Crispy Baja Fish Tacos

 Crispy Baja Fish Tacos

Ingredients

Fish Tacos

• 1 1/2 lbs. halibut, mahi mahi or other firm white fish like cod
• 15 corn tortillas, 6-inch (or street taco size)
• Vegetable oil

Fish Taco Batter

• 24 Ritz crackers, crushed (3/4 of a sleeve)
• 1 cup flour
• 1/2 cup panko breadcrumbs
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 egg
• 1 1/2 cups sprite

Garnish

• shredded cabbage
• Avocados
• salsa
• lime juice
• hot sauce

Pic de Gallo

• 4 Roma tomatoes diced
• 1/2 large white or red onion, diced
• 1 cup cilantro leaves, minced
• 1 tablespoon lime juice
• salt to taste

White Sauce

• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Hot sauce to taste

Instructions

White Sauce

Whisk the White Sauce ingredients together in a medium bowl, cover and refrigerate. Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate. Mix all the batter ingredients together in a large bowl. Slice fish into strips approximately 3/4” wide x 4" long (they don't have to be exact - error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat. Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.

Meanwhile, heat 1 teaspoon vegetable oil in a seasoned skillet over medium heat. Add tortillas and cook until golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas, adding additional oil as needed after every couple tortillas.

Add fish to tortillas (I use 2 strips per taco) and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and White Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.