Fish-Tacos & Homemade Guacamole

Fish tacos are my fav! They take me back to “Taco Tuesdays” at my favorite beach-side eatery in Malibu. Sasha (my sorority big sis) first introduced me to fish tacos just after I pledged. I was skeptical. Tacos to me, conjured up visions of re-fried beans, grilled meat and that heavy feeling most Mexican food provides.  But one bite of that Baja deliciousness, and I was a believer! Now, each time I make fish tacos, I think of Sasha and can almost feel the sand between my toes.

Trust me when I tell you that these tacos are refreshing, light and perfect for summer – even the Indian kind.

INGREDIENTS

2 Lbs. Fish (cod, tilapia – something cheap and not too fishy - in thinly sliced strips)

8-16 Small Corn tortillas (soft)

Cajun/Baja seasoning (I like Cajun’s Choice – Low Sodium Creole Seasoning)

Cabbage

½ c. Sour Cream

½ c. Mayo

2 Limes

1- 1 ½ Tbs. Cilantro (finely chopped)

GET COOKIN'

White Baja Sauce:

Combine mayo, sour cream, and cilantro in a bowl. Mix well.

Cut limes into small wedges. Juice 1 small wedge into sauce and set other wedges aside.

Add Creole/Baja seasoning (to taste).

Refrigerate.

Fish Prep:

Sprinkle fish generously with Creole/Baja seasoning.

Cook on grill or under broiler in oven. About 5 minutes.

While fish is cooking, cut cabbage in half and then thinly slice (like an onion) so that you have “shredded” looking cabbage. Chop as needed to make strips about the length of your flour tortillas.

Remove Fish from grill.

Taco Time:

Place flour tortillas in microwave in between damp paper towels for 10 -15 seconds.

Place 1 -2 small pieces of fish in flour tortilla (trust me, it will be filling enough). Tacos should be soft. If your tortilla begins to fall apart, it’s ok to use 2 tortillas to keep 1 taco together.

Sprinkle in cabbage.

Drizzle a thin helping of Baja sauce over fish and cabbage.

Squeeze a little lime juice on each taco.

Fold tacos and serve, 2 per plate, with a lime wedge and your favorite guacamole and chips (see recipe below) or a side of tropical fruit.

SERVES:

4

Quick Guac Recipe:

Here’s a fresh take on guacamole that’s more like pico de gallo with avocado.

INGREDIENTS

2 - 3 Avocados (halved and diced)

½ Red/Orange/Yellow bell pepper (finely diced)

1- 1 ½ Tbs. Cilantro (finely chopped)

Tabasco or Franks Hot Sauce (add to taste it you like it hot)

¼ c. onion (finely diced)

2 Roma tomatoes (diced)

Lime (squeeze 1 wedge to keep guac from turning brown and to add a little zip)

GET COOKIN'

Combine ingredients in a bowl and roughly stir together, letting avocado coat other ingredients. If you think the guac lacks a little something or needs some more liquid, add 2 Tbs. of your favorite salsa. Serve with chips, veggies or add it to your salad or sandwich.