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. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.