Baja Fish Tacos – Forage Subscription Box

Forage Subscription Box is the newest subscription meal service on the market. They have an amazing deal taking place at the moment so make sure to take advantage of it! You can get your first two meals for two for absolutely free, with no purchase required. Click here for more details. I am not sponsored by Forage, I am just a fan. Whats unique about Forage is that it sources recipes from some of the top restaurants for you to make at home. The meals lean a bit more towards fine dining so the price tag reflects it, the price per meals is around $15 as compared to the $10-12 a plate prices of comparable services.

The first meal that I tried out from Forage Box was the Baja Fish tacos. We really loved this recipe! I’ve made fish tacos before with fried fish but I love how this recipe is just as delicious using a pan fried fish. The liberal use of the lime poured all over the onions, jalapenos and cilantro paired with cabbage gave the taco a crunchy bite while the beans added a savory salty element. The Director doesn’t even like corn tacos but the filling was delicious that he didn’t notice! Definitely recommend this meal. It come with three tacos for some reason for two people so the only complaint would be that it is not enough food for two.

Baja Fish Tacos with Salsa Verde and Spiced Black Beans

recipe from Tacolicious

Ingredients

yellowtail jack fish
fish spice (paprika, cayenne & salt)
lime
cabbage mix
onion
salsa verde
cilantro
jalapeño
black beans
corn tortillas
crema Mexicana

Directions

Preheat oven to 450°.
Cut lime in half and cut one of the halves into quarters; you should have 5 total pieces. Finely chop half of the onion, saving remainder for another use, and transfer to a small bowl. Roughly chop the cilantro leaves and stems and add to bowl with the onions. Remove jalapeño from package and add to the bowl. Squeeze the lime half into the onion-cilantro mixture and season to taste with salt.
Heat 1 tablespoon high-heat oil in a large oven-proof skillet over medium-high heat.
Remove fish from its package, and pat dry with a paper towel. Season with fish spice. Place fish in the preheated pan and sear for 2 minutes, then continue to cook in the oven for 6-8 minutes. Don’t flip the fish.
Meanwhile, heat the black beans. Pour beans into a saucepan and cook over medium heat until just heated through. Salt to taste.
Heat the corn tortillas. Pull the tortillas from the package and arrange in the oven in a single layer. No need to use a sheet pan here. Heat for 1½ minutes. Stack the tortillas and keep warm wrapped in the kitchen towel.
Remove fish from the oven and flip fish over. Cut each piece of fish in half crosswise so you have four pieces. To make a taco, spread some of the crema Mexicana down the center of a tortilla and top with a piece of fish. Sprinkle on some cabbage and onion-cilantro mixture. Spoon some salsa verde over the top and serve with lime wedges and beans on the side.