I love these soooo much! The rice flour makes them so much crispier than regular flour and they will not go soggy if you have to keep them warm in the oven for a while. If you want a lower calorie version, I’ve also found that you can skip the flour dusting altogether and it will still be delicious! You can also just make this for yourself – just use one fish filet and maybe skip the rice and beans.
Baja Fish Tacos
- 2 firm, white fleshed, mild flavored fish filets*
- Rice flour, for dusting
- Sunflower oil, for frying
- 8 gorditas (small flour tortillas)
- 3 limes
- 1 avocado (alternatively, just buy some good guacamole)
- 1 cup full fat yogurt
- 1/2 jalapeño pepper, finely diced
- salt & pepper
- 1 cup finely shredded cabbage, tossed in lime juice**
- 1 medium red onion, thinly sliced and tossed in lime juice**
- Chopped koriander
- Zest one of your limes and add it to the yogurt in a small serving bowl, along with half of its juice, the diced jalapeño, and some salt and pepper to taste.
- Put the cabbage in a small serving bowl.
- Put the red onion in a small serving bowl.
- Cut your avocado in half, remove the pit, cut thin slices into it, and remove with a spoon. Toss it with the juice of half a lime to prevent browning.
- Wrap the gorditas in foil and warm them in the oven according to package instructions.
- Heat 2 cm of oil in a large frying pan over high heat.
- Cut your fish filets into 4 even pieces.
- Put rice flour in a baggie, add the fish pieces, close and shake until they are coated.
- Once the oil is hot, add the fish pieces. Fry until golden – 2-3 minutes per side. Drain on paper towels.
- Divide the fish and gorditas among 4 heated plates.
- Serve with toppings and some rice and black beans.***
*Here in the Netherlands, I like to use pangasius, but feel free to try snapper, flounder, plaice, halibut, or cod.
** Here in the Netherlands, I just buy a baggie of radish slaw at the Albert Hein. It already contains red onion so no need for extra. Just toss it with the juice of half a lime to brighten it up.
*** This recipe can be found in my book, Three Weeks To Fabulous.