baja tilapia tacos

Ever since I had my first taste of Baja style fish tacos at Rubios back when I was in high school, I've been in love. And ever since I've lived too far away from a Rubios to make going there a regular habit, I've been on a quest to make something comparable myself. I've tried and tweaked lots of recipes, but this one is my favorite. It comes from the recipe blog of my second cousin, Jessica. (Thanks, Jessica!)

I made it (again) last night for dinner, and I can tell you in all honesty that it takes in total only about 20 minutes to make (perhaps 25 if it's your first time, and maybe 30 if you've got rugrats pulling at your limbs, competing for your attention) -- and that includes preparing the necessary toppings. The ingredients are common and inexpensive, but their combination will make your taste buds tango. I especially like the sauce, spread out on the tortilla before the fish and other toppings are piled on.

Baja Tilapia Tacos
Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup fresh cilantro, chopped
1/2 pkg taco seasoning mix

Combine sour cream, mayo, cilantro, and 2 tbsp taco seasoning in a small bowl.

Fish:
1 lb tilapia, cut into 1" pieces
1 tbsp olive oil
1/2 pkg taco seasoning mix
2 tbsp lemon juice

Combine tilapia, olive oil, lemon juice, and remaining taco seasoning in a bowl; pour into a large skillet. (Sometimes I just skip the bowl and combine it all the in frying pan.) Cook, stirring constantly, over medium-high heat for 4-5 minutes or until fish flakes easily when tested with a fork.

Toppings:
1 pkg taco size flour tortillas
cabbage, shredded
tomato, diced
limes, quartered
taco sauce/salsa

To build your fish taco, spread the sauce on a flour tortilla, and top with fish, cabbage, tomato, and taco sauce or salsa. Squeeze lime juice over all before rolling -- and devouring. (Because, take my word, you WILL devour this.)