This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted "Most Memorable". I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving.
I have adopted this recipe as I have made it quite often, Original into: Made this up one day and it is so good I thought I would post it. I marinated my halibut for 2 hours in Mariel's Amazing Salad Dressing recipe #106449 - this is optional.
WOW! Do we love these fish tacos, and there are so many variations. This is one of my favorites and most authentic. Or, Think fresh grilled mahi-mahi slipped inside a thick warm corn tortilla and topped with thinly sliced cabbage, drizzled with lime juice and a splash of creme fresh. YUMMY!
The word tostada means toasted in Spanish. In Mexico, tostada refers toasted corn tortilla that’s fried to a crisp. It may also refer to a dish that uses the crunchy tortilla as a kind of edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad typical of Michoacán, the seaside Mexican state where the Robledos come from. Cook time is approximate. Courtesy Saveur Magazine.
This is a good one for those of us who love lime, since that is the predominant flavor here. Use cod, flounder, or any firm white fish for this. I used Tilapia, and in place of the dried onion I used fresh. I served it with Recipe #120719. From Taste of Home's Quick Cooking (September/October 1999).
This recipe was given over the radio in the 1950s by the owner of Jordan's Mexican Restaurant, a venerable old eating establishment here in Phoenix. Jordan's did not sell these; they were home food for the family. These are really different tacos, but delish. Note the salad variation at the end.
Marinated cod, cabbage, and zesty white sauce lend authentic Baja flavors to these easy to make tacos. This recipe was posted by a popular seasoning company and adapted from a cooking websites newsletter. Included in the 2006 Zaar World Tour - Mexico.
I used to not even like fish, but I have developed a deep and abiding love for fish tacos. I've tried several different types and loved them all. This one is different from most. The recipe calls for flour tortillas, but I personally prefer corn tortillas with fish tacos.
Our favorite fish tacos! The white sauce adds a delightful element to the tacos. Recipe was published in our local newspaper as the fish taco recipe from Rubios Baja Grill, San Diego, CA. When we lived there Rubios was our favorite place for a quick bite to eat.