![](https://frescadostortillas.com/wp-content/uploads/2024/06/CORNMEAL-CRUSTED-BAJA-FISH-TACOS-066-4x5-1.jpg)
Cornmeal-Crusted Baja Fish Tacos
- Yield: 4
- Prep Time:15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 1 cup Greek yogurt
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 1/4 tsp salt, divided
- 2 egg whites (about 1/3 cup)
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 tbsp chili powder
- 12 oz white-fleshed fish fillets, cut into 1-inch pieces
- 1/3 cup vegetable oil (approx.)
- 12 Frescados Taqueria Style Mini Tortillas
- 1 1/2 cups shredded cabbage
- 1 1/2 cups pico de gallo
- 1 avocado, halved, peeled, pitted and diced
Preperation
In medium bowl, stir together yogurt, lime juice, cumin and ¼ tsp salt; cover and refrigerate until ready to use.
Meanwhile, in shallow bowl, beat egg whites until frothy.
In another shallow bowl, whisk together cornmeal, flour, chili powder and remaining 1 tsp salt.
Dredge fish pieces in egg whites until coated, then dredge in cornmeal mixture.
In large nonstick skillet set over medium heat, heat 2 tbsp oil. In batches, cook fish, turning occasionally, for 4 to 6 minutes or until coating is golden brown, and fish is cooked through and starting to flake, adding more oil as needed.
Meanwhile, warm tortillas according to package directions.