We love tacos. All kinds of tacos. I estimate we have tacos at least once a week – not always on Tuesday. I mean, after all, we were serious taco-aficionados long before Taco Tuesday became a thing.

Our obsession with tacos continues with this lighter take on Baja-style fish tacos.

If you have never had Baja fish tacos, they traditionally feature fried pieces of fish topped with crunchy slaw and zippy crema, all delivered in a corn tortilla. Yes, delicious. One of the many reasons to hang in California. At home, I modify a few ingredients in an effort to keep things a little fresher and lighter. First, instead of fried fish, I bake it. Second, instead of a sour cream/mayo combination for the Mexican crema, I chose plain Greek yogurt.

Now, I normally make my own corn tortillas, but when this taco-craving hit I discovered that I was out of masa harina, and had zero desire to go back out to the store. Thankfully, this month’s Degustabox hooked me up with La Tortilla Factory hand-made style tortillas, made with a combination of white corn and wheat. Most store-bought corn tortillas tend to break apart as soon as you bend them, causing a taco filling avalanche onto your plate. These Non-GMO Project verified tortillas are more flexible and soft, in fact, more like homemade. And, much like me during pilates, with a bit of a warm-up, they hold their form even better. La Tortilla Factory also has a line of organic tortillas as well as a line that is gluten-free and wheat-free.

For me, the combination of fresh, light fish with crunchy raw vegetables and tangy yogurt sauce personify summer eating. So pop a cold beer, go sit outside, and dive into these tacos as you watch the sun go down.

Yum