Baja Fish Tacos Recipe

1      Reviews by:    Harvey Drew   Baja Fish Tacos Recipe wraps a mixture of red cabbage, vinegar, avocados, sour cream, lime juice, mahi mahi, and vegetable oil in a flour tortillas an complements it with pica de galla to create a very tasty fish taco. Food Category:    Seafood Cuisine Origin:    Mexican    Servings:6 Nutrition facts:304 calories19.0 grams fat Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   3 1/2 Minutes Total Time:   15 1/2 Minutes

INGREDIENTS

• 1/2 head red cabbage, cored and thinly sliced
• 2 tbsp. white vinegar
• salt and pepper
• 2 ripe avocados, peeled and pitted
• 1/2 cup sour cream
• 2 tbsp. fresh lime juice
• 6 skinless mahi mahi, pompano, yellow snapper, halibut, or cod fillets
• vegetable oil for brushing
• warm flour tortillas, for serving
• pica de galla (search recipes), for serving

DIRECTIONS

• For the red cabbage slaw, combine the red cabbage and vinegar in a medium bowl and season to taste. For the avocado cream, puree the avocado, sour cream, and lime juice in a food processor or blender; season to taste.
• Prepare a hot fire in your grill. Brush the fish with vegetable oil, then season to taste. Measure how thick the fish is in the thickest part (it's usually about 3/4-inch). Grill the fish, turning once, for 10 minutes per inch of thickness (about 7 1/2 minutes for a 3/4-inch-thick fillet).
• To serve, cut the fish into strips and place in tortillas, garnished with the slaw, avocado cream, and pico de gallo.

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