Baja Fish Tacos

I adore Baja Fish Tacos.  I could eat them twice a week and not get tired of them.  This recipe is based on the ones they serve at On The Border Restaurants - I almost always order them when I'm there.  The key to their wonderfulness is in the sauce - I have tinkered and toyed and adjusted until I have it just right.  Don't forget the fresh limes squeezed all over everything!

Baja Fish Tacos

16 small corn tortillas (flour works too)

1 box battered fish filets

2 cups  shredded cabbage

2 cups monteray jack/cheddar cheese blend, shredded

1/3 cup cilantro, chopped

2 small tomatoes, diced and drained

1-2 limes, cut into wedges

Baja Sauce Recipe

1/2 cup sour cream

1/3 cup mayonnaise

1 Tbs fresh squeezed lime juice

2 teaspoons cider vinegar

1/2  teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chipotle chili powder

1/4 teaspoon salt

1/8 teaspoon cumin

1. Mix Baja Sauce ingredients together 2-4 hours before serving and refrigerate to let flavors meld.

2. Bake battered fish according to package directions until CRISP - don't underbake.  Let them cool at least 5 minutes then section each filet in half lengthwise.

3. To assemble tacos:  Lay out warmed tortillas.  On half of each tortilla -  place one piece of fish, spoon a generous strip of Baja Sauce alongside fish, sprinkle with cheese, add cabbage and tomatoes, sprinkle with cilantro, squeeze generously with the juice of one lime wedge, fold up other half of tortilla.

4. Serve & enjoy!