Habanero Crema | Tropical Salsa | Cotija Cheese

Season the fish fillets with salt, black pepper, and cayenne pepper. Let it marinate for about 15 minutes.

Marinate the Fish

In a bowl, mix together flour and cornmeal. Dredge the marinated fish fillets in the flour mixture until evenly coated.

Coat the Fish

Heat oil in a large pan over medium-high heat. Fry the coated fish fillets for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Fish

In a bowl, mix together sour cream, finely chopped habanero pepper, lime juice, and salt to taste. Adjust seasoning if necessary.

Combine Ingredients

In a medium bowl, combine diced mango, diced pineapple, chopped red onion, cilantro, lime juice, and salt to taste. Stir well to combine.

Mix the Salsa

Warm the corn tortillas in a skillet or microwave. Fill each tortilla with fried fish, top with tropical salsa, drizzle with habanero crema, and sprinkle with crumbled cotija cheese.

Build the Tacos

Serve the tacos with lime wedges on the side for extra flavor.

Serve

white fish fillets (such as cod or tilapia)

all-purpose flour

baja fish taco

Recipe information

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