Baja Tacos

Baja Taco stands are peppered all over Southern California. Most Southern Californians are health conscious. Cycling, jogging, walking, surfing, hiking, etc., are favorite modes of exercise, so what goes into our bodies is important as well. Our family loves to eat these simple tacos. All you need is a barbecue or not and you are good-to-go.

The above ingredients were used to make gucalsa. That's neither guacamole or salsa so I call it gucalsa. Why? Because I've added 2 tomatillo (the ones in the bowl with the papery coverings), and it changes the texture of traditional guacamole. It spoons on tacos easier and adds another flavor dimension. Here's the recipe:

Gualsa

1/2 Serrano chili (use more or less for your taste) remove seeds **careful not to touch your eyes**

Wash your hands thoroughly afterwards. Dice finely.

2 tomatillo, husks removed and cooked in boiling water for 4-5 minutes until tender-not mushy.

2 tablespoons red onion, diced very fine

1 ripe Haas avocado, cut in half, scoop out the insides into a bowl and mash to desired consistency

1/2 teaspoon lemon zest

2 tablespoons lemon juice

2-3 dashes hot sauce (again to your taste)

salt and pepper to taste.

(serves 4)

Remove the top stem from the cooked tomatillo. Place in a blender and puree.

In a medium bowl, add all of the above ingredients. Adjust the seasonings. Cover with plastic wrap until ready to serve.

~Pico Salsa~

3 large red ripe tomatoes

1/2 Serrano chili, seeds removed-seeds are the hottest! Dice finely. (wash those hands well afterwards and don't touch any sensitive areas on your body, ouch!)

Pinch of dried oregano

4 tablespoons red onion, finely minced

3 tablespoons cilantro, leaves only, minced

3 (give or take) dashes Tabasco sauce or hot sauce

2 tablespoons lemon or lime juice

1 tablespoon olive oil

salt and pepper to taste

~Baja Cabbage~

Cabbage is the way it goes down with Baja tacos, otherwise it just isn't a Baja taco.

Ingredients:

Allow 1 handful of cabbage per guest you are serving. For every handful of cabbage add 1 tablespoon of mayo or sour cream and a tablespoon of pico salsa. Stir it to combine all the ingredients. Add a dash of salt and pepper and you are ready to go. Now you can get fancy with shredded carrots, cilantro, etc., but why? Keep it simple!

~Baja Tacos~

Red Snapper fillets, or any fish your family loves to eat

You can add roasted chicken or tri-tip or shrimp. Any simply prepared meat will work. Nothing heavy or fatty though. I also purchased a fully cooked, hot chicken from the market deli to make the prep easier.

corn or flour tortillas

hot sauce

pico salsa

gualsa

Baja cabbage

Lawry's Taco Seasoning

Olive oil

To make the snapper or fish fillets:

Preheat the barbecue.

I use a wire mesh pan, made for barbeque's and found at places like Target, Williams-Sonoma, etc.

I season the fish with salt. I lightly sprinkle with a little olive oil (to keep it from sticking to the pan as it cooks), and a sprinkling of taco seasoning, optional.

Place the wire mesh pan on the hot grill, add the fish and cook (this is the tricky part) until the fish is opaque, but not overcooked turning the fish over part way through the cooking process. Remove from heat and pan and place on the Baja Taco Platter.

~Baja Taco Platter~

I like the grandness of one large platter, laden with all the accouterments. I will have a picture to show you as soon as I photo shop it a little. You see "someone" dug into the food so quickly, I couldn't capture my shot for the blog. It was just a little damage and I should have it up soon. Arrange all the components:

Pico

Gualsa

Baja cabbage

Snapper, fish fillets, tri-tip, shrimp, roasted chicken or whatever meat you are serving

Warmed tortillas (wrap tortilla stack with lightly damp paper towels, then wrap with plastic wrap and warm in the microwave for about 1 minute, test and warm a little more if you need to)

Garnish with some lemon or lime wedges and cilantro

This is "clean food". You will feel good inside after you eat it and your body will thank you. You don't have to make the pico salsa, you can buy it and the same with the guacamole~just buy it if you are crunched for time. You can even buy a fully cooked chicken at the market, come home and warm some tortillas and you are ready to go! It's just that easy!