Baja Fish Tacos
Good old fish tacos which originated in Baja California, Mexico, and its 800-
mile Pacific coastline.
First off, in the morning, I create the magic sauce:
I combine 1 cup of mayonnaise
1 cup of sour cream
a half bundle of cilantro
one tablespoon of minced garlic
a couple of dabs of salt
a couple of dabs of pepper
1/2 jar of FCC Fresh Green Chile.
I blend all the ingredients in the blender and make a semi-smooth sauce. And then refrigerate the sauce in an airtight container for the day. I use one large fillet of Pacific Cod (or any other mild white fish), topped with three tablespoons of melted butter, one tablespoon of FCC Hatch Spice Blend, and three tablespoons of lemon juice.
I preheat my Traeger grill to 375 (to give the fish a tint of smoked flavor) (you can also cook the cod in the oven at 375). The cod is then cooked to an internal temperature of 145 degrees.
While the fish is cooking, I toast the corn tortillas to a golden brown in the toaster oven (when I want to be a little unhealthy, I fry them in a shallow pan with oil). Once the fish is cooked, I shred the fillets of fish. Now it’s time to put together greatness. One corn tortilla, a good portion of fish, a small amount of mozzarella cheese, the secret sauce, and last, sliced tomatoes and a small handful of shredded cabbage. I served this with a can of black beans, doctored up with a teaspoon of FCC Hatch Spice Blend, and a handful of bacon bits mixed….. A healthy, enjoyable meal.
Recipe by Frank Neg from the Fresh Chile Cookin' Group
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!