Baja Recipe | Bajia | Bessan Pakoda | Bessan Fritters | Mom's Recipe | Mauritius | TheTriosKitchen

Preheat the oven to 400°F.

Season the fish fillets with cumin, paprika, salt, and black pepper.

Coat the fish in cornmeal, pressing gently to adhere.

Heat olive oil in a skillet over medium heat until shimmering.

Cook the fish for 3-4 minutes on each side until golden and cooked through.

Remove the fish from the skillet and let it rest for a few minutes.

Warm the corn tortillas in the oven for about 5 minutes.

Shred the cabbage and chop the cilantro and jalapeño.

Prepare the sauce by mixing sour cream, minced garlic, lime juice, and hot sauce.

Slice the avocado and set aside.

Assemble the tacos by placing fish on tortillas.

Top with shredded cabbage, cilantro, jalapeño, and avocado slices.

Drizzle with the prepared sauce and additional lime juice.

Serve immediately with lime wedges on the side.

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