Recipes from Mexico :: Mexican Main Dishes Seafood
6 fajita-size flour tortillas or corn tortillas, warmed
1 (1 ounce) pkg. chicken taco spices and seasonings, divided
1/2 c. sour cream
2 to 3 Tbsp. milk
1 Tbsp. canola (or other vegetable) oil
1 Tbsp. lime juice
16 oz. cod or orange roughy filet
Sliced cabbage
Garnishes: lime wedges, sliced olives, salsa, chopped fresh cilantro, shredded cheese.
Sauce: Combine 2 tsp. chicken taco spices with sour cream and enough milk to thin to pouring consistency; set aside.
Seasoning Paste: Combine remaining chicken taco spices, oil and lime juice. Brush seasoning paste over entire fish. Grill or broil until fish begins to flake easily, about 10 to 12 mins. In an even way divide fish among tortillas, top with cabbage and sauce, fold and serve with lime wedges and garnishes.
If desired, add coleslaw or a baked potato as a side dish.
