Baja Yaha (Fish Tacos)

"This little delight was inspired by the date May 4th. The day before Cinco de Mayo. It’s quick, easy to put together and pretty healthy."
 
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photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:
13mins
Ingredients:
4
Serves:
4-5
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ingredients

  • 5 (4 ounce) tilapia fillets, about 20 oz. total
  • 1 tablespoon creole seasoning
  • 1 cup cabbage, shredded
  • 1 lime, juice of
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directions

  • Spray fillets with Pam.
  • Season both sides with creole seasoning.
  • Preheat a non-stick skillet for a few minutes on medium.
  • Add fillets to pan and brown on both sides, about 3 minutes per side. After both sides are browned, chop with a spatula or similar instrument into fine pieces. Juice the lime over the tilapia pieces, stir, remove from heat, cover and set aside.
  • Heat the tortillas of choice, layer with cabbage and fish. Top off with Tapitio and get on with your bad self!

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Reviews

  1. Quick,easy and tasty. I spread the tortilla with ranch dressing and topped with red pepper relish. Made for Bargain Basement.
     
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