Baja Fish Tacos

By VegasBartender

Fish tacos with a Baja flair are flavorful partners to the cabbage slaw, which adds crunch and a peppery bite.

Cooking Light

DECEMBER 2002

Ingredients

• 2 tablespoons taco seasoning
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 2 cups presliced green cabbage
• 1/2 cup chopped green onions
• 1/2 cup reduced-fat sour cream
• 8 (6-inch) corn tortillas
• 8 lime wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.

Combine cabbage, onions, and sour cream in a medium bowl.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.