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 – adapted from Cooking Light – serves 4
Printable Recipe
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

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.