Since I live in sunny southern california in a beautiful beach/surf town called San Clemente, I would have to say THE MOST popular item here would be the Fish Tacos (Baja style). I know it sounds gross (I didn't try it out for the longest time because it sounds ick), but they are delish!
Baja Fish Tacos
From Cooking Light
The cabbage slaw adds a nice crunch and peppery bite to the delicate fish tacos.
2 tablespoons taco seasoning
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
1 tablespoon vegetable oil
2 cups pre-sliced green cabbage
1/2 cup chopped green onions
1/2 cup reduced-fat sour cream
8 (6-inch) corn tortillas
8 lime wedges
Combine first 3 ingredients in a medium bowl.
Add fish; toss to coat.
Heat oil in a large nonstick skillet over medium-high heat.
Add fish; sautê 5 minutes or until fish is done.
Combine cabbage, onions, and sour cream in a medium bowl.
Warm tortillas according to package directions.
Spoon about 1/4 cup cabbage mixture down center of each tortilla.
Divide fish evenly among tortillas; fold in half. S
Serve with lime wedges.
Yield: 4 servings (serving size: 2 fish tacos and 2 lime wedges)
CALORIES 327 (26% from fat); FAT 9.4g (sat 3.3g,mono 1.3g,poly 2.8g); PROTEIN 26g; CHOLESTEROL 98mg; CALCIUM 182mg; SODIUM 624mg; FIBER 4.6g; IRON 2.4mg; CARBOHYDRATE 35.8g
Great with spanish rice and pinto beans. So make a margarita (strong or virgin) or open a Corona brewski with a wedge of lime shoved down in the bottle neck, and enjoy.
Surf's up, bro!