Baja Fish Tacos
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I have started running again. Not as much as I need to, but enough. There have been a few major things that I have noticed as a result of me running again:

  1. I feel great, but my body is exhausted!
  2. I cannot stop eating! All I want to do is EAT!

I kid you not. Tortillas with melted cheese and sriracha sauce. Eggs. Bagels with peanut better. Turkey Rustico Paninis from Starbucks. Bring on the food! Thank goodness working out actually allows, nay, requires, that I need more food.

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My mom came across this recipe about three years ago in one of her Cooking Light cookbooks. We have been making it regularly ever since. It is one of those meals that is absolutely delicious, to the point where I would spend money on it at a restaurant. Best of all though? It is crazy easy! And there is no reason for you to overspend on it at a restaurant. Go to the grocery store and cook it on your own! Guys - this is an awesome way to impress your girl if you are planning on cooking her dinner.

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I understand that not everyone likes fish. The texture. The taste. In my opinion it's all mental. Why? Because this is fish and it doesn't have any of the fishy taste that people complain about! The seasoning perfectly compliments the fish. Really, you'd think it was chicken!

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I cannot tell you enough how much I love this recipe. I know that this will for many years be one of my go-tos for taco recipes. It's that good!

Until next time...happy eating!

Baja Fish Tacos Yield: 4 servings

2 tablespoons taco seasoning 1 tablespoon fresh lime juice 1 tablespoon fresh orange juice 1 pound mahimahi or other firm white fish fillets, cut into bite-sized pieces 1 tablespoon canola oil 2 cups angel hair coleslaw (feel free to use the pre-packaged stuff, that's what I do) 1/2 cup chopped green onions 1/2 cup reduced-fat sour cream 8 (6-inch) corn tortillas cilantro sprigs (optional)

  1. Combine first 3 ingredients in a medium bowl. Add fish, toss to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add fish, sauté 5 minutes or until fish is done.
  3. Combine coleslaw, green onions, and sour cream in a medium bowl.
  4. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas, and fold in half. Garnish in cilantro, if desired.