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Baja Fish Tacos Recipe
Baja Fish Tacos Recipe photo by Taste of Home

Baja Fish Tacos Recipe

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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
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES: 8 servings

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

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.

Directions

  1. In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving.
  2. 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.
  3. Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges. Yield: 8 servings.
Originally published as Baja Fish Tacos in Simple & Delicious April/May 2012, p39

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.

Light-Bodied White Wine

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

Reviews for Baja Fish Tacos

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 22, 2014

I truly loved the crunchy fish I used cod and these were much better than some fish tacos I had in a Mexican restaurant can't wait to make these again.my hubby said delicious he ate 4 tacos I was close behind with 3 tacos lol

MY REVIEW
Reviewed Nov. 15, 2013

My boyfriend who never had fish tacos loved it! I tried this recipe on some leftover Tilapia. The sauce was fresh, easy, and delicious! I couldn't find just adobe sauce so I used 2 tablespoons of Chipotle in adobe sauce which gave the sauce a little kick. We like flour tortillas. I also used package coleslaw to save some time chopping. Will definitely make again.

MY REVIEW
Reviewed Sep. 2, 2013

Delicious! We used tilapia and grilled it on cedar planks seasoned with creole....no breading. Also used packaged coleslaw. Everyone loved them. Definitely a keeper.

MY REVIEW
Reviewed Jul. 12, 2013

This recipe was a nice change of pace for me. It was fresh and tasty!

MY REVIEW
Reviewed Jul. 11, 2013

This recipe was a nice change of pace for me. It was fresh and tasty!

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