My friend Justine made this for us when we were recently down visiting with her. What an awesome delicious meal. The Baja Sauce isn’t dairy free but I eat it with delight! These tacos only taste better eaten with friends… and Justine’s wicked Salsa Verde! Damn, I wish I had some here at home.
- Marinaded white fish
- Refried beans (you can skip the fish like me and just eat with the beans)
- Cabbage, lettuce or kale, chopped or shredded carrot
- Baja Mayo
- Guacamole or just avocado
- Cilantro, diced
- 2 cups dried Pinto Beans
- 1 tbsp Oil
- 2 Onions, diced
- 1 1/2 tbsp Chilli Powder
- 1 tsp Cumin
- 1 tsp Salt
- 1/4 tsp Cayenne
- 2 Bay Leaves
- 1 tsp Oregano
- 1-2 cups Water
- 3 tbsp dry Veggie Stock (optional)
- Soak beans overnight and cook until soft. Click here to see how I cook my pinto beans in under six minutes with my pressure cooker.
- Over medium heat, add oil to a pot and then sauté onion until almost soft.
- Add chilli powder, cumin, salt and cayenne and stir, cooking until fragrant.
- Add beans and stir.
- Add bay leaves, oregano, water and stock. Bring to a boil, lower heat and simmer for about 1 hour. Add water if necessary.
- When soft, mash until desired consistency.
- 1 1/2 lbs White Fish (pacific halibut, pacific sole, basa)
- 1/4 cup Olive Oil
- 1/2 tsp Cumin
- 1/2 tsp Chilli Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Chipotle or Adobo Sauce
- 2 tbsp Lime Juice
- 1/2 tsp Honey (optional)
- Combine marinade ingredients and marinade fish in shallow baking dish.
- Bake it in the dish covered with tin foil at 400′ for roughly 20 minutes or until it flakes lightly. More or less depending on the fish and thickness. Fish is better slightly undercooked than overcooked.
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 tbsp Lime Juice
- 1 tsp Chipotle or Adobo Sauce