Baja Fish Tacos

*3 Tbs. fresh chopped cilantro
*2 cloves garlic, minced
*2 limes, juiced
*½ C. orange juice
*½ tsp. cumin

*½ tsp. chili powder

1 pound fresh fish fillets
8-10 small flour or corn tortillas, warmed
2 C. lettuce or cabbage, shredded
1 C. jack cheese, shredded

BAJA CREAM SAUCE:
½ c. sour cream
3 Tbs. cilantro
lime juice (to taste & consistency)
chili powder (to taste)
tabasco sauce (to taste)

In large bowl (or zip bag) combine first 6 ingredients. Add fish, cover and refrigerate for 30 minutes. Remove fish from marinade and discard marinade. Cook fish either on barbeque, in skillet or under broiler. Break cooked fish into small chunks. Place an equal portion into each tortilla. (Lately I've just been breaking each cooked fillet in half and placing one half in each tortilla.)Top with remaining ingredients. Serve with pico de gallo* and cream sauce.

Serves 4

*Pico de gallo: Chopped tomato, onion, and cilantro tossed with a bit of salt and lime juice. Tasty!

Cream Sauce