Monday, November 14, 2011

Baja Style Fish Tacos

These have been added to our list of "regulars".  In fact Morgandy asked me tonight when we were having them again.  They are yummy.  This recipe has been adapted from The America's Test Kitchen Healthy Family Cookbook.

Baja Style Fish Tacos:

Serves 4


4 cups shredded green cabbage (I buy the pre-shedded kind)
5 Tbsp minced fresh clantro
3 scallions sliced thin
2 Tbsp cider vinegar
4 tsp olive oil
Salt & Pepper
3/4 cup light mayonnaise
1 Tbsp fresh lime juice
2 tsp minced canned chipotle chili in adobo sauce
1 garlic clove, minced
2 tsp chili powder
1/2 tsp groun coriander
1/4 tsp ground cumin
4 tilapia fillets (the ones I get are about 8 oz each)
12 (6 inch) corn tortillas
Lime wedges (for serving)

1. Preheat oven to 350 degrees.

2. Toss the cabbage, 1/4 cup cilantro, scallions, vinegar, 1 tsp of the oil and 1/4 tsp salt in a bowl.  In a separate bowl, combine the remaining tablespoon cilantro, mayonnaise, lime juice, chipotles, and garlic and season with salt and pepper to taste, Set both aside for serving.

3. Combine the chili powder, coriander, cumin and 1/8 teaspoon salt in a bowl.  Pat the fish dry with paper towels, brush with the remaining tablespoon oil, and rub evenly with the spice mixture.  Place fish in a 9x13 pan and cover tightly with aluminum foil.  Bake in pre-heated oven for 15 minutes until the fish flakes easily with a fork.

4.  While the fish is baking heat a griddle or pan on high heat and heat up the corn tortillas one at a time (about 20 seconds on each side) until they begin to brown.  Alternatively you can place them between wet paper towels and microwave them for a minute or two until they are soft and pliable.  Wrap the warm tortillas in a kitchen towel or aluminum foil to keep them warm.

5.  When fish is done cut fillets into 3 equal pieces.  Smear each tortilla with some of the mayo mixture and top with some of the cabbage slaw and a piece of fish.  Serve with the lime wedges.

According to the original recipe you use mahi-mahi and can substitute halibut, swordfish, or red snapper.   It also calls for the fish and tortillas to be grilled. If you grill the fish it takes 10-14 minutes over high heat, turning once.  It also suggests serving the tacos with grilled corn on the cob and hot sauce.  We usually have it with black beans.

These tacos are really, really good.  They are totally worth the time and effort.  And if there are leftovers the actually re-heat fairly well.