Recipe: Baja Fish Tacos

We just tried a new recipe that’s a keeper because it’s pretty easy, tastes fresh and light, and can be shared with Camille. I say “shared,” because although she was not a fan of all the ingredients in these Baja Fish Tacos, she DEVOURED the fish. So we’ll definitely make this again, because Mama and Daddy feel like they get a grown-up meal, and if we add some fruit and a small side order of veggies for Camille, she’s happy too.

A couple of slight modifications – we used tilapia because it’s not too
fishy or expensive, and we used the bagged, pre-sliced cole slaw mix
that includes cabbage and carrots. But I’ve learned never to pass on
fresh cilantro or fresh lime juice – they both give our dishes such
good flavor.

This recipe came from

Cooking spray
¾ pound mahi mahi or other firm white fish fillets
2 teaspoons fajita seasoning
2 cups presliced green cabbage (about 6 ounces)
1 tablespoon fresh lime juice
½ teaspoon salt
3 tablespoons chopped fresh cilantro
8 (6-inch) corn tortillas
2 ½ tablespoons reduced-fat sour cream, divided (optional)
½ avocado, pitted and diced
Bottled salsa
Lime wedges

1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.

Sprinkle both sides of fish with fajita seasoning, gently pressing into
flesh. Grill fish 3-4 minutes on each side or until fish flakes easily
when tested with a fork. Flake into pieces with a fork; keep warm.

3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.

4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm.

Place taco ingredients on the table for assembly. Spread each tortilla
with 1 teaspoon of sour cream, if desired, and top with fish, cabbage
mixture, and avocado. Serve with salsa and lime wedges on the side.

1 Comments on “Recipe: Baja Fish Tacos

  1. As for my $.02, this was ridiculously good. It took all of my restraint not to keep eating more. I’m not a big “slaw” guy, but the cabbage topping really made it pop.

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