Baja Fish Tacos

This recipe may be done with any white fish, Chilean sea bass, cod, halibut, tilapia or swai.

1# your choice of white fish

Baja Seasoning
3 Tbs. chili powder
1 Tbs. ancho chili powder
1 Tbs. coarse sea salt (we use pink Peruvian)
2 tsp. cumin
1.5 tsp. coriander
1.5 tsp. Mexican oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cayenne powder
Mix and store in an airtight container.

Queso fresco, for topping, optional

Flour tortillas, 8, for 4 servings

Fresh lime for squeezing over the finished tacos

Season fish generously, grill to a flaky doneness on your stovetop griddle or outdoors on the grill. I like to present these in chunky bites in the tacos, with the rustic salsa, queso fresco and a little extra fresh cilantro over the top...with a wedge of lime on each plate!

Mango Pineapple Salsa
2 fresh mangoes, chopped
4 slices canned, drained pineapple, chopped
1 small red onion, chopped
1 minced jalapeno or serrano...or even habanero, if you're brave! The heat call is on you!
Juice of a lime
Handful of cilantro, pull leaves and rough chop