Ensenada Fish Tacos

Recipe Ingredients

6		Fajita-size flour or corn tortillas - warmed
1		Chicken taco spices & seasonings - (1 oz)
1/2 cup	118ml	Sour cream
2 tablespoons	30ml	Milk - (to 3)
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Lime juice
16 oz	454g	Cod or orange roughy filet
		Sliced cabbage
		Garnishes
		Lime wedges
		Sliced olives
		Salsa
		Chopped fresh cilantro
		Shredded cheese

Recipe Instructions

Sauce: Combine 2 teaspoons chicken taco spices with sour cream and enough milk to thin to pouring consistency; set aside.

Seasoning Paste: Combine remaining chicken taco spices, oil and lime juice. Brush Seasoning Paste over entire fish. Grill until fish begins to flake easily, about 10 to 12 minutes.

Evenly divide fish among tortillas, top with cabbage and sauce, fold and serve with lime wedges and garnishes.

This recipe yields 6 tacos.

Source:
The Oak Ridger, 09-15-1999

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