine the Greek yogurt, mayonnaise, garlic powder, chili powder, and lime juice to make the crema.
6. Warm the corn tortillas in a dry skillet or microwave.
7. To assemble the tacos, place a few pieces of the fried fish onto each tortilla.
8. Top with shredded cabbage, chopped cilantro, and a drizzle of the crema.
9. Add avocado slices on top for garnish and serve immediately.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in omega-3 fatty acids, beneficial for heart health.

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