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

Ingredients:

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.

Lemon Fish Packets *Updated

My sister Lana gave me this recipe.  It's super easy and very yummy.  I was really surprised at how the lemons softened and mellowed as they cooked.

* I made this during the week and realized I should update it.

1 lb fish (I used tilapia)
1 lemon thinly sliced
1 small onion thinly sliced
Extra Virgin Olive Oil
Aluminum Foil

Preheat oven to 425 degrees.  Slice fish into serving portions.  Spread out a larger piece of foil and place fish on it.  Salt and pepper fish then place sliced lemon and onion on top.  Drizzle with olive oil and wrap foil around to make a packet.  Bake for 15 - 20 minutes until fish flakes easily with fork.

Balsalmic Glazed Salmon Fillets

From allrecipes.com  Click on the title for the link

6 5oz salmon fillets
4 cloves garlic minced
1 Tbsp white wine
1 Tbsp honey
1/3 cup balsamic vinegar
4 tsp Dijon mustard
Salt & Pepper to taste
1 Tbsp chopped fresh oregano

Preheat oven to 400 degrees.
Line cookie sheet with aluminum foil.
Spray small sauce pan with cooking spray.  Over medium heat cook garlic until soft about 3 minutes.  Mix in the white wine, honey, balsamic vinegar, and mustard.  Simmer 3 minutes.  Lay fish on pan, brush with glaze, top with oregano.  Bake 10-14 minutes, until fish flakes with fork.  After removing from oven, brush with glaze again.  Season with salt and pepper.

Foil Packet Fish Tacos

adapted from a HunrgyGirl recipe ...

1lb raw tilapia (fresh or thawed from frozen)
1/2 med onion thinly sliced
1 small green bell thinly sliced
4tsp lime juice
2tsp taco seasoning
4 large or 8 small corn tortillas
**Black Beans, jack cheese, salsa, avocado**

Preheat oven to 400 degrees

Place fish and veggies in a bowl. Spray lightly with nonstick spray. Sprinkle on taco seasoning and lime juice and toss to coat.

Set out a large piece of tin foil. Set fish and veggies in middle and wrap in up in a "packet". Just make sure it's completely sealed.

Place packet on baking pan, and into oven. Bake for about 15 minutes, or until fish is cooked through and flakes easily with a fork. Drain any excess liquid and allow to cool for a few moments.

Warm tortillas, pile fish and veggies in the middle, and top with beans, cheese, salsa, or whatever tickles your fancy. We had ours with black beans and jack cheese. They were awesome.

Odyssey's Mustard Crusted Side of Salmon

Baked Salmon:

1 lb. butter
1/4 cup minced garlic
1 cup whole grain mustard
1/4 cup chopped fresh thyme ( you can use dried thyme)
2 lemons, juiced
2 tblsp. Old Bay Seasoning
2 tblsp. Salt
2 tsp. freshly ground black pepper
3 cups panko bread crumbs (japanese bread crumbs) Do not substitute regular
bread crumbs!
1 (3-4 lb.) side of salmon, skin on, pin bones removed

Directions:
Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old
Bay Seasoning, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. Crust the salmon while the butter is still soft, allowing a 1/4 inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).
Preheat oven to 425 degrees F.
Bake for approximately 10 minutes for a still slightly pink fish. Use 2 longf flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.

My sister in-law just made this recipe this last weekend, and it was great!