April 23, 2016

Baja Fish Tacos

On the Menu Today~
Baja Fish Tacos

Baja Fish Tacos
are made with fresh ingredients and
are easy to prepare and taste delicious.

Baja Fish Tacos
are made with haddock fillets,
that are cut into (1-inch x 3-inch) 'fingers'.
You can substitute any white fish or
you can even substitute shrimp.

Baja Fish Tacos

  • 1/4 to 1/3 cup vegetable oil, for frying fish
  • 1 package coleslaw mix (green and purple cabbage with carrots)
  • 1/4 to 1/3 cup slaw dressing (Marzetti)
  • 1/2 cup olive oil mayonnaise
  • 1 or 2 tablespoons sriracha sauce
  • 2 (1 oz) packets fish taco seasoning mix
  • 2 pounds haddock, cut into 'fingers' or other white fish of your choice
  • 12 soft flour tortillas
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 cup pico de gallo, recipe follows
  • 1 avocado, halved, pitted and sliced
  • 1 lime, cut into wedges
Cooking Directions
  1. Heat vegetable oil in a medium skillet over medium-high heat. Meanwhile, toss the slaw mix with slaw dressing together in a medium bowl. In a small bowl, whisk together mayonnaise and sriracha sauce. Refrigerate slaw and mayo until ready to assemble tacos.
  2. Empty contents of seasoning packets into a shallow bowl.
  3. Dredge fish 'fingers' in the seasoning mix, covering all sides. Fry in hot oil until golden brown, 5 to 10 minutes (or until fish flakes easily with fork). Transfer fish with a slotted spoon to a paper-towel lined plate to drain.
  4. Fill tortillas with fish, slaw, spicy mayo, cilantro and pico de gallo. Serve with avocado slices and lime wedges.

Pico de Gallo

  • 5 plum tomatoes, diced
  • 2 jalapeno peppers, seeded and diced
  • 1/2 medium red onion, diced
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • juice and zest of one lime
  • salt and pepper, to taste
Cooking Directions
  1. Add all ingredients to a medium bowl.
  2. Toss together until well combined.
  3. Refrigerate at least one hour.

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