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rockfish tacos baja taco

Rockfish Tacos (Baja Taco Style)

Crispy fried rockfish tacos with a Tajin seasoned battering and a quick mayo lime coleslaw topping.
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nutrition

Calories: 1009kcal | Carbohydrates: 71g | Protein: 32g | Fat: 68g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 3965mg | Potassium: 843mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2946IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 3mg
Calories: 1009kcal
Author: Max Cozzi
Servings: 4

Ingredients

Spicy Lime Coleslaw

  • 1 cup cabbage, (shredded)
  • ½ cup red onion, (sliced thinly)
  • ½ cup carrot, (shredded)
  • ½ cup cilantro, (chopped)
  • 1 green onion, (sliced thinly)
  • 2 tablespoon spicy mayo, (or regular mayo)
  • 1 teaspoon mexican oregano, (or oregano)
  • 1 lime, (juiced)
  • 1 clove of garlic, (minced)
  • ½ teaspoon salt

Tacos

  • 1 lb rockfish, (about 4 small fillets)
  • ½ cup all purpose flour
  • 1 egg, (beaten)
  • 1 cup cornmeal
  • 2 tbsp Tajin
  • oil, (for frying)
  • 8 corn tortillas
  • lime wedges and cilantro, (for serving)

Instructions

  • Start by preparing the coleslaw. Toss all of the coleslaw ingredients into a large bowl and mix until well combined. Set aside.
  • Heat a pan and dry toast the tortillas on both sides until slightly browned, about 1 minute per tortilla. Fold in a kitchen towel until ready to serve.
  • Heat a separate large skillet or fry pan with about ¼" of oil to medium heat. Then, prepare three bowls, one with the flour, one with egg, and one with cornmeal and Tajin mixed together. Take each fish fillet and cover both sides with flour, then dip in the egg, and then coat with the seasoned cornmeal.
  • When the oil is hot, carefully add the fillets and cook until lightly browned on both sides, about 3-4 minutes per side. Don't crowd the pan, work in batches if needed.
  • Serve with the corn tortillas and top with the coleslaw, cilantro, and lime.

Video

Notes

If you are making a large batch of this recipe, instead of laying the fried fish out on paper towels, put them on a wire rack sheet pan in a warm oven (180°). This helps keep the fish from getting soggy and will keep the fish warm while frying other batches. 
Course: dinner, lunch
Cuisine: Mexican
Keyword: baja tacos, baked fish, coleslaw, fried egg, fried fish, lime, mayo, rockfish, tacos, tajin, white fish
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