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Thursday, August 26, 2010

Baja Fish Tacos

I'm a HUGE fish taco fan, so I devised this recipe to clone the "to die for" fish tacos I've eaten in restaurants. These are great served with a black bean and corn side (black beans, corn, cilantro, spices and fresh lime juice), and a cold Corona with fresh lime!

1/4 cup light sour cream

3 tbsp. mayonnaise

1/2 tbsp. fresh lime juice

1/4 tsp. ground cumin

1/4 tsp. chili powder

1/8 tsp. each onion powder and garlic powder

Pinch each salt and pepper

1 pound cod or other firm white fish filets, cut into 1-inch pieces

1 tbsp. canola oil

1 tbsp. fresh lime juice

8 corn tortillas, warmed

Toppings: shredded cabbage, shredded Cheddar cheese, chopped tomatoes, sliced scallions, fresh lime juice and salsa

1. In a small bowl combine first 7 ingredients; set aside. Toss fish, oil and lime juice together; pour into a large nonstick skillet coated with nonstick cooking spray. Saute', stirring constantly, over medium-high heat for 5 minutes, or until fish flakes easily.

2. Evenly fill corn tortillas with fish. Top each taco with cabbage, shredded Cheddar cheese, chopped tomatoes, sliced scallions, a squeeze of fresh lime juice, salsa and 1 tbsp. sour cream mixture. Yield: 4 servings.

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