So I am wishing summer were here.. enough with the winter already... and for tonight's sunday dinner why not jazz it up with california style baja fish tacos! Here's the recipe..... ♥
Ingredients ♥
2 Tbsp taco seasoning
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
1 Tbsp vegetable oil
2 cups presliced green cabbage
1/2 cup greek yogurt
1 avocado
salt and pepper to taste
8 (6-inch) corn tortillas
8 lime wedges
Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.
Combine yogurt and avocado in a medium bowl until chunky. Salt and pepper to taste.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges. enjoy! ♥
2 Tbsp taco seasoning
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
1 Tbsp vegetable oil
2 cups presliced green cabbage
1/2 cup greek yogurt
1 avocado
salt and pepper to taste
8 (6-inch) corn tortillas
8 lime wedges
Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.
Combine yogurt and avocado in a medium bowl until chunky. Salt and pepper to taste.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges. enjoy! ♥
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