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Baja Fish Tacos Recipe

   
 

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     Baja Fish Tacos

Category   Entrees - Maindishes
Sub Category   None

Ingredients
For the Tacos-
3/4 pound tilapia, cut into 2-inch pieces
1 1/2 cups fresh salsa
3 tablespoons canola oil
12 mini yellow corn tortillas
1 1/2 cups cabbage slaw (recipe below)
2 ripe avocados
For the slaw-
 
1 bag of cabbage cole slaw mix
1/2 cup finely diced tomat
2 tablespoons finely chopped cilantro
1 tablespoon chipotle in adobo
1 teaspoon rice vinegar
1 1/2 tablespoons mayonnaise
1 teaspoon honey
2 tablespoons fresh lime juice
Pinch of salt

Instructions
For the tacos- In a medium bowl, add the red snapper and the salsa. Marinate for at least 30 minutes. Heat an outdoor grill or a medium sauté pan to medium-high. Grease either the grill or the sauté pan with the canola oil. Cook the red snapper until golden brown on 1 side, about 3-4 minutes. Turn the fish and cook on the other side until cooked through, about 1-2 minutes. Remove the fish from the heat and set aside to remove excess natural oils. Heat the tortillas in a warm sauté pan until golden. Quickly set aside. To assemble tacos, place the cooked fish on tortilla and top off with cabbage slaw recipe and diced avocado.
For the slaw- Place the cabbage, tomatoes, and cilantro in a large bowl and set aside. In a blender or a food processor, purée the chipotle, rice vinegar, honey, lime juice, and mayonnaise until well combined. Toss with the salad ingredients and season with a pinch of salt. Serve.


Originally Submitted
8/13/2013





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