Fish tacos

Quick and easy Baja fish tacos! Flaky white fish seasoned and blackened, then served in flour tortillas with creamy slaw and zesty avocado sauce! 

I really really really love tacos. Especially fish tacos. I’ve had some mahi mahi fish fillets waiting in the freezer for a couple of months, ready to be used for some homemade Baja fish tacos but my husband also really loves tacos and he has been traveling for work (business men. what’re ya gonna do.) so every time I put these on the menu and realized he’d be out of town, I’d pout, strike through  my beloved fish tacos, and put them off for another week.

Well he fiiiiiinally stopped traveling (for a minute anyway. tears of joy!!!) and the first thing I put on our menu last week was Baja fish tacos. Last Fall we took a little road trip up the coast of Southern California and stopped at a taco shack on the side of the road in Malibu. We shared chicken, steak, and fish tacos. They were all downright delicious but those Baja fish tacos…. they stole my heart and I’ve been dreaming of them ever since.

This recipe is so SO easy. The fish gets sautéed with seasonings and fresh lime juice, then wrapped in soft flour tortillas with creamy cabbage slaw and topped with a quick and suuuuper yummy zest lime-avocado sauce! They’re absolutely insanely tasty and come together in less than 30 minutes. If you like fish tacos, you will LOVE these!!!

FISH TACOS

PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

Quick and easy Baja fish tacos! Flaky white fish seasoned and blackened, then served in flour tortillas with creamy slaw and zesty avocado sauce!

INGREDIENTS

• 1 pound white fish (I used 4 4-ounce mahi mahi fish fillets), cut into 1 inch pieces
• ¼ cup taco seasoning
• juice of 1½ limes, divided (plus additional lime wedges for serving)
• 2 cups slaw or thinly sliced cabbage
• ¼ cup mayo
• 8 taco-sized flour tortillas (6-inch tortillas)

avocado sauce

• 1 medium or large avocado
• juice of 1 lime
• ⅓ cup cilantro
• 4 tablespoons mayo or plain greek yogurt
• 1 teaspoon salt (or to taste)
• 1 teaspoon garlic powder
• milk or water, as needed

INSTRUCTIONS

1. In a blender or food processor combine the avocado, lime juice, cilantro, mayo (or greek yogurt), and salt and garlic powder for the sauce and pulse til smooth. Add 1 tablespoon or milk or water at a time until desired consistency is reached. (You just want it to be easily spreadable and smooth) Set aside.
2. Toss slaw or cabbage with ¼ cup mayo and juice from ½ of a lime. Set aside.
3. Grease a skillet and preheat over medium heat. Add fish pieces. Drizzle juice from 1 lime over fish, then sprinkle with taco seasoning and saute over medium heat 6-8 minutes until outside is browned and fish is tender.
4. Assemble tacos by dividing slaw, fish, and avocado sauce between tortillas. Serve with additional cilantro and lime wedges.

Mexican

0

Smothered Baked Chicken Burritos

Smothered Baked Chicken Burritos AKA “skinny chimichangas” are restaurant delicious without all the calories!  Made super easy by stuffing with the BEST slow cooker Mexican chicken and then baked to golden perfection and smothered in most incredible Cheesy Green Chili Sour Cream Sauce.

These burritos are my personal favorite way to devour my Mexican Chicken that is slow cooked with Mexican spices, salsa and green chilies for amazingly flavorful chicken that is just begging to be piled in a tortilla, loaded with cheese and baked until golden crispy deliciousness.  And because every burrito, taco, etc., is better with either sour cream or more cheese – or both, these Baked Chicken Burritos get smothered in velvety Cheesy Green Chili Sour Cream Sauce that is oh so lick the pan worthy.

Proceed to pile your burritos high with avocados, tomatoes, tortilla strips, etc., and enter Smothered Baked Chicken Burrito Heaven.  

So worth the wait

COOK TIME

20 mins

TOTAL TIME

30 mins

Serves: 6 servings

INGREDIENTS

• Baked Chicken Burritos
• 1 recipe Slow Cooker Mexican Chicken (click HERE)
• 6 burrito size tortillas (I prefer raw/undercooked tortillas)*
• shredded sharp cheddar cheese (about 1 cup)
• olive oil or nonstick cooking spray
• 
  Cheesy Green Chili Sour Cream Sauce
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 tablespoons flour
• 2 cups low sodium chicken broth, warmed
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1/2 of a 4 oz. can mild chopped green chilies or more to taste
• 1/2 cup cheddar cheese
• Hot sauce to taste (optional)
• 
  Optional Toppings
• Tomatoes
• Avocados/guacamole
• Cilantro
• salsa
• tortilla strips or chips

INSTRUCTIONS

1. Prepare Mexican Chicken according to recipe directions. Drain any excess liquid from chicken.
2. Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.
3. Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste (optional).
4. To serve, top burritos Cheesy Green Chili Sour Cream Sauce and desired toppings.

NOTES

*Raw/undercooked tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully!
**Total time does not include Slow Cooker Mexican Chicken.

Mexican

0

CHICKEN ENCHILADA ROLL UPS

These Chicken Enchilada Roll Ups are a great appetizer for parties! Easy to make ahead and easy to serve. 

Start by flavoring your cream cheese with some taco seasoning.Add a can ofdiced tomatoes and green chilies, some cilantro, chicken, cheese, and green onions.Spread the mixture on a tortilla making sure to get to the very edges and roll it up tight.At this point you can slice them up and serve or chill them until ready to serve and then slice them up.

Ingredients

• 2 (8-oz) packages cream cheese, softened
• 1½ cups shredded Mexican cheese
• 2 tablespoons Old El Paso taco seasoning
• 2 cups shredded chicken (rotisserie chicken works well)
• 1 (10-oz) can diced tomatoes with green chilies, well drained
• 1 teaspoon minced garlic
• 4 green onions sliced
• ½ cup chopped cilantro
• 8 burrito sized tortilla
  
  
  Instructions
  1. In a large bowl, combine all of the ingredients (except tortillas) until well blended.
  2. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
  3. Refrigerate until firm, about 30 minutes.
  4. Slice into ½ inch slices and serve.

Snacks

0