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Ensenada Fish Tacos

Type: Fish
Courses: Sandwiches
Serves: 6 people

Recipe Ingredients

6   Fajita-size flour or corn tortillas - warmed
1   Chicken taco spices & seasonings - (1 oz)
1/2 cup 118mlSour cream
2 tablespoons 30mlMilk - (to 3)
1 tablespoon 15mlVegetable oil
1 tablespoon 15mlLime juice
16 oz 454gCod 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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