Baja Fish Tacos

Baja Fish Tacos

Baja Fish Tacos

Ingredients

For the jicama cilantro slaw:

1/4 cup peeled, julienned jicama root

1/4 bunch cilantro, chopped

1 teaspoon lime juice

Salt and pepper, to taste

For the chipotle aioli:

2 tablespoons mayonnaise

1 teaspoon chipotle peppers

1 teaspoon roasted garlic

For the tacos:

One 7-ounce tilapia fillet

Juice from 1/2 a lime

Salt and pepper, to taste

1/2 ounce butter

Six 6-inch corn tortillas

1/4 cup jicama cilantro slaw

1 ounce chipotle aioli

Directions

For the jicama cilantro slaw:

Combine all of the ingredients together and mix well, set aside.

For the chipotle aioli:

Combine all of the ingredients together and mix well, set aside.

For the tacos:

Preheat 2 skillets to medium-high. Season the tilapia with the lime juice, salt, and pepper. Add the butter to 1 skillet and cook the tilapia until it colors and starts to flake apart lightly, about 8 minutes. In the second skillet, warm the tortillas on both sides, turning them around in the skillet as you go.

To assemble the tacos, stack 2 tortillas on top of each other, top each with 2 ounces of the tilapia, 1 tablespoon of the slaw, and a teaspoon of the aioli.

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Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.