Baja-Style Fish Tacos
Yields 8 fish tacos
INGREDIENTS:
1 teaspoon canola oil
1 pound cod; cut into 2-ounce portions
3 limes, juiced, divided
¾ teaspoon sea salt, divided
½ cup light sour cream
½ cup vegenaise or mayonnaise
½ fresh jalapeño pepper, deseeded, halved, and deribbed
½ teaspoon dried oregano
½ teaspoon dried dill weed
¼ teaspoon ground cumin
¼ teaspoon cayenne
8 corn tortillas
½ medium head cabbage, finely shredded
½ medium head red cabbage, finely shredded
The spice in this dish can be increased by increasing the amount of jalapeño peppers or the cayenne pepper. This sauce is on the low end of the spice range for children.
Grease a shallow baking dish with 1 teaspoon canola oil. Arrange fish in dish.
Sprinkle fish with juice from 1 lime and ½ teaspoon sea salt. Cover with foil and bake at 400°F for 10–15 minutes. Remove from oven when done.
In a blender, combine ¼ teaspoon sea salt with sour cream, vegenaise, juice from the 2 remaining limes, jalapeño, oregano, dill weed, cumin, and cayenne to form sauce for tacos.
Heat corn tortillas lightly in skillet on stove, top with portion of cooked fish, drizzle with sauce, and place handful of both types of finely shredded cabbage on top. Serve.
The hotness of peppers is measured by the Scoville scale which was developed by Wilbur Scoville in 1912. The range goes from 0 Scoville units to 16,000,000 Scoville units. The bell pepper is a 0 and the habanero is a 200,000. The jalapeño in this recipe scores about 5,000.
