Baja Fish Taco

Makes 8 tacos

This is a DELICIOUS fish taco recipe.  I always went to Rubio's for fish tacos, but they get so expensive, and I figured out how to make them better.  It takes a little while to prepare all the components, but you can make most of the stuff the night before.  This recipe is small because I usually just make it for me and Brett.  We'll generally eat 3-4 tacos on our own, so the bigger families will have to double/triple this recipe.

INGREDIENTS:

Fish

Tilapia filets (4 filets make 8 tacos. You can buy a 2 pound bag of Tilapia filets at Walmart)

Shortening

Zatarain's Fish-Fri Crispy Southern Seasoning (If not available, use regular flour and mix some fajita seasoning with it)

Tacos

Small tortillas (I prefer corn)

Cabbage, shredded

Shredded cheese 

5 limes

Guacamole (recipe below)

White Taco Sauce (recipe below)

White Taco Sauce

1/2 jalapeño, finely chopped (reserve the other half for guacamole)

1/2 cup plain yogurt

1/2 cup mayo

cilantro

2 garlic cloves

1-2 green onions

1 tablespoon chopped cilantro

1 lime, juiced

dash of salt, pepper, paprika

I think the white sauce is what makes these tacos AWESOME.  Combine all ingredients in a blender or food processor (I use my Ninja food processor).  Mix well until smooth and runny consistency.  Make this ahead and let it sit in fridge so the flavors can meld. 

Guacamole

3-4 avocados

1 small can chopped green chiles

1 anaheim pepper

1/2 jalapeño

1 roma tomato

1/2 small onion

2 green onions

1 tablespoon chopped cilantro

1 lime, juiced (or more. Lime juice to taste)

I throw all this into my food processor, too.  It's just easier.  You can chop up everything by hand if you don't want to be lazy like me.  Make this ahead as well and refrigerate so the flavors can meld. 

DIRECTIONS: 

 

For the fish, you want to start a frying pan on medium heat.  Add some shortening so it's about 1/2-1 inch high after melting.  Make sure it's medium heat!  (Seriously, or the fish will burn).  Coat the thawed fish with the Fish-Fri Crispy Southern Seasoning.  (Last time I made it, I put the breading in a zippy bag, and then added the fish filets one at a time, gently turning the bag for an even coat. Less mess that way.)

Test the oil to see if it's ready.  If you put in a little pinch of the Fish-Fri seasoning, it should sizzle and fry.  At that point, you can put in your fish filets.  Fry on each side until golden brown (about 3-4 minutes per side IF ON MEDIUM HEAT.)

Place the fried filets on a plate covered with a paper towel.  The filets will have a natural split down the middle.  Split each filet so you have little fish strips about 1.5" in width. (One filet makes two fish strips...for two fish tacos). 

Now you can build your tacos.  In a WARMED tortilla, layer the fish, cabbage, cheese, white sauce, and guacamole. Drizzle with a lime wedge. (You can also add some pico de gallo or salsa on top as well.)  Enjoy!  It's a delicious recipe.