This is How To Make The ULTIMATE Baja Fish Tacos Drizzled with Zesty Homemade Dressing

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often cheaper.

Start by making the coleslaw dressing with mayonnaise, fresh lime juice, kosher salt, and honey. Blend until smooth.

Add shredded red and green cabbage, chopped cilantro, and sliced green onions to the dressing. Mix and set aside.

Prepare the jalapeno lime fish taco sauce by combining mayonnaise, sour cream, a whole jalapeno (seeds included), cilantro, garlic powder, onion powder, salt, pepper, and the juice of two limes in a blender. Blend until smooth.

Cut 4 halibut fillets into strips about 3 to 4 inches long for tacos.

Prepare the gluten-free batter using 1 cup of batter mix and 3/4 cup of cold water. Mix until the batter is thin and lump-free, similar to pancake batter.

Preheat oil to 350°F for frying the fish.

Coat the fish strips in the batter and then add them to the preheated oil for frying. Cook for about 8 to 12 minutes, turning occasionally, until the internal temperature reaches 145°F.

Warm the corn tortillas in a separate pan or microwave.

Assemble the tacos by adding fried fish to the tortillas, topping with coleslaw, and drizzling with jalapeno lime fish taco sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens