Baja Fish Tacos

Ingredients

• ***Slaw topping*** (make 2 hours ahead and keep for up to 1 week, keep refrigerated)
• 1/2 of a medium red onion sliced thin
• 5 Brussels sprouts sliced thin against the grain (hold at stem, slice and peel apart like finely shredded lettuce)
• 3/4 cup red cooking wine
• 3/4 cup Apple cider vinegar
• 2 tsp Adobo seasoning mix
• 2 tsp lime juice
• ***Baja sauce*** ( make up to 2 hours ahead)
• 1/2 cup real mayonnaise
• 2 Tbsp Ranch dressing
• 1 Tbsp lime juice
• 1 tsp Sriracha
• 1 jalepeno minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• Mix all ingredients well and refrigerate
• ***Fish***
• 1 mahi mahi or white fish filet, thawed
• Marinate in sandwich bag with
• 1/4 cup olive oil
• 2 tsp lime juice
• 1 1/2 tsp chili powder
• 1 tsp oregano
• 1/2 tsp Adobo seasoning
• 1 diced jalapeño or 1 tsp juice from jarred jalapeños
• Marinate for 1-2 hours in refrigerator

Directions

1. Heat a non stick pan over medium heat
2. Add fish to pan (don't add more oil) and season with salt
3. Cook 4-5 minutes undisturbed
4. Flip and cook 3 minutes.
5. Flake fish in pan and mix with excess marinade
6. Pan warm or microwave 6 soft corn tortillas
7. Fill shells with fish, slaw, bag sauce and Mexican cheese.
8. Optional - add sliced avocado and cilantro.