Crispy, spicy, and fresh, these Baja Fish Tacos are a taco dream come true. The flavors stay balanced with a homemade Pico de Gallo and Creamy White Dill Sauce for your your fresh fish tacos. So dang delicious, you won’t know what hit you!
Follow my directions for how to make fresh pico de gallo and allow to refrigerate while making the tacos.
In a flat dish, combine almond meal, cornmeal, salt, pepper, cayenne pepper and garlic powder.
In a second dish, combine eggs, and beat.
In third bowl, add the chickpea flour.
Heat oil on high heat in a skillet until hot and then turn to medium high heat.
Dip fish into chickpea flour, then egg bowl, and then dust lightly with flour-cornmeal mixture.
Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.
Top with sliced cabbage and a squeeze of fresh lime.