Home > Main Entrees - Fish recipes, Sides recipes > Recipe: The lazy girl’s version of Baja Fish Tacos

Recipe: The lazy girl’s version of Baja Fish Tacos

When the options of eating out (too lazy) and making something from scratch (too lazy combined with being tired from studying all day) are just not options, sometimes short cuts can be used. The caveat to this is that the short cut has to keep the deliciousness going.

I’d been promising my husband I would make Fish Tacos, but hadn’t delivered. So today, I decided to try my shortcut idea since I was also craving them. Normally I’d get them at my favorite joint (La Jaiba in McAllen, home of my favorite phrase, “Jaiba Nice Day”), but again, remember what I said about laziness. Full effect, no doubt.

Online I found more than a few recipes for one of the most important parts of a good fish taco… the sauce. Some folks like it spicy with peppers, others like it tangy. I like tangy. Observe the assembled ingredients for my favorite version:

Baja Fish Taco Sauce Ingredients:

  • 6 oz Greek Yogurt (I used one that was nonfat, and it worked out great)

 

Yoplait Greek Yogurt… in the perfect size.
  • 1/2 cup light mayo… Kraft’s Reduced Fat Mayonnaise with Olive Oil is my recommendation:

Kraft Reduced Fat Mayo with Olive Oil

  • 1 lime, cut in half
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground chipotle chili powder
  • 1/2 teaspoon dried dill weed
  • 1 TB minced cilantro

 

Baja Fish Taco Sauce Seasonings

Instructions:

Pretty easy… combine all the ingredients in a bowl, add the juice of the lime, and set in the fridge for an hour to allow the flavors to combine.

 

It looks "blah" but tastes "yeah!"

Ah, so about the shortcut… I decided this time not to go nuts with breading and working with fish. Enter my favorite alternative:

 

Use the oven for these... not the microwave!

One of my favorite things about these tacos is the addition of cheese. I love cheese. My tip: don’t get the shredded stuff, get the brick and shred it up. Such a big difference in taste and texture:

 

Monterey Jack cheese rules the world

So… bake the fish according to instructions. When you’re done, assemble the taco and get your sides ready (Cilantro Rice works very well along with frozen mixed vegetables). Corn tortillas are my preference, and I like a little avocado for topping. Overall, this is a light, flavorful meal that’s easy on the budget and big on taste.

And the end result… drum roll please…

 

Baja Fish Tacos... very tasty.

 

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