I first tasted Baja-style fish tacos in a fast food place by the beach in Los Angeles. I thought they were the most wonderful thing! But I needed to find a less greasy alternative.
I make a lighter version (361.5 calories for 2 tacos) of those fried fish tacos, using Barbecued Salmon or Poached Salmon. Substitute lime for lemon in the recipe.
Or try my spicy pan-fried rock cod or salmon with Tajín (chili powder with lime and salt) in the recipe below.
Salmon is rich in omega-3, the healthy fat.
I add lots of fresh vegetables and heat the tortillas on a comal until stiff enough to hold a taco shape. Top with lime juice, salsa and avocado chunks or Sonia’s guacamole.
Pan Fried Fish Tacos Serves 3 hungry people
Crunchy yet still not as greasy as deep-fried fish tacos, I made these with dry masa harina (corn flour) that I used for making tamales. It’s not as coarse as cornmeal, but not as fine as tortilla masa. If you don’t have masa, substitute 1/2 all-purpose flour and 1/2 cornmeal.
2 large fillets (1 1/2 pounds) of rock cod (red snapper) or salmon. Tail pieces of fish are best as they contain few if any bones
2 Tb canola oil
1/2 cup masa para tamales (or 1/4 cup each flour and corn meal)
1 tsp salt
several grinds black pepper
1 tsp Tajín (tah -Heen) (chili powder with lime and salt)
1/2 cup milk (I use 1% fat)
juice of one lime
Wash fillets well and dip in milk.
Combine masa, Tajín, salt and pepper on a plate.
Shake excess milk off fish and roll it in the masa.
Heat oil until hot. Place fish in oil and cook over medium heat about 5 minutes, until it browns. Turn over and cook until golden brown on the other side.
Sprinkle with lime juice. Serve with vegetable slaw as below.
Taco Ingredients: Makes 6 tacos
6 corn tortillas
½ lb cooked salmon fillet, skin removed.
1 cup finely chopped or shredded cabbage
1 red bell pepper, diced
¼ cup cilantro leaves
1 large radish, sliced or chopped
½ cob of cooked corn (boiled or roasted), stripped (You can substitute defrosted frozen corn)
juice of 1 lime, plus another lime to squeeze on tacos
salsa to taste
salt to taste
avocado chunks or Sonia’s guacamole to taste
Mix chopped vegetables together, adding a bit of salt and lime juice.
Flake the salmon and squeeze lime juice on it.
Heat tortillas on comal or heavy frying pan until pliable, then fold in half. Heat until they hold their shape but are not so crispy as to break when you open them.
Fill with salmon and cabbage slaw. Top with guacamole, lime juice and salsa.
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