san diegan fish tacos

I don't even care for fish tacos, but these are delicioso!

Blue Water Grill inspired.

1 lg. salmon fillet, mahi mahi, swordfish or 6-12 shrimp or prawns

3 c. cabbage(red or green), thinly sliced

2 roma tomatoes, diced

1/2 c cilantro

1/2 c. purple onion, diced

2 limes

lime juice

1/2 c. plain yogurt

1 c. cheddar cheese, shredded

white corn tortillas

garlic salt

pepper

Cook your seafood or meat of preference. We use salmon, mahi mahi or shrimp most of the time.

Fish fillets:

Preheat oven to 350 F. Grease a 8x8 baking dish. Place fillet inside dish and sprinkle garlic salt, lemon juice and a lot of freshly ground pepper on top. Cover with foil and cook about 15-20 minutes depending on the thickness of the fillet. Remove when it's cooked thoroughly and let sit for 5 minutes to lock in flavor. Cut fillet into fourths in long strips.

In large skillet on medium heat, lightly cook each side of tortillas. Melt 1 oz. of cheese on each tortilla and place meat on top of melted cheese. Sprinkle 1/2 c. of cabbage, onions, tomatoes and cilantro on the meat(it should be overfilling). Mix, plain yogurt, garlic salt, pepper and 2 tbsp. of lime juice. Pour 3 tbsp. yogurt mixture over fish tacos and serve. Garnish with lime wedges that you can freshly squeeze.

Serves 2 per fillet (2 tacos each)