Ensenada Fish Tacos
|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