Grammy's Kitchen · Fish Tacos · Baja Fish Tacos
One of 67 fish tacos recipes we measured
It ranks #5 of 67 for tortilla integrity among the fish tacos recipes we compared. 16 cooks on www.lecremedelacrumb.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 24% | 4% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 1% | 1% |
| vegetables and beans | 84% | 42% |
| liquid | 0% | 8% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound white fish ((I used 4 4-ounce mahi mahi fish fillets), cut into 1 inch pieces) |
| 25 g | 1/4 cup taco seasoning |
| juice of 1 1/2 limes (divided (plus additional lime wedges for serving)) | |
| 180 g | 2 cups slaw or thinly sliced cabbage |
| 55 g | 1/4 cup mayo |
| 8 taco-sized flour tortillas ((6-inch tortillas)) | |
| 200 g | 1 avocado (pitted and shelled) |
| juice of 1 lime | |
| 33 g | 1/3 cup cilantro |
| 55 g | 4 tablespoons mayo (or plain greek yogurt) |
| 6 g | 1 teaspoon salt ((or to taste)) |
| 3 g | 1 teaspoon garlic powder |
| milk or water (as needed) |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these TonIght, they were very good, the only things i did differently wEre; i used my own seasoning instead of taCo and i didN’t do the slaw(hubby,kids dont eat cabbage) i added a mango salsa to the top! So good!” — a cook, 5.0★
“ExcellenT. I’ve made this a few times now. The sauce is delicious. I’m a big Fan of avocado, liMe & cilantro. These are much better than some i’ve had in reStaurants that people have Raved about.” — a cook, 5.0★