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!

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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

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10 Responses to “Corn Tomato and Avocado Salad”

  1. #
    1
    Cate — June 30, 2009 at 12:36 pm

    This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!

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    2
    oneordinaryday — June 30, 2009 at 12:45 pm

    Looks perfect. Yum.

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    3
    Colleen — June 30, 2009 at 1:15 pm

    Your pictures look great! I am glad you liked this – I need to make it again soon!

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    4
    Mermaid Sweets — June 30, 2009 at 2:53 pm

    oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.

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    5
    thecookingnurse — June 30, 2009 at 3:47 pm

    I have seen this recipe floating around and I must try it!

  6. #
    6
    Ingrid — June 30, 2009 at 7:48 pm

    I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.

    Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
    ~ingrid

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    7
    ellysaysopa — June 30, 2009 at 8:44 pm

    I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!

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    Jen — June 30, 2009 at 8:52 pm

    It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.

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    9
    Katie — July 2, 2009 at 12:44 am

    YUMMY! It looks great and perfect for the summer!

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    10
    thecookingnurse — July 13, 2009 at 10:24 pm

    Update! I made this and added a few additional ingredients. I love it!

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