Recipe of the Week!November 11, 2009
If there’s one dish that is synonymous with Baja California, it’s fish tacos. It’s a great foodstuff that kids can enjoy too, if you turn it into a make-your-own-taco style meal. The traditional recipe usually features breaded, fried fish, but they are also commonly made with grilled filets (cod, snapper, halibut) or shrimp. Too cold/rainy/snowy to grill? This recipe features a spice rub for the fish and then baking it. The toppings vary, but my favorites include tomatoes, onions, avocado and a cool yogurt sauce. Wrapped in a corn tortilla and served with chips and fruit, it’s a perfect meal any time of the year, and that’s why it’s this week’s Recipe of the Week!
Baja-Mania Fish Tacos
1 ½ – 2 lbs. fish filets, cut into 4 pieces (cod is my favorite for this dish)
2 tbsp. crushed tortilla chips
2 tsp. hot chili powder (or regular)
½ tsp. ground cumin
½ tsp. paprika
½ tsp. garlic powder
2 tomatoes, diced
½ onion or red onion, diced
2 avocados, diced
¼ cup fresh cilantro, chopped
12 corn tortillas
8 oz. plain yogurt
2 tbsp. lime juice
½ tsp. salt
Heat oven to 400 degrees. Wrap the tortillas in aluminum foil. Pat filets dry with a paper towel and place on a lightly oiled baking sheet. Combine all spice rub ingredients in a food processor until blended. Sprinkle evenly over the filets and press to coat the top of each. Put tortillas in oven. Bake fish for 8-10 minutes or until done (fish will flake easily with a fork). Do not overcook!
Combine sauce ingredients in a small bowl and mix well.
Remove fish and tortillas from oven. Slice filets into strips and place on a serving platter. Arrange tomatoes, onions, avocado and cilantro on a serving platter. Serve with warm tortillas. Make tacos. Eat!