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Home / Recipes / Mexican

Dinner for 10

Baja Fish Tacos with Cream Sauce

$12.98for 460 minServes 10

Beer-battered fish fries until crisp, then goes into corn tortillas with cabbage, pico de gallo, and tangy lime cream sauce.

Baja Fish Tacos with Cream Sauce with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Tuna steak, 1 lb$11.99/lb typical1 lb$11.99Typical price
Tortillas, 20$0.30 each typical20$6.00Typical price
Cabbage, 1 lb$0.79/lb typical1 lb$0.79Typical price
Heavy cream, 4.25 oz$0.22/oz typical4.25 oz$0.91Typical price
Lemons and limes, 4$0.60 each typical4$2.40Typical price
Salsa, 1 oz$0.14/oz typical1 oz$0.14Typical price
Total for the servings shown$32.46

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap tortillas for pitaabout $0.25/each more at typical prices

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaMustard, mayo, ketchupWine, beer and spiritsOlive and cooking oilSalt and pepper

Not included in the cost.

  • 60 minstart to table
  • Mediumdifficulty
  • 10servings as written
  • $$typical cost tier

MexicanBudgetFamilyDinners

Typical price

$3.25 per serving$12.98 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 lb cod or halibut
  • 1 1/4 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1/2 tsp baking powder
  • 2 tsp yellow mustard
  • 9 oz mexican beer
  • 1 quart canola oil
  • 20 small corn tortillas
  • 1/2 head green cabbage
  • 1/2 cup mexican crema or sour cream
  • 1/2 cup mayonnaise
  • 4 limes
  • kosher salt
  • pico de gallo

Steps

  1. Whisk the flour, cornstarch, baking powder, mustard, beer, and salt in a large bowl, then rest the batter for 15 minutes.
  2. Stir the crema, mayonnaise, juice from 2 limes, and salt in a small bowl.
  3. Cut the fish into strips, pat them dry, and heat the canola oil to 350 F in a deep, heavy pot.
  4. Dip the fish in the batter and fry in batches for 3 to 5 minutes, turning once, until golden and 145 F inside.
  5. Drain the fish on a clean rack or paper towels, warm the tortillas in a dry skillet, and slice the cabbage.
  6. Fill the tortillas with cabbage and fish, then top with cream sauce, pico de gallo, and lime wedges.

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