Baja Fish Taco Dip

  • Prep: 5 min
  • Cook: 20 min
  • Total: 25 min
  • Servings: 8

Ingredients (11)

  • 16 ounces sour cream
  • olive oil, to taste
  • ½ pound mahi mahi fillets
  • ¼ teaspoon cayenne pepper
  • kosher salt and ground black pepper, to taste
  • 1 tablespoon lime juice, plus more to taste
  • ½ cup red onion
  • ¾ cup diced avocado
  • ½ cup shredded cabbage
  • ¼ cup minced cilantro

Steps (2)

  • Step 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.
  • Step 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.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.


    Check if you made it

    I made it

    (2 people made this)

Add a Note


Ratings & Reviews

  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 116.14ms
  • bvseo-msg: HTTP status code of 404 was returned;

Hidden Valley® Ranchology Rewards Hidden Valley® Ranchology Rewards

HV Hot Shot
Couldn't Be Simpler
Off to the Rewards

Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?

Join Now
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards