Grilled Baja Fish Tacos with Jicama <br/>Slaw, Crushed Baken-Ets®, and <br/>Tostitos® Creamy Avocado Dip

SO-CAL

Grilled Baja Fish Tacos with Jicama
Slaw, Crushed Baken-Ets®, and
Tostitos® Creamy Avocado Dip

Fished from the warm waters of the beautiful coastal region of Southern California and wrapped in warm corn tortillas, Baja fish tacos have become a crowd-pleasing favorite for many. And with Baken-Ets® adding its delicious crunch to the dish and Tostitos® bringing creamy goodness with its dip, these tacos will have you and your friends savoring each bite of this delicious street food staple.

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SO-CAL Grilled Baja Fish Tacos with Jicama Slaw, Baken-Ets®, and Tostitos® Creamy Avocado Dip

Makes 4 servings

INGREDIENTS

Corn tortillas

1 ½ pounds

Grilled, marinated fish (recipe below)

3 cups

Jicama slaw (recipe below)

Avocados, peeled and sliced

2 cups

Crushed Baken-Ets® Hot ‘N Spicy

1 jar

Tostitos® Avocado Salsa

½ cup

Thinly sliced green onions

Lime wedges

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INSTRUCTIONS

Pre-heat the grill to high. Thoroughly clean the grill grates and oil the grates well. Grill the fish about 4-5 minutes on each side until done. Set aside.
Heat a cast iron skillet to high heat and toast the tortillas about 15 seconds each side, then stack the hot tortillas and hold in a towel or wrap in aluminum foil so that they steam and stay soft.
In each tortilla, place a couple of tablespoons of slaw and top with a few pieces of grilled fish. Then add slices of avocado, sprinkle the crushed Baken-Ets®, and drizzle with Tostitos® Avocado Salsa. Top off with green onions and serve with a few more whole Baken-Ets® on the side!

Marinated Fish

1½ pounds

Skinless fish fillets (Red Snapper, Grouper, Sea Bass, or Mahi Mahi)

¼ cup

Olive oil

¼ cup

White onion, finely diced

2 tsp.

Garlic, chopped

1 Tbsp.

Guajillo chile powder

2 tsp.

Ground coriander seed

1 tsp.

Ground black pepper

2 tsp.

Kosher salt

2 Tbsp.

Cilantro, finely chopped

Cut the fish fillets into strips about 2 inches wide.
Combine all remaining ingredients in a mixing bowl and toss the fish in the marinade at least 20 minutes before.

Jicama Slaw

1 cups

Jicama, fine julienne

½ cup

Green cabbage, fine julienne

¼ cup

Red cabbage, fine julienne

¼ cup

Red onion, julienne

Jalapeno pepper, thinly sliced

Juice of 1 lime

½ tsp.

Kosher salt

1 tsp.

Tajin seasoning

Mix all ingredients together in a mixing bowl about 15 minutes before serving.

SO-CAL

Grilled Baja Fish Tacos with Jicama Slaw, Crushed Baken-Ets®, and Tostitos® Creamy Avocado Dip

Featured flavor

SO-CAL Grilled Baja Fish Tacos with Jicama Slaw, Baken-Ets®, and Tostitos® Creamy Avocado Dip

Makes 4 servings

INGREDIENTS

Featured flavor

INSTRUCTIONS

Marinated Fish

Jicama Slaw

Grilled Baja Fish Tacos with Jicama
Slaw, Crushed Baken-Ets®, and
Tostitos® Creamy Avocado Dip