Baja Bluegill Fish Tacos Recipe

Serves/Makes: 6 tacos

Ingredients:

  • 10-15 small Bluegill (suggested fish, crappie, yellow perch or any other panfish*) fillets
  • 1 can spray-on olive oil
  • 1 cup bread crumbs
  • 1 cup milk
  • Garlic powder
  • Salt
  • 1/2 package Taco Seasoning Mix
  • Package of small, soft, white corn tortillas

    Baja sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoon lemon juice
  • 1/2 package Taco Seasoning Mix
  • 2 tablespoon salsa
  • Toppings:

  • Chopped tomato
  • Shredded cabbage
How to cook Baja Bluegill Fish Tacos:
  • Preheat oven to 375°F.
  • First, prepare the fish. In a medium-sized bowl, combine bread crumbs, garlic powder, 1/2 of the taco seasoning mix, and salt to taste.
  • Dip individual fillets in milk, and transfer to bread crumb mixture until completely coated on all sides.
  • Place on a cookie sheet, lined with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with a light coating of olive oil.
  • Place in preheated oven for 10 to 15 minutes or until golden brown and slightly crispy.
  • While fish is baking, mix together in a separate bowl, all ingredients for the Baja Sauce. Place in refrigerator until fish is ready.
  • When fish is done baking, heat the tortillas in the stove until warm, or microwave for 35 seconds.
  • Assemble tacos by adding 2-3 fillets, shredded cabbage, and Baja Sauce to each tortilla. Top with chopped tomato. Serve.

Notes:

The Baja Bluegill Fish Tacos is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Comments:

The bluegill fish is a freshwater species that is originally from North America. The fish are named after the blue tint on the gills.

*Panfish is a general term that includes a number of fish species that normally don't grow larger than a frying pan.
Technically, it includes fish like crappies, bluegill, redear, green sunfish, pumpkinseed sunfish and related species.

How to fillet a Bluegill:
Begin by laying your fillet knife behind the pectoral fin. Cut all the way through the ribs and down to the main bone. Slice the fish from behind the gills to the backbone. Don't slice through, leave a small piece attached. Move the knife along the spine, again not to cut through. Slice all the way to the fish's tail without removing the skin yet. Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin. To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.


This recipe for Baja Bluegill Fish Tacos serves/makes: 6 tacos

The Baja Bluegill Fish Tacos recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bluegill (more Bluegill recipes)
Preparation Method: Baked (more Baked recipes)

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