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Baja Fish Tacos Recipe

Baja Fish Tacos Recipe photo by Taste of Home

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Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you’ll be hooked! —Brooke Keller, Lexington, Kentucky

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Baja Fish Tacos Recipe

Prep: 30 min. Cook: 5 min./batch

Yield: 8 Servings

30 5 35

Ingredients

1 cup reduced-fat ranch salad dressing
3 tablespoons adobo sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 pounds mahi mahi, cut into 1-inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup all-purpose flour
3 eggs, beaten
2 cups panko (Japanese) bread crumbs
1 cup canola oil
16 corn tortillas (6 inches), warmed
3 cups shredded cabbage
Additional minced fresh cilantro and lime wedges

Directions

In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving.
Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges. Yield: 8 servings.

Nutritional Facts 2 tacos equals 544 calories, 29 g fat (3 g saturated fat), 151 mg cholesterol, 727 mg sodium, 43 g carbohydrate, 4 g fiber, 29 g protein.

Originally published as Baja Fish Tacos in Simple & Delicious April/May 2012, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Baja Fish Tacos

Baja Fish Tacos

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Reviewed on May. 14, 2013 by raina2002

Mahi wasn't available at my supermarket, so I used Cod instead. I also don't like corn tortillas so I used flour. Instead of plain cabbage I used a store bought cole-slaw mix. I also added pico de gallo to this. The sauce was amazing. Will be making this again in the near future!

Reviewed on Mar. 24, 2013 by stitcherkim

Only half my family have ever had fish tacos. All of them agreed they were the best! The sauce really helped make the dish.

Reviewed on Feb. 22, 2013 by MistMich

My husband and I absolutely loved this recipe. The fish browned nicely and the ranch sauce was amazing. We will definitelty make this recipe again. Thanks!

Reviewed on Nov. 05, 2012 by vaughnlulu

I use the sauce from this recipe on other items all the time now. Super delicious!

Reviewed on Jul. 18, 2012 by momio

This was a big hit with all of our family, even the ones not crazy about fish. I took a short cut and bought already breaded tillapia from Costco which made it really fast to make too!

Reviewed on Jun. 24, 2012 by justmbeth

Family loved it, especially the fish. I had cut the mahi into portions smaller than what the picture shows, so I used more breading material than called for.

Reviewed on May. 22, 2012 by lalg

This was great fun to make and the dressing was AWESOME!

Reviewed on Apr. 28, 2012 by karynp6

I agree that it's the sauce. I don't like corn tortillas so will use flour next time. Just thought I'd try it and see, but no. I also used baked fish so I wouldn't have to do the fried. But I love the lime, cilantro, fish and cabbage mix with that yummy sauce. Plus such an easy and quick and fresh dinner.

Reviewed on Mar. 24, 2012 by twinsmom62404

The sauce is what makes it. I couldn't find Mahi Mahi so I used shark. And I don't care for cabbage, so I used lettuce, tomato and onion. Still delish!