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baja fish tacos

www.rachaelraymag.com
Your Recipes

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 4

Cost: $8.43 /serving

Ingredients

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Instructions

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Step 1

In a medium bowl, toss the cabbage, cilantro, 1/4 cup salsa and salt to taste. In a small bowl, stir together the sour cream and remaining 3 tablespoons salsa. Set both aside.

Step 3

In a shallow dish, whisk together the cornmeal and 1 tablespoon salt. In another shallow dish, beat the eggs with a fork. Coat the fish slices in the cornmeal, then in the egg, then in the cornmeal again, and place on a plate.

Step 5

In a medium cast-iron or other heavy skillet, pour the oil to a depth of 1-1/2 inches and heat over medium heat until the surface ripples, about 2 minutes. Add about a third of the fish slices to the skillet and cook, turning once, until golden, 3 to 4 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Repeat with the remaining fish slices.

Step 7

In a large skillet, warm the tortillas on both sides over high heat. Spread about 1 teaspoon sour cream sauce on a tortilla, then top with a few pieces fish and a heaping spoonful of the slaw and fold over. Repeat with the remaining tacos.