Baja Fish Tacos

I love fish tacos... they always take my husband and I back to our vacation in Mexico this past winter.  The recipe I tried tonight was delicious.  Our favorite parts were the Pico de Gallo and the Southwestern Slaw.  The fish was just a nice base for it!  We agreed that we would even love to simply do black bean tacos with the Slaw and Pico next time. 

Baja Fish Tacos

Recipe adapted from www.epicurious.com

2 lb. talapia or other mild white fish
1/2 c. vegetable oil
3 Tbsp. lime juice
5 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. coriander
1 1/2 tsp. minced garlic
salt/pepper to taste
tortillas (we used whole wheat)
Southwestern Slaw (see recipe below)
Pico de Gallo (see recipe below)
Mexican Crema (see recipe below)

Instructions: 

Combine first 8 ingredients in a large freezer bag.  Either freeze and thaw in fridge on cooking day or marinate 3-4 hours.

Remove fish from marinade and grill over medium high heat for about 4 minutes per side until fish is flakey.

Cut fish into large chunks.  Divide over tortillas with a scoop of southwestern slaw, pico de gallo, and Mexican crema to top. 

Enjoy!

Southwestern Slaw

 

2 cups fine-shredded green cabbage

2 tsp lime juice

2 tsp honey

2 tbsp minced red onion

2 tsp minced jalapenos

2 tsp chopped cilantro

Salt, to taste

 

Combine all ingredients and allow to marinate at least 30 minutes or up to 8 hours.

 

Pico De Gallo

 

1 cup medium-dice tomatoes (seeded before dicing)

4 tsp minced red onion

1/2 tsp red wine vinegar

1/2 jalapeno, seeded and finely chopped

Salt, to taste

1 tbsp cilantro, finely chopped

 

Combine ingredients, stirring well.  It is ready to use immediately but can be stored in the fridge for up to 2 days.

 

Mexican Crema

 

1/2 cup Mexican sour cream

1/2 tsp finely grated lime zest

2 tsp lime juice

 

Combine all ingredients well.  It is ready to use immediately but can be stored for up to 2 days in the fridge.

Husband Rating: 7 out of 10