Baja Fish Tacos
As I mentioned the other day, Hubby and I love going to Dorado for our fish taco fix. While we were eating our tacos and elote, we were chatting about how we should try to make them at home sometime. I commented that the tortillas make a big difference.
I was apparently feeling bold that day because I just walked up to the counter and started up a conversation with the manager (which is so not like me!) I assumed they made their own tortillas, but in fact they buy them from a place just north of Boston. Then I asked if I could buy some from him. He gave me a whole bag for just a few bucks!! I was very excited and started planning out our meal on the walk home.
We decided to replicate our Dorado meal. I served these fish tacos with some delicious elote and black beans served over rice. We will definitely be having fish tacos at home more often!
One Year Ago: Lemon Blueberry Ice Cream Bars
Three Years Ago: Bruschetta
Baja Fish Tacos
Yield: 4
Ingredients:
2 Tbsp taco seasoning
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
1 Tbsp vegetable oil
2 cups presliced green cabbage
1/2 cup greek yogurt
1 avocado
salt and pepper to taste
8 (6-inch) corn tortillas
8 lime wedges
Directions:
Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.
Combine yogurt and avocado in a medium bowl until chunky. Salt and pepper to taste.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.
Recipe adapted from Cooking Light
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Sounds amazing! I’ve never had strawberries with fish, but I LOVE strawberries tossed with vinegar 🙂
This looks really great. Every time I cook salmon my house smells like fish for days (weeks, months, years!). Did your house get fishy after cooking this? Thanks.
Jen – I didn’t notice a fishy smell. Since it was baked in the oven, I think that helps. I also have had the windows open with the nice weather here in Boston.
Wow, I would never think to pair those together but if you say it’s good, I must try it!! Certainly looks gorgeous. 🙂
Yay for strawberries! What a creative salsa – yum!