Hola everyone, and welcome back to another Meatless Monday adventure! Today, we're ditching the tofu and black beans for a taste of the Baja Peninsula with some incredible Baja Fish Tacos!
These tacos are bursting with flavor and texture, making them a fantastic option for anyone looking for a lighter and protein-packed Meatless Monday meal. This recipe features a couple of unique twists that might raise your eyebrows – but trust me, they work!
Why Baja Fish Tacos for Meatless Monday?
- Protein Powerhouse: Fish is a fantastic source of lean protein, keeping you feeling satisfied and energized throughout the day.
- Flavor Fiesta: Baja-style fish tacos are known for their vibrant combination of spices and fresh ingredients. Get ready for a taste explosion!
- Simple & Quick: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
The Cottage Cheese Surprise: Siracha Crema
Now, let's talk about the first twist – the Siracha Crema. This creamy sauce typically uses sour cream or mayonnaise as its base. However, this recipe utilizes cottage cheese! Don't worry, it doesn't taste cheesy at all. Blended with Greek yogurt, Sriracha, garlic and lime juice, the cottage cheese creates a light and tangy sauce that complements the fish beautifully and increases the protein drastically!
A Refreshing Twist: Orange Slaw
The second twist comes in the form of the Orange Slaw. This vibrant slaw features thinly sliced red cabbage tossed with a citrusy dressing made with fresh orange and lime juice. The sweetness of the orange juice adds a refreshing counterpoint to the spice of the Sriracha Crema.
Ready to Dive In? Let's Cook!
Ingredients:
Siracha Crema:
- ½ cup cottage cheese
- ½ cup plain Greek yogurt
- 1 tablespoon Sriracha sauce
- 2 garlic cloves
- 1 tablespoon fresh lime juice
Orange Slaw:
- 1 small red cabbage, thinly sliced
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
Baja Fish:
- 400g (about 14 oz) fresh Haddock fillets (or any white fish you prefer)
- 2 teaspoons mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 8 hard taco shells
Instructions:
- Make the Siracha Crema: In a food processor or blender, combine all Siracha Crema ingredients until smooth and creamy. Set aside in the refrigerator for the flavors to meld.
- Prepare the Orange Slaw: In a large bowl, combine the thinly sliced red cabbage with the orange juice, lime juice, olive oil, and minced garlic. Toss well to coat and set aside.
- Season the Fish: In a shallow dish, combine the mustard, paprika, garlic powder, chili powder, and oregano. Season the Haddock fillets on both sides with the spice mixture.
Pro Tip: Don't be afraid to experiment with your spice blend! Add a pinch of cayenne pepper for a kick, or smoked paprika for a deeper flavor profile.
- Cook the Fish: Heat your air fryer to 400°F (200°C). Lightly coat the seasoned Haddock fillets with cooking spray or a neutral oil. Air fry the fish for 10-13 minutes, or until cooked through and flaky (cooking time may vary depending on the thickness of your fish fillets).
- Warm the Taco Shells: While the fish cooks, warm your hard taco shells according to package instructions.
Pro Tip: To achieve that restaurant-style crispy shell, preheat your oven to its highest setting (around 450°F) and warm the taco shells for a few minutes before filling them.
- Assemble Your Tacos! Fill each warmed taco shell with a piece of cooked fish, top with a generous dollop of Sriracha Crema, and a scoop of refreshing Orange Slaw. Don't forget your favorite taco toppings – chopped cilantro, avocado, or a squeeze of fresh lime juice would be fantastic additions!
So there you have it! These Baja Fish Tacos with their unique twists on Siracha Crema and Orange Slaw are a delicious and satisfying way to celebrate Meatless Monday. They're easy to make, packed with protein, and bursting with flavor.
What are your favorite Meatless Monday meals? Share your recipes and tips in the comments below!
Yours in health and wellness,
Sarah