July 19, 2010

Jen's Baja-Style Fish Tacos

The other night I was craving Baja-style fish tacos with a creamy/slightly spicy sauce, so I decided to improvise a recipe. I must say, this was probably my best and most authentic attempt at homemade fish tacos yet. Next time, I will get a photo; but in the meantime, here is how I put my tacos together. These tacos were both easy and delicious...another great summertime dish!

Jen's Baja-Style Fish Tacos

cooking spray
2-3 tilapia fillets (I used tilapia loins)
garlic salt
Lawry's Seasoned Salt
ground coriander
ground cumin
ancho chili powder
1/3 head of a small green cabbage, shredded
1 carrot, peeled and shredded
4-5 radishes, sliced thin
1/2 cup of cilantro, chopped
1/4 of a large red onion, sliced
1 tsp. of canned chipotle adobo sauce (do not use the actual chile pepper; just the sauce from the can. Use more sauce if you want your tacos to be really spicy.)
2 Tablespoons of lime juice, or more to taste
dash of lemon juice, to taste
salt and pepper to taste
1/3 cup of low fat plain Greek-style yogurt
1/3 cup of mayo
salsa for topping
corn tortillas

Spray a large skillet with cooking spray and heat over medium-high heat. Spray tops of fish with cooking spray and season with a pinch of each spice, sprinkled over the top as follows: Lawry's Seasoned Salt, garlic powder, cumin, coriander, and ancho chili powder. When skillet is hot, place fish in pan spice side down and cook for 3-4 minutes, or until fish is browned on first side. Flip the fish over and cook on the other side until the fish is cooked through, another 3-4 minutes. Remove the tilapia to a cutting board, and flake into big chunks with a fork. Set aside.

In a large bowl add shredded cabbage, shredded carrot, radishes, cilantro, and red onions. Toss to combine. Set aside.

In a small bowl, mix the mayo, yogurt, lime juice, lemon juice, adobo sauce, salt, and pepper together. (Note: You will use more lime juice than lemon juice. Add both slowly and taste the sauce as you go. Adjust the quantities, if needed.) Whisk until combined. Set aside.

To assemble the tacos: In a corn tortilla, place the desired amount of fish, top with a little bit of salsa and/or Baja sauce. Add the cabbage mixture on top of the fish, and then top with more Baja sauce. Serve and enjoy!

The Result:
Perfect food to have in really hot weather, with an icy cold margarita. These were awesome!

1 comment:

Claire said...

Ooooh...great idea for using the cabbage and radishes! I may have to slate something similar for early in the week next week. I was just wondering what I was going to do with the cabbage.