Baja Fish Tacos

There was a time when I would have caught, filleted, battered and fried a fish to make this dish. Or gone to a taco stand in Baja, Mexico to get my fix. Not now. Not with two toddlers under 2yrs. But soon! Thanks to Trader Joes, I can still enjoy a pretty good baja-style fish taco using their frozen, breaded Alaskan Cod. With an onion tip from the National Onion Association's Onionista, to bake onion wedges with the fillets, I love this dish even more.

Ingredients

6 frozen breaded Alaskan Cod Fillets
8 Corn Tortillas
1 medium Red Onion
1/4 cup chopped Cilantro
1 cup shredded Cabbage
1 cup diced Tomatoes
2 Limes sliced into wedges
1/2 cup Mayonnaise
1/8 cup Milk
2 tbsp Lime Juice
1 clove minced Garlic
Salt and Pepper
Butter 

Directions

Cut onion in half. Dice one half and set aside to serve as a garnish. Take the other half and place flat side down on a cutting surface. Make vertical cuts in onion (top to bottom) to make narrow 1/4" wedges. Place the onion wedges on a baking sheet alongside frozen cod fillets and bake as directed on fish package.

While the fish and onion are baking, chop cilantro, shred cabbage, dice tomatoes, and cut limes into wedges. Set on a platter, along with the diced red onion. For the white sauce: whisk together mayonnaise, milk, lime juice, and garlic in a small bowl. Add salt and pepper to adjust seasoning to your taste. Warm tortillas one at a time in a pan (we like to fry ours in a little butter until the tortilla just begins to puff up)

Remove fish and onion from the oven when done and slice fish in half or into pieces, if desired. This is how we prepare our tacos: in the middle of a tortilla, add 1-2 pieces of fish, drizzle over white sauce, top with a little cabbage, tomato, cilantro, onion (both baked and diced) and the juice of a lime wedge. Makes 6-8 servings.