Fish Tacos with Baja Sauce

This is my mom’s recipe. My mom is a wonderful cook, and I’m thrilled any time I can re-create a dinner of hers.

1/2 C plain yogurt or buttermilk
1/2 C flour seasoned with salt and pepper to taste
1 lb tilapia fillets
vegetable oil

1/2 C sour cream
1/2 C mayonnaise
1 Tbsp lime juice
1 tsp lime zest (optional – I never have actual limes so I usually skip this and it still tastes great. But the lime zest adds a lot of depth so use it if you have it)

Start by heating about 1/4 inch of oil in a cast iron pan. Pat dry your Tilapia fillets. Dip in yogurt and then dredge in flour. Place in oil and fry until golden brown. Use a fork and a spatula to gently flip the fish and brown on the other side. Be very careful not to splash oil when you flip the fish, nothing ruins a perfectly good dinner faster than a trip to the ER for 3rd degree burns.

Place on paper towels to drain excess oil. For the Baja sauce, mix sour cream, mayonaise, lime juice and lime zest.


Of course my favorite tortillas are home made, but with three kids underfoot that is often not realistic. Second best is Chi-Chi’s Whole Wheat tortillas. They’re nice and soft, and don’t brake when you fold them. I serve them ‘build your own taco’ style with all the condiments in bowls ready for the topping. Serve with Baja sauce, lettuce, tomatoes, cheese, and of course Frank’s Hot Sauce. Everything is better with Frank’s.

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