SIMPLE BAJA FISH TACOS
Servings 4
Ingredients
FOR THE TACOS
- 4-6 Frozen Breaded Cod Filets 1 filet per taco
- 2-2.5 cups Shredded Green and Red Cabbage Mix
- 4-6 Corn Tortillas
- 2 T chopped cilantro
- 1/2 c crumbled cotija cheese
- 1 avocado sliced
- 2 T Pico de Gallo
- 1/2 red onion diced for garnish
For the Chipotle Crema
- 1 cup full fat greek yogurt or sour cream
- 2 tbsp chipotle adobo sauce or less depending on your preferred level of heat
- 1 tbsp lime juice
- 1/4 tsp salt
For the Black Beans
- 2 cans black beans undrained
- 1 tsp minced garlic about 2 cloves
- 3/4 tsp Trader Joes Chile Lime Seasonong
- 2 T pico de gallo
Instructions
- Spread frozen fish filets on a baking sheet lined with foil or parchment paper. Spray frozen fish filets very lightly with olive oil on both sides. Bake in oven according to directions on package. While fish bakes, place refried beans, minced garlic and chili lime seasoning in a saucepan and heat on low until warm, stirring occasionally (10-12 minutes).Add cabbage mixture and chopped cilantro to a bowl large enough to toss, and toss in Chipotle Crema. Add a drizzle of olive oil to a cast iron skillet and heat over medium-high heat. Working 1-2 at a time, add tortillas and cook 10-15 seconds per side. Remove and stack onto a plate once cooked. Add a filet fish, cabbage-cilantro mixture, red onion, pico de gallo, and cotija cheese . *You can make the chipotle crema ahead of time. It will keep in the refrigerator for up to a week. You can use leftovers on sandwiches or as a dipping sauce. You can thin the crema with a little milk if it makes the slaw too dry. You can also make a big batch of beans to use with other recipes during the week. *I often use the chipotle sauce, beans, and whatever leftover meat I have for tostadas later in the week.