60 Minutes To…Crispy Baja Fish Tacos

If you are from Southern California, fish tacos are a staple. And probably like BBQ is in the South, every restaurant has its own version that they claim as “authentic baja.”

By no means am I going to claim that my recipe is authentic. But I am a lazy mama and there is no way on a weekday I am going to batter and fry fish. Ain’t going to happen, no matter how yummy the results. Just keeping it real, ladies!

So here is my version. Super simple with this star ingredient from Costco, as well as some grocery staples. And the kiddos love it (my son as an aversion to sauces so he just eats the fish plain).

The pretty corn & black bean salad on the side…that will be featured in a future Tasty Tuesday.

Happy Taco Tuesday!

Crispy Baja Fish Tacos


  • Trident Pubhouse Battered Cod (or the halibut…but that is normally twice as expensive)
  • 1/4 cup light mayo
  • 1/4 c. sour cream
  • 1 green onion, finely chopped
  • 2 TBSP. cilantro, finely chopped
  • 2 tsp. milk
  • 1 lime
  • 1-2 dashes hot sauce
  • Salt & pepper, to taste
  • Corn or flour tortilllas
  • Fish tacos toppings – avocado, cotika cheese, shredded cabbage

Make white sauce, ideally a few hours ahead as it tastes better when flavors mesh. Mix mayo, sour cream, green onions, juice of 1/2 lime, cilantro and milk. Flavor with salt & pepper to taste and a little hot sauce. Let chill.

Cook cod according to instructions. Once cooked, take out and drizzle with juice from the other lime half. Heat or fry tortillas. Spread lime white sauce on the tortillas, add fish and then assemble the toppings.

¬†Disclosure: Trident Seafood has no clue who I am…I am just a Costco groupie!

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