Baja Fish Taco Sauce

Being from California, then moving to Florida, I was missing that fresh fish taco sauce. I could not find anything in Florida that was even close. So I developed my own. This was trial and error for a month until I perfected it. Note that the recipe is for actual fish tacos, but I have found this sauce to be absolutely delicious on chicken, eggs, and even steak! The sauce should last about a week in the fridge. Enjoy

Bret @TheGreekMystique

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Ingredients

30 Minutes

8 servings

For the Sauce
(1/2) Cup nonfat plain yogurt (Publix brand seems to be the best)
(1/2) Cup mayonnaise
(3) Fresh jalapenos (seeds removed)
(3/4) Tsp crushed oregano
(3/4) Tsp ground cumin
(1 1/2) Tsp crushed dill
(1/4-1/2) Tsp ground cayenne pepper (to taste)
(1) Cup fresh cilantro (stems removed, pat dry)
(3) Tbsp. fresh lime juice
(1/2) Tsp garlic salt (add more as needed after tasting)
For the Tacos
Shredded Cabbage
Shredded Jack cheese
Taco sized white corn tortillas
Uncle Bucks Fish Fry (spicy or not)
Grated Parmesan Cheese

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Steps

30 Minutes

1

In a food processor or blender blend cilantro and jalapenos.
2

Add remaining ingredients and blend until smooth.
3

Best to refrigerate overnight but a few hours will do.
4

Cut fish (I use Tilapia but any white fish will do) in taco sized fillets. Batter the fillets with Uncle Bucks of choice.
5

Pan fry the fish in a small amount of oil. Set aside.
6

Fry the shells in a pan with oil on med heat. Not too hot. Just enough so the shell floats. Bend into a shell half way through. Do not over cook. They should still be pliable. Alternatively, you can use a cast iron pan and heat the tortillas until lightly brown without oil.
7

To serve, set the shells on a plate, add jack cheese to the bottom, insert a piece of fish or two, put Baja Sauce over the fish, add shredded cabbage then grated Parmesan cheese over the top.
8

Enjoy!