Baja Fish Taco Dip
Ingredients(11)
1 packet
sour cream
16 ounces
olive oil, to taste
mahi mahi fillets
½ pound
cayenne pepper
¼ teaspoon
kosher salt and ground black pepper, to taste
lime juice, plus more to taste
1 tablespoon
red onion
½ cup
diced avocado
¾ cup
shredded cabbage
½ cup
minced cilantro
¼ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(2)
- 1
Preheat the oven to 425°F. Grease a small baking dish with olive oil and place fish inside. Season with the cayenne pepper and salt and pepper, to taste. Drizzle with a little more olive oil. Bake for about 15 to 20 minutes, depending on the thickness of the filets, until opaque. Remove fish and flake with a fork. Set aside to cool.
- 2
Mix contents of dips packet with sour cream. Add fish, lime juice, red onion, avocado, cabbage, and cilantro. Stir well to combine, adding more lime juice, if needed. Refrigerate 1 hour to thicken.
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