This is my 300th post on this blog. I can't believe I have that many recipes behind me. I have learned so much and ate A LOT. What a wild and exciting ride! I still have the emotional scars from some of the tougher recipes and can make my mouth water at the simple thought of others. I can't wait to get into my new kitchen and start the second chapter of this blog as a homeowner in her own custom designed kitchen! Watch out. Baja Fish Taco Recipe
Adapted from Cooking Light December 2002
Ingredients
Adapted from Cooking Light December 2002
Ingredients
- 2 tablespoons taco seasoning
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 pound mahimahi or other firm whitefish fillets (I used catfish)
- 1 tablespoon vegetable oil
- 2 cups presliced green cabbage
- 1/2 cup chopped green onions
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon chipotle powder
- 8 (6-inch) corn tortillas
- 2 ears of grilled corn on the cob, kernels removed from cob
- 8 lime wedges
Preparation
Click Here for My Adapted Printable Recipe
Combine first 3 ingredients in a medium bowl.
Brush mixture on fish using a pastry brush or a fork.
Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.
Cut fish into finger size pieces.
Combine chipotle powder, black pepper and sour cream in a medium bowl.
Add the cabbage and onions
and combine.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas - top with corn; fold in half. Serve with lime wedges.
