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Baja Fish Tacos Recipe

Name: Baja Fish Tacos
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Ingredients: 1 cup reduced-fat ranch salad dressing; 3 tablespoons adobo sauce; 2 tablespoons minced fresh cilantro; 2 tablespoons lime juice; 2 pounds mahi mahi, cut into 1-inch strips; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2/3 cup all-purpose flour; 3 large eggs, beaten; 2 cups panko bread crumbs; 1 cup canola oil; 16 corn tortillas (6 inches), warmed; 3 cups shredded cabbage; Additional minced fresh cilantro and lime wedges

Taste of Home

Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you’ll be hooked on these baja fish tacos! —Brooke Keller, Lexington, Kentucky

Ingredients

1 cup reduced-fat ranch salad dressing

3 tablespoons adobo sauce

2 tablespoons minced fresh cilantro

2 tablespoons lime juice

2 pounds mahi mahi, cut into 1-inch strips

1/4 teaspoon salt

1/4 teaspoon pepper

2/3 cup all-purpose flour

3 large eggs, beaten

2 cups panko bread crumbs

1 cup canola oil

16 corn tortillas (6 inches), warmed

3 cups shredded cabbage

Additional minced fresh cilantro and lime wedges

Method

In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving.

Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

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