You are here

Ensenada Fish Tacos

Cool.Cook's picture
  Halibut/Orange roughy 10 Ounce, cut into 1 inch cubes
  Vegetable oil 1 Tablespoon
  Lime juice 1 Tablespoon
  Spices and seasonings for fajitas 1 27⁄100 Ounce (1 Package)
  Corn tortillas/Flour tortillas 6 (8 Inch)
  Shredded lettuce 2 1⁄2 Cup (40 tbs)
  Diced tomatoes 1⁄2 Cup (8 tbs)
  Grated monterey jack cheese/Cheddar cheese 3 Ounce
  Thinly sliced green onion 2 Tablespoon
  Dairy sour cream 1⁄4 Cup (4 tbs) (For Garnish)
  Guacamole 1⁄4 Cup (4 tbs) (For Garnish)
  Salsa 1⁄4 Cup (4 tbs) (For Garnish)
  Fresh cilantro 1 Tablespoon (For Garnish)

In shallow glass baking dish, place fish.
Add oil and lime juice.
Sprinkle with Spices & Seasonings for Fajitas; toss lightly to coat.
Cover with plastic wrap.
Marinate in refrigerator 2 hours, occasionally spooning marinade over fish.
Remove plastic wrap.
Bake fish in 450°F oven 10 minutes, until fish just begins to flake; drain

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)