Baja Fish Tacos

Baja Fish Tacos
From Cooking Light and Pomeroy Steakhouse 

With sincere apologies to our heritage, we opted to ignore St. Joeseph’s Day and our mutual Italian roots and instead put together a Mexican feast on Monday night.  Although there are plenty of fish-based Italian dishes out there, fish tacos just seemed too perfect to pass up as our first Marco Island cooking foray of the trip.  John’s dad had some tilapia in the fridge, which is the perfect mild white fish for tacos, although any other white fish could easily be substituted.  We served them buffet style along side homemade salsa, chips, and Mexican creamed corn.  Yummo.

I’m afraid I’ll have to keep this post brief, as breakfast, the pool, and some more doggy swim lessons are calling my name (tough life).  But no worries, I’ll be back tomorrow with the recipe for that homemade salsa!

I wasn’t kidding about those swim lessons.

Ingredients

Cabbage Slaw Topping

  • 4 cups cabbage, shredded (I HIGHLY recommend the pre-shredded cole slaw mix you can find near the bagged salad)
  • 1/4 cup olive oil
  • 1/4 cup vegetable or canola oil
  • 3 Tbsp lime juice
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper

Jalapeno Cream Sauce

  • 1/4 cup sour cream
  • 2 Tbsp cilantro
  • 2 Tbsp lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup white onion, thinly sliced

Tacos

  • 1 1/2 tsp paprika
  • 1 1/2 tsp brown sugar
  • 1 tsp dried oregano
  • 3/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp ground red pepper
  • 1 1/2 lb tilapia
  • 1 Tbsp canola oil
  • 8 6-in corn tortillas

Preparation

  1. For the cabbage slaw, at least 12 hour and up to 24 hours before eating, combine all ingredients in a large ziplock bag, shaking to combine.  Refrigerate.
  2. For the jalapeno cream sauce, combine the first four ingredients, sour cream, cilantro, lime juice, jalapeno, in the bowl of a small food processor.  Stir in onion slices.  Set aside.  If making in advance, wait to stir in the onion until closer to eating.
  3. For the tacos, combine all spices, from paprika to ground red pepper.  Rub the fish with the spice mixture.
  4. Heat oil in a large skillet over medium-high heat.  Add fish to pan and cook 3 minutes on each side, or until fish flakes easily.  Remove fish from pan and break into small pieces.
  5. Warm tortillas according to package directions (we microwaved stacks of 4 between wet paper towels).
  6. Serve tortillas, fish, cream sauce, cabbage, and any other desired toppings (avocado and cheese, in our case), taco bar style.

Serves 4.

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2 Responses to Baja Fish Tacos

  1. Kim says:

    Long overdue praise, but I love your recipes and commentary! Please post the Mexican creamed corn recipe too.

    • Honeymoon Kitchen says:

      Thanks Kim! The Mexican creamed corn we made the other night was actually a recipe that someone with connections…cough cough, John’s dad…obtained from the Casey’s deli, so we can’t post it. But we are working on our own version to serve at Easter this year and will post as soon as it’s perfected!

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