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. 
I loooove this stuff. I’ve always called it Muddy Buddy, though.
I made this as treats to the humans from our 2 dogs. My mom fell in love with it and went out right away and bought the ingredients. Merry Christmas.
Everyone always raves about this stuff but I confess: I’ve never had it! I was allergic to peanuts during childhood 🙁
But it looks so good that I think I need to give it a try now!
This stuff is sooo good. I’ve never made it myself, but have had it several times. Perhaps I’ll make it sometime soon.
One of my college roommates made this for us, and I’ve been in love with them since! We usually use Crispix, though, which is rice and corn. =)
We love that stuff too! We make it for our friends all the time and they can’t stop eating it.
Like Joy said, we use Crispix too.
Why is this called Puppy Chow mix? At first I thought it was for dogs and was alarmed by the chocolate chips in the ingredients…
No idea why it’s called Puppy Chow… That’s just what we always called it…
They’ll promise you a job , however end up taking your money or personal information.