Baja-style fish tacos
6
Points®
Total Time
38 min
Prep
30 min
Cook
8 min
Serves
4
Difficulty
Moderate
This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch. You won't miss anything in terms of flavor or texture since the fish is coated in masa corn flour that's seasoned with salt, black pepper, cayenne pepper, garlic powder, and paprika. We call for red snapper, but feel free to use grouper, halibut, or trout instead. These tacos also feature a salad of romaine lettuce, radishes, scallions, tomatoes, and cabbage, plus a creamy sauce made up of yogurt, lime juice, and chipotle peppers. They take a little more time to put together than traditional tacos, but you'll love the payoff.
Ingredients
Cooking spray
2 spray(s)
Yellow masa corn flour
½ cup(s)
Table salt
1 tsp
Black pepper
¼ tsp
Cayenne pepper
⅛ tsp
Garlic powder
¼ tsp
Paprika
½ tsp
Uncooked snapper
1 pound(s), red-variety, cut into 2-inch pieces
Corn tortilla
8 tortilla(s), medium, buy a few extra in case some break
Romaine lettuce
1 large head(s), outer leaves removed and remaining leaves sliced into 1/4-inch strips
Radishes
5 medium, red-variety, thinly sliced
Scallions
2 medium, thinly sliced
Cherry tomatoes
10 medium, quartered
Shredded red cabbage
¼ cup(s)
Plain low fat yogurt
¾ cup(s)
Fresh lime juice
2 Tbsp
Canned chipotle pepper
1 tsp, in adobo sauce, finely chopped
Cilantro
2 Tbsp, fresh sprigs, for garnish
