Baja Kalatacot
recipe

A delicious and crispy fish taco recipe with a tangy sauce, perfect for a quick meal.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 400 g white fish fillets (such as cod or tilapia)
- Salt
- Black pepper
- 1 dl cornmeal
- 1 dl all-purpose flour (gluten-free alternatives can be used)
- 1 dl cold water
- Oil for deep frying
- 2 dl shredded cabbage
- 1 dl red cabbage pico de gallo (salsa)
- 1 dl mayonnaise
- 1 dl sour cream
- Sriracha to taste
- Lime juice
- Corn tortillas (or alternative tortillas)

Instructions:

1. Season the fish fillets with salt and black pepper.
2. In a bowl, mix the cornmeal, flour, and cold water to create a batter.
3. Heat oil in a deep frying pan.
4. Dip the fish fillets into the batter and fry them in the hot oil until golden brown and crispy.
5. Prepare the sauce by mixing mayonnaise, sour cream, and sriracha in a bowl.
6. Assemble the tacos: place crispy fish on a corn tortilla, add shredded cabbage, red cabbage pico de gallo, and drizzle with the sauce.
7. Squeeze lime juice on top and enjoy!
Nutritional Information (per serving):
Calories: 450
Protein: 25g
Carbohydrates: 40g
Fat: 20g
Fiber: 5g
Sugar: 3g

Reviews: 3.74 (1906 reviews) ★★★★★ share