The food truck trend offers everything from Korean-fusion tacos at Yumbii in Atlanta to traditional fish tacos at the Mariscos German trucks in San Diego. We decided to lighten the Baja fish taco
because it's both mighty good and mighty fatty. The batter on the traditional fried fish soaks up fat, and then salt gets
poured on afterward. We forgo the fryer, coat the fish with a bold spice rub, and then sauté it in a bit of oil. What you
might miss in batter-crispness we make up for with a crunchy onion relish.
Takeout: 500 | Ours: 362
Takeout: 26g | Ours: 13.6g
Takeout: 4g | Ours: 3.1g
Takeout: 840mg | Ours: 388mg
Ready in 20 min.
View Recipe: Blackened Tilapia Baja Tacos