27 minutes
Delicious crispy fish tacos with a refreshing slaw and a creamy salsa topping, perfect for a quick and satisfying meal.
Fish Fillets, as directed on package
0 oz
Tortillas
each
Cabbage, shredded
0 oz
0 oz
Cilantro, fresh, chopped
0 oz
Salsa
0 oz
Cheese, shredded
0 oz
1. Bake the Fish Fillets
Bake the fish fillets according to the package instructions until they are crispy and golden brown.
2. Warm the Tortillas
Preheat the oven and wrap the tortillas in aluminum foil. Place them in the oven for 5 to 7 minutes until they are warm and pliable. Alternatively, wrap the tortillas in paper towels and heat them in the microwave for about a minute.
3. Assemble the Tacos
Lay a baked fish fillet on each warmed tortilla. If the fillets are too large, cut them to fit nicely within the tortillas. Top each fillet with shredded cabbage, a dollop of mayonnaise, fresh cilantro, a spoonful of salsa, and a sprinkle of shredded cheese.
4. Serve
Fold the tortillas loosely to form tacos. Serve immediately and enjoy your delicious Baja-Style Crispy Fish Tacos with Zesty Slaw and Creamy Salsa Topping.
Opt for firm white fish like cod, haddock, or halibut. Freshness is key, so choose fish that smells like the sea, not fishy, and has a moist, translucent appearance.
Assemble the tacos right before serving to preserve the crispy texture of the fish and the freshness of the slaw and salsa.
Aim for a batter similar in consistency to thin pancake batter. It should coat the fish but not be overly thick. Using beer adds flavor and makes the batter light and crisp.
Construct your tacos with care. Start with fish, add slaw for crunch and freshness, then top with creamy salsa.
Maintain the right temperature, around 350-375°F (175-190°C), for a crispy exterior without absorbing excess oil. Use a candy or deep-fry thermometer to keep it consistent.
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