Baja Grilled Fish Tacos

About a year ago I sent out some feelers to see if anyone would be interested in a Cooking Club/Coop/Swap. A year later, we have all been blessed! Here is a yummy recipe that I have made for the swap a few times that is absolutely delish! Hope you enjoy it as much as we have!

Baja Grilled Fish Tacos

(from Don't Panic More Dinner's in the Freezer!)

1 1/2 lbs. tilapia, striped bass, or similar mild fish

1 tsp. kosher (coarse) salt

1/2 tsp. pepper

1 large sweet onion, finely chopped

1/2 c. fresh cilantro, chopped

2 small cloves of garlic, minced

1 tsp. ground cumin (or more to taste)

1 tsp. dried oregano

1/2 c. olive oil

1/4 c. + 3 T. fresh lime juice

1/4 c. fresh orange juice

Serving Day

cooking spray or oil

salsa or pico de gallo

tortillas, heated

red onion, chopped

cilantro, chopped

avocado, diced

cabbage, finely shredded

lime wedges

Baja Lime Cream

1/2 c. mayonnaise

1/2 c. sour cream

2 T. fresh lime juice

1 tsp. finely grated lime zest

1 T. sugar, or more if needed

salt to taste

pinch of cayenne pepper

Cooking Day

Gently rinse fish fillets, then pat dry with paper towels. Sprinkle both sides of fish with kosher salt and pepper. Set aside. In a medium bowl, combine the remaining ingredients (onion to orange juice). Place one third of the marinade in a small freezer bag and set aside. Pour the rest in a gallon freezer bag with the fish. Let the fish marinade in the refrigerator for 20-30 minutes before freezing. Keep both bags together for ease on serving day.

Serving Day

Thaw fish and extra marinade completely. To grill fish: spray grill surface with cooking spray to keep fish from sticking. Fish may also be grilled on a sprayed stove top griddle pan or broiled in the oven 4" from heat, 5 minutes per 1/2 inch of thickness or until fish flakes. Grill fish over medium heat, turning only once, and basting fish with extra marinade while grilling. Once the fish is cooked, coarsely chop. Assemble fish tacos using your choice of serving day condiments. Top with a drizzle of Baja Lime Cream.