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Baja Fish Tacos
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As our readers may recall, we've partnered with Viking Cooking School… a division of Viking Range Corporation, which originated commercial-type appliances for the home. Viking cooking classes are currently offered in 17 cities around the U.S.
Viking chefs are also providing us with selected recipes for our readers, and today's Baja fish Tacos recipe is easy to enough to serve as dinner on a busy night, or as a crowd-pleasing option for a casual gathering.
 
As Chef Senn says, “Sizzling grilled or broiled fish topped with fresh, vibrant toppings and tucked into warm tortillas is so simple, yet so impressive.”
 
“For a truly authentic taco experience, use two hand-made corn tortillas stacked on top of each other per taco. If fresh corn tortillas are not available, flour tortillas are a good substitute. Just be sure your grill is very clean and well oiled before grilling the fish.”
 

Baja Fish Tacos
Serves 4
 
Cabbage Salad
2 cups finely shredded green cabbage
½ medium white or yellow onion, thinly sliced
3 tablespoons lime juice (about 2 to 3 limes)
½ teaspoon dried organic oregano
¼ teaspoon sea salt, or to taste
 
Tacos
4 (6 oz each) Alaskan cod fillets
2 tablespoons lime juice (about 1 lime)
½ teaspoon freshly ground cumin seeds
½ teaspoon chili powder
¼ teaspoon sea salt, or to taste
8 (6-inch) corn tortillas or 4 (10-inch) flour tortillas
 
Garnish
Salsa
Hot pepper sauce (such as Cholula® or Tabasco®), to taste
Sour cream
2 tablespoons hulled and toasted pepitas* (optional)
Lime wedges, for garnish
 
*Pepitas are pumpkin seeds used often in Mexican cooking; they are available at specialty and/or ethnic markets or online at myspice.com
 
Cabbage Salad instructions
Combine the cabbage, onion, lime juice, oregano and salt in a medium mixing bowl; stir until evenly mixed. Place in the refrigerator until needed.
 
Taco instructions
  • Place the fish in a non-reactive container. Whisk together the lime juice, cumin, chili powder, salt and oil in a small mixing bowl; pour over the fish fillets, and marinate at room temperature for 10 to 15 minutes.
  • Preheat a grill or broiler to medium-high. Oil the grill grates or broiler pan liberally to prevent sticking.
  • Season both sides of the fillets with salt and pepper. Place the fillets on the grate (or grill pan) and cook just until the fish releases easily from the grate or broiler pan, about 3 minutes. Use a wide metal spatula to turn the fillets over, and cook just until the fish is cooked throughout, about 2 to 3 minutes more. Transfer to a warm plate or platter and let the fish rest for five minutes. Use a fork to flake the fish into 1-inch pieces, and hold warm.
  • Brush both sides of the tortillas with oil, and warm them on the grill, about 1 to 2 minutes per side.
  • Divide the fish among the tortillas. Top the fillets with cabbage salad, salsa, hot pepper sauce, a dollop of sour cream and pepitas (if using). Serve immediately with lime wedges.
 
As part of this partnershipdescribed in our joint July 13, 2011 press releaseselected cooking classes at the Ridgeland, Mississippi, Viking Cooking School will feature wild seafood provided by Vital Choice.
 

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