Grammy's Kitchen · Fish Tacos · Baja Fish Tacos
One of 67 fish tacos recipes we measured
11 cooks on www.dinneratthezoo.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 28% | 4% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 20% | 42% |
| liquid | 20% | 8% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound firm, mild white fish fillets cut into 8 strips (such as pollock, tilapia or snapper) |
| salt and pepper to taste | |
| 1 1/2 cups seafood breading mix | |
| 54 g | 1/4 cup vegetable oil |
| 90 g | 1 cup cabbage (shredded) |
| 1/2 cup red salsa (I use pre-made salsa from the refrigerated section of my grocery store) | |
| optional garnishes: cilantro sprigs and lime wedges | |
| 8 small corn tortillas | |
| 82 g | 1/3 cup plain yogurt |
| 73 g | 1/3 cup mayonnaise |
| 10 g | 2 teaspoons water |
| salt and pepper to taste |
Method: 6 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Overall, very good! Fish def needs some more seasoning. The baja sauce was easy and very good! We tweaked to make it our own. We used fresh, wild-caught Maine Pollock” — a cook, 4.0★
“This look beyond delicious! This will quickly disappear on our table, can't wait to give this a try!” — a cook, 5.0★