By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
801 cal · 35 min
Baja Fish Tacos With Cilantro-Lime Crema
Recipe GLPR8801671d194a88
Crispy pan-fried mahi mahi strips seasoned and coated in panko breadcrumbs, served in soft flour tortillas with shredded cabbage, fresh avocado, and a zesty cilantro-lime crema. A light and flavorful coastal-inspired dish that brings fresh Mexican flavors to your table.
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Ingredients
1 lb mahi mahi fillets, cut into strips
1 cup panko bread crumbs
1 large egg, beaten
1 cup all-purpose flour
Salt to taste
Vegetable oil for frying
2 cups cabbage, finely shredded
1 avocado, sliced
1 lime, cut into wedges
6 soft flour tortillas
½ lime, juiced
4 ounces sour cream
1 garlic clove, minced
¼ teaspoon chili powder
¼ teaspoon ground cumin
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh chives, chopped (optional)
Salsa (optional)
Hot sauce (optional)
Directions
Prepare three shallow bowls for breading: place flour mixed with ½ teaspoon salt in the first bowl, beaten egg in the second bowl, and panko breadcrumbs mixed with ¼ teaspoon salt in the third bowl.
Pat the mahi mahi strips dry with paper towels. Working with one strip at a time, coat it first in the flour mixture, shaking off excess. Then dip it into the beaten egg, ensuring full coverage. Finally, coat thoroughly with the panko breadcrumb mixture, pressing gently so the crumbs adhere.
Heat ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F or until a small piece of bread sizzles immediately when dropped in the oil.
Carefully place the breaded fish strips into the hot oil in a single layer without crowding the pan. Fry for 3-4 minutes per side until the coating is golden brown and crispy and the fish flakes easily when tested with a fork at the thickest part. Work in batches if needed to avoid overcrowding.
Transfer the cooked fish to a paper towel-lined plate to drain excess oil. Season lightly with salt while still warm.
While the fish cooks, make the cilantro-lime crema: combine sour cream, lime juice, minced garlic, chili powder, cumin, and chopped cilantro in a small bowl. Stir until smooth and well combined. Add chopped chives if desired. Season with salt to taste.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds until pliable.
To assemble each taco, place 2-3 pieces of fried fish in the center of a warm tortilla. Top with shredded cabbage and sliced avocado. Drizzle generously with cilantro-lime crema.
Serve immediately with lime wedges on the side and optional salsa and hot sauce for additional flavor.
Comments
Mahi mahi runs $12–14 per pound at Charlotte grocers and anchors the cost at roughly $3.50 per serving for protein alone; the full dish likely lands around $5–6 per person, which is mid-range for seafood tacos. All supporting ingredients—panko, cabbage, avocado, cilantro, lime—are widely stocked year-round at Harris Teeter, Food Lion, Publix, Walmart, and ALDI, with no special stops needed. The 35-minute timer assumes fish fillets arrive ready to cook; actual prep with breading and crema will run closer to 45 minutes if you're mincing garlic and cilantro and zesting limes by hand. This is a bright, low-fuss weeknight meal that doesn't demand constant attention at the stove, and the components—fried fish, slaw, crema—don't reheat well, so plan to serve it fresh the same night.
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