How To Make Baja Fish Tacos

🧂 Ingredients

• 1 cup plain full fat greek yogurt
• ¼ cup unsweetened almond milk

  (or milk of choice)
• 2 tablespoon fresh lime juice
• 1 teaspoon jalapeno pepper,

  minced
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ½ teaspoon cumin
• ½ teaspoon dried dill weed
• ⅛ teaspoon garlic powder
• 1 lb fresh rock cod or sea bass fillet,

  cut into strips of 2-3 oz. portions
• ½ cup almond meal
• 2 tablespoon coarse cornmeal
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ⅛ teaspoon fresh ground black pepper
• ⅓ cup chickpea flour
• 2 eggs,

  beaten
• 2 tablespoon olive oil
• ½ head cabbage,

  thinly sliced
• 10-12 homemade corn tortillas
• Fresh Pico De Gallo (see my recipe)

Instructions

• 1 Follow my directions for how to make fresh pico de gallo
  [https://www.asweetpeachef.com/pico-de-gallo/] and allow to refrigerate while
  making the tacos.
• 2 Combine all ingredients in a small bowl. Season with additional salt, lime,
  pepper and/or cumin to taste.
• 3 Refrigerate while you prepare the fish.
• 4 In a flat dish, combine almond meal, cornmeal, salt, pepper, cayenne pepper and
  garlic powder. 
• 5 In a second dish, combine eggs, and beat.
• 6 In third bowl, add the chickpea flour.
• 7 Heat oil on high heat in a skillet
  [https://amzn.to/38kwEWH?tag=wwwasweetpeac-20] until hot and then turn to medium
  high heat.
• 8 Dip fish into chickpea flour, then egg bowl, and then dust lightly with
  flour-cornmeal mixture.
• 9 Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly
  and drain on a plate covered with paper towels.
• 10 To serve, place a few pieces of fried fish on corn tortilla (you can use single
  or doubled tortillas, depending on your preference). Drizzle fish with desired
  about of Creamy White Dill Sauce and Fresh Pico de Gallo.
• 11 Top with sliced cabbage and a squeeze of fresh lime.

Nutrition Info