Baja Fish Tacos Dry Rub Recipes

Steps:

• Combine all ingredients

Steps:

• In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

Steps:

• Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
• Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
• Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
• Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

Steps:

• For the Avocado Cream: Place all ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap and refrigerate until ready to use. Good for one week refrigerated.
• For the Salsa: Place half of canned tomatoes into food processor. Add half of the jalapeno, seeds and all. Add the rest of the salsa ingredients. Whirl until smooth. Taste. If you'd like more heat, add the rest of the jalapeno pepper and process until smooth. Pour into mixing bowl and add the rest of the canned tomatoes. Mix and taste. Season with more salt if necessary. Refrigerate up to two weeks.
• For the Rub: Mix all rub ingredients together in a small bowl. Brush fish fillets with oil. Coat both sides of fish generously with the rub. Heat a non stick pan over medium-high heat with oil. Cook fish in the hot pan, do not crowd, for 4 minutes per side.
• Remove from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
• Wipe out fish pan and warm tortillas one minute per side in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
• Layer over warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa.