Baja Fish Tacos w/ Fresh Pico de Gallo and Dill Sauce

That’s a mouth full!

A mouth full of delicious fish tacos that is!

My husband has been talking about fish tacos since we’ve been

together & I don’t think we have tried making them once.

So when I found this recipe from a sweet pea chef who happens to be

from California, who also happens to eat tacos from Baja California, I knew this

was the prefect time to make fish tacos!

Who better to give me instructions on how to make yummy

fish tacos besides her!?

I was correct, she has a fantastic recipe not only for tacos, but for fresh

Pico de Gallo & creamy white dill sauce.

My husband liked them so much he ate 3 1/2. lol!

So healthy!

Pico de Gallo

2 medium tomatoes on the vine, diced – small

1/2 small red onion, chopped

1/2 tsp. jalapeno pepper, seeded and finely chopped

4 sprigs cilantro, roughly chopped

1 green onion, finely chopped

1 garlic clove, minced

whole lime – fresh lime juice

1/8 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1/8 tsp. cumin

Combine all ingredients in a medium bowl. Season with additional salt, lime, pepper and/or cumin to taste. Let sit for at least an hour.

Creamy White Dill Sauce

1/2 cup mayonnaise

1/2 cup plain yogurt

juice from 1/2 a lime (approx 2 tbsp)

1 tsp. jalapeno pepper, minced

1 tsp. cayenne pepper

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. cumin

1/2 tsp. dried dill weed

1/8 tsp. garlic powder

Combine all ingredients in a small bowl. Season with additional salt, lime, pepper and/or cumin to taste. Refrigerate for 30 minutes.

*Once again I used tilapia instead of cod*


1 lb. fresh rock cod or sea bass fillet, cut into strips of 2-3 oz. portions
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp. kosher salt
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1 egg, beaten
2 tbsp. water
Canola or vegetable oil
1/2 head medium cabbage, thinly sliced
8-10 good quality corn tortillas


In a flat dish, combine flour, cornmeal, salt, pepper, cayenne pepper and garlic powder. In a separate dish, combine egg with 2 tbsp. water.

Pour enough oil into a large (12-inch) skillet to a depth of  1/4 inch. Heat oil on high heat until hot and then turn to medium high heat.

Dip fish into egg and then dust lightly with flour-cornmeal mixture. Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.

Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.

To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference). Drizzle fish with desired about of Creamy White Dill Sauce and Fresh Pico de Gallo. Top with sliced cabbage.


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