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Baja Fish Tacos

Chef Josh from LDS hospital makes another LiVe well recipe perfect for dinner.
 Baja Fish Tacos

  • 1½ Lbs. mahi mahi
  • 2 tsp blackening seasoning
  • 2 tsp olive oil
  • 8 corn tortillas
  • 1½ cups cabbage, shredded
  • ½ cup cilantro
  • ½ cup pico de gallo
  • ½ cup cilantro-lime creme

Heat the oil in a large sauté pan. Once the pan is hot place the fish in the pan and while the fish is cooking start breaking it apart with a spoon.
Season the fish with the blackening seasoning and continue to cook until the fish is cooked through.
Heat another pan on medium heat and place the tortillas in the pan to warm. About ten seconds on each side.
Place the tortillas on a plate leaning up against each other. Place the fish on the tortillas followed by the cabbage and pico. Garnish with the cilantro leaves and zig zag the crème over the top.

Pico de Gallo
  • ½ tomato, diced
  • ¼ cup onion, diced
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp green pepper
  • 2 Tbsp lime juice
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • Mix all of the ingredients together to combine.

Cilantro Lime Crème
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ cup lime juice
  • Place the lime juice and cilantro in a blender and pulse until smooth.
  • Fold in the cilantro and lime juice mixture into the sour cream.
  • Place in a squeeze bottle.
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