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Baja Fish Tacos

PatsyPatsy Brown

These two recipes are an excellent way to use up the freezer stash of tortillas and in the second recipe, that box of fish sticks. I would use flour tortillas, but it might be nice to have with both flour and corn.

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  • Ease of Cooking: Medium Difficulty
  • Serving Size: 4
  • Notes:
  • Fish Tacos are delicious, these feature a spicy and citrus flavor.
  • Ingredients:
  • 2 Tbsp. taco seasoning mix
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. fresh orange juice
  • 1 lb. mahimahi or other firm whitefish fillets -- in bite-sized pieces
  • 2 C. presliced green cabbage
  • 1/2 C. chopped green onions
  • 1/2 C. reduced-fat sour cream
  • 1 Tbsp. vegetable oil
  • 8 6" corn tortillas
  • 8 lime wedges -- optional
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  • 1

    Combine taco seasoning, lime juice and orange juice in a medium bowl. Add

  • 2

    fish; toss to coat. Warm tortillas according to package directions. Combine

  • 3

    cabbage, onions, and sour cream in a medium bowl. Heat oil in a large nonstick

  • 4

    skillet over med-high heat. Add fish; saute 5 minutes or until fish is done.

  • 5

    Spoon about 1/4 cup cabbage mixture down center of each tortilla.

  • 6

    Divide fish evenly among tortillas; fold in half. Serve with lime wedges.

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