McBaja Fish Tacos
March 4, 2012 3 Comments
Okay, so it’s not exactly Rubio’s, but it’s pretty good.
Baja Taco Sauce
1/2 c buttermilk
1/2 c mayonnaise
1 T taco seasoning (or more to taste)
Shake all together until smooth and pour onto your fish tacos.
“But fish tacos?” you ask. “Where’s your recipe for them? Aren’t you going to lovingly hand-batter portions of cod or tilapia? Aren’t you going to press out some fresh tortillas on your tortilladora that we saw you using when you made sopes, so don’t try to lie and tell us that you don’t have one?”
Honey, not today I’m not. In fact, all I did was pick up the buttermilk and whip up the baja sauce. Mr. Mackerelsnapper warmed the store-bought tortillas, put out the shredded cheese, sliced up the lemons into wedges, shredded the cabbage, and, yes, baked the fish sticks while I was at a school fundraiser. Oh, yes, he also herded the children through their busy Saturday. What a guy.
Anyway, before you say “fish sticks and cabbage?!?!?” let me reassure you, it tastes WAY better than it sounds. In fact, if you’ve had a Rubio’s fish taco, the only real leap is the fish stick part (hence my saying it’s not Rubio’s, but it will do). So do not be troubled, my fellow fish-eaters. Give it a try. You, like our eldest child, may even like it.
The other upshot to using fish sticks, besides the convenience factor, is that even if the kids don’t like any other part of the meal, they’ll probably eat the fish sticks.
Gluten-free hints: Corn tortillas and grilled fish should have you covered.
Veganizing? Skip the cheese and substitute beans or frijoles. The real showcase for me here is the crunch of the cabbage, the creamyness of the baja sauce, and the tangy lemon juice squeezed over all.