Baja Recipe
Fresh White Corn Tortillas filled with Grilled Tilapia, Asian Slaw, Diced Tomatoes & Creamy Cilantro Sauce.
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Ingredients
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Tortillas
Grilled Tilapia
Asian Slaw
Creamy Cilantro Sauce
Toppings
Method
Tortillas
- 1
Make the Tortillas
In a large bowl, combine the white corn flour, warm water, and salt. Mix until a dough forms.
- 2
Knead the Dough
Knead the dough for about 5 minutes until smooth. Divide into 8 equal balls.
- 3
Cook the Tortillas
Using a tortilla press or rolling pin, flatten each ball into a thin circle. Cook on a hot skillet for 1-2 minutes on each side until lightly browned. Keep warm.
Grilled Tilapia
- 4
- 5
- 6
Flake the Fish
Remove from grill and flake the tilapia into bite-sized pieces.
Asian Slaw
- 7
Prepare the Slaw
In a large bowl, combine the shredded cabbage, julienned carrots, and chopped green onions.
- 8
Make the Dressing
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar. Pour over the cabbage mixture and toss to combine.
- 9
Let it Marinate
Allow the slaw to sit for at least 10 minutes to let the flavors meld.
Creamy Cilantro Sauce
- 10
Combine Ingredients
In a medium bowl, mix sour cream, chopped cilantro, lime juice, minced garlic, and salt until smooth.
Assembly
- 11
Assemble the Tacos
On each warm tortilla, place a portion of grilled tilapia, a scoop of Asian slaw, and a drizzle of creamy cilantro sauce. Top with diced tomatoes and serve with lime wedges on the side.
