Recipe from Lick Your Plate

Thoughts

I've usually only ate fish tacos as an appetizer with bevs after a slow pitch or ultimate frisbee game, but from now on I'll make them! This is a wonderfully colourful and varied dish, fairly similar to the Cajun Chicken Cobb Salad. A little bit of spice definitely helps (in the form of salsa) but you could add pretty much anything to this dish and it would still be great!

Baja Fish Tacos

1 lb White Fish (Cod/Tilapia)
2 tbsp Olive OIl
2 tbsp Lime Juice
1 tsp Adobo Sauce
1/2 tsp Salt
1/4 tsp Pepper
6 cups Romaine Lettuce
4 cups Cabbage
2 ears Corn
1 Mango
1 Avocado
Tortillas

Cut fish into 6-8 pieces and place in a bowl to marinade with olive oil, lime juice, adobo sauce, salt, and pepper. Let marinade for at least 30 minutes. Warm a grill to medium high heat and lightly oil grate. Grill fish for 3 minutes on each side until easily flaky with a fork. Shuck corn and place on grill for 6 minutes, and rotate often. Toss together lettuce and cabbage (both thinly sliced) and add a bit of chipole dressing. Add corn, mango, and avocado. Lay in a tortilla and place a piece of fish on top.