Baja Fish Tacos
Salsa Black Beans
Roasted Vegetables (broccoli, asparagus, Brussels sprouts or cauliflower)
To make this super-easy for even for the most inexperienced cook, I have written out step-by-step instructions on how you can make this dinner.
The fish taco originated in Baja California, Mexico., hence the name Baja Tacos. The dish is typically made with deep-fried white fish, shredded cabbage, and a creamy white sauce.
I’ve modified the classic recipe slightly to make it healthier and simpler to make. So instead of deep-frying the fish, I use marinated white fish and bake it, keep the traditional shredded cabbage and use light sour cream instead of a mayonnaise-based creamy white sauce.
I like to save time by using Trader Joe’s Marinated White Fish Vera Cruz, which is a frozen white fish marinated in olive oil, tomatoes, green olives, chilies, onions and capers. It’s so easy to remove from the freezer, thaw in the fridge then at dinner time cook in the microwave or the oven. I personally prefer the oven method.
I use light sour cream as the sauce. I like to jazz up my light sour cream by adding some Chipotle in Adobo (not too much, it’s spicy). Chipotles in Adobo are smoked jalapeño peppers that are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. I keep Chipotle in Adobo in a container in the freezer and bring it out when I want to add a nice jalapeno smokiness to my recipes.
For a super-easy side dish, add any salsa to canned black beans.
Mission Organics Whole Wheat Tortillas are absolutely delicious. Use any leftover tortillas to make quesadillas with reduced fat cheddar cheese or use the tortillas as a wrap. I now prefer my “sandwiches” made with these tortillas.
I feel like I’m cheating when I use ready-to-eat cole slaw mix which is shredded cabbage and carrots. But no chopping and I use the leftovers in my salads or soups.
Trader Joe’s Marinated White Fish Vera Cruz (or other spicy or Mexican style marinated white fish)
Mission Organic Whole Wheat Tortillas
Coleslaw Mix (Washed and ready to eat shredded cabbage)
Black beans, canned, drained
Salsa, at least ½ cup
Condiment Topping Choices:
Light Sour Cream
Avocado chunks or slices
Chopped fresh tomato
Step-By-Step Prep Instructions
Set the table.
Select and prep condiments and put condiment choices in small to medium size bowls.
Prep roasted vegetables (clean, cut into chunks, coat lightly with olive oil and sprinkle lightly with salt. Place single layer on foil lined backing cookie sheet.
Open can of beans, pour into medium bowl and add salsa to taste. Put the bowl of beans in the microwave so they are ready to heat up 2 minutes before serving dinner.
Put a skillet on the stove. Place a tortilla or two in the skillet. Don’t turn heat on yet.
Place the thawed fish in a glass baking pan.
Turn the oven on to 400 and put vegetables in. These will take 15-20 minutes.
Put fish in the oven. This will take about 10-12 minutes depending on how big the pieces are. Cook to 145 degrees. If using the microwave it will take less time.
Heat beans in the microwave.
Turn on skillet heat and warm tortillas.
Remove veggies from oven and put in a large bowl.
To assemble tacos, put light sour cream down center of warmed tortilla. Place fish on top and then coleslaw mix and any other condiments. Serve with salsa black beans and roasted vegetables.