Nanci's Baja Fish Tacos

Fish tacos. There are too many recipes to count & countless ways to make them. Look no further, friends! Nanci’s recipe is all you need! Be sure and read her super fun blog! Purse Pixie

Nanci’s Baja Fish Tacos

Pico de Gallo
1 large tomato – chopped
1/2 large red onion, or one small red onion, chopped (I like mine fairly well diced)
1 cup loosely packed cilantro – I used parsley….You know my feelings of dirty dish watered herbs
1 jalapeno pepper – diced finely
salt & pepper to taste

Combine all ingredients and chill for several hours to let the flavors marry.

Creamy Jalapeno-“Cilantro” Dressing
1 cup loosely packed cilantro leaves… aka parsley, chopped well
1 cup sour cream
1 large jalapeno, finely diced – seeds removed if desired
half of a red onion, finely diced
1 can of Rotel
juice of one lime
4 tsp powdered Ranch dressing mix
salt & pepper to taste

Mix all ingredients together – chilling for several hours. This dressing is more like a dip – and is great on anything. Dipping fresh tortilla chips is delectable!

Tacos – get ready!! – makes 12 tacos
3/4 cup flour – all purpose, next time I may throw a quarter cup of corn meal in for added texture
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder – I used about 1/2 tsp
24 oz catfish fillets, sliced into 4×1/2 inch strips
lots of canola oil
paper towels
12 large tortillas
garnishes: thinly sliced red cabbage & lime wedges. These are MUST haves. The taco would not be complete without these items!

Combine first four ingredients, dredging fish in flour mixture. Heat oil in pan (about an inch or two) to 375˚ – fry catfish in batches, draining of paper towels. Place catfish on warmed tortillas; topped with cabbage, pico de gallo, creamy dressing & squeeze of lime.


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