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
This recipe came from MyRecipes.com:
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
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.
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.