Recipe by lauralie41
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.
Top Review by PSU Lioness
I don't even know where to begin with the reasons that I LOVED these tacos! I've never tried the fried stuff from the taco trucks and I don't think I would want to now after I had these. To prepare them, I took the advice of other reviewers and marinated the fish for about 3 hours and I think I could have just eaten the fish by itself because the Lawry's marinade was fantastic. I had no cod on hand so I used flounder since it seems to be a milder fish and I had no problems. I cut the filets in half lengthwise before I put them in the marinade, thinking that each taco would have a half on it. I opted to broil it on a foil lined cookie sheet for about 5 minutes per side and totally forgot about shrinkage. The filets were tiny so we used 1 whole filet per taco. I served it with shredded cabbage (the crunch it added was amazing and I think I will even be using it on regular tacos now), black beans, homemade Spanish rice, shredded Mexican blend cheese and the chipotle sauce. For the sauce, I used Hellman's canola oil mayo (to cut down on fat and cholesterol) and nonfat Greek yogurt instead of sour cream (to save some fat and add protein). The sauce tasted EXACTLY like the Taco Bell Chipotle Sauce that we have been buying from the grocery store for years and it cost a lot less and has to have a better nutritional value. After we used the sauce we made for dinner, I whipped up a double batch to keep in the fridge to use on sandwiches and other things. Sorry about the long winded review, but this is honestly one of my new favorite foods. I see myself making these tacos at least once every week because everyone loved them, even though they all swear that they hate fish. Thank you so much for posting!
- 1 1⁄4 cups Lawry baja chipotle marinade, with lime juice (R)
- 1 1⁄2 lbs cod or 1 1⁄2 lbs other firm white fish fillets
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 12 soft taco-size corn tortillas, warmed
- 2 cups green cabbage, shredded
Directions See How It's Made
- Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish.
- Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag.
- Remove fish from dish or bag and discard marinade.
- Grill or broil fish and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork.
- While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl.
- To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.