Boat-Dusted Fish Tacos

Boat-Dusted Fish Tacos

you can read more about my obsession with Baja Fish Tacos at Bobbie's Blowhole 


For The Fish Tacos: 

1 lb firm white-fleshed fish, cut into pieces about 2"wide.  

½ cup milk 

½ cup flour 

1 ½ Tbs Bobbie's Boat Dust 

Peanut or vegetable oil for frying 

6 6" tortillas (corn or flour) 

Boat Sauce Crema (recipe below) 

2 C Shredded cabbage 

Sliced avocado 

Cilantro For Garnish

Bobbie's Boat Dust 

Bobbie's Boat Sauce (Classic or Hot) 

For The Boat Sauce Crema:

½ cup sour cream, or a mixture of sour cream and greek yogurt 

1 Tbs of Bobbie's Boat Sauce (Classic or Hot) 

Juice of ½ lime 

½ tsp salt 


  1. Make Boat Sauce Crema : combine ingredients and taste for spice and salt. 
  2. Prepare all taco toppings, then ready a 12" skillet with ¼ cup frying oil,  and a separate skillet for heating up tortillas.  
  3. In a pie plate or shallow dish, combine flour with Boat Dust.  
  4. In another shallow dish, pour milk and then add fish 
  5. Heat up oil in frying skillet until shimmering but not smoking.  
  6. Shake fish pieces out of milk and dredge in the flour mixture, then fry in skillet for about 3 minutes, turn, and fry for an additional 1-2 minutes. 
  7. remove fish and let drain on paper towels.
  8. Heat tortillas (with a touch of oil) and place in a tortilla warmer or wrap in a clean dish towel.  
  9. Assemble tacos with fish, cabbage, Boat Sauce crema, a few drops of straight Boat Sauce, and a sprinkling of Bobbie's Boat Dust.