📖 Instructions

1. Let's start by making the Baja Sauce: In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, sriracha, garlic powder, onion powder, and cumin. If you like a smoother sauce, consider adding a tablespoon of milk.
2. Give it a taste and add salt and pepper to your liking. If you’re feeling adventurous, a pinch of smoked paprika can do wonders. Cover the bowl and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Honestly, letting it sit overnight is even better.
3. Now, for the Taco Seasoning: In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper. Mix it all up until it’s evenly combined. This little mix is gonna be your secret weapon!
4. Time to Prep the Fish: Rinse the white fish fillets and pat them dry with paper towels. Cut them into 2-inch pieces. Nobody wants a giant chunk of fish in every bite, right?
5. Coat the fish pieces with the taco seasoning, making sure each piece is nicely covered. Don’t be shy with it! The seasoning is what brings the flavor punch.
6. Let's Get Cooking: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned fish pieces. Be careful not to overcrowd the pan; you might have to do it in batches.
7. Cook the fish for about 3-4 minutes per side, until it's cooked through and flakes easily with a fork. You want it nice and golden brown, but not burnt. Nobody likes dry fish!
8. Warm the Tortillas: While the fish is cooking, warm the large flour tortillas. You can do this on a grill, in a dry skillet, or even in the microwave. Warming them makes them more pliable and less likely to crack when you roll the burritos.
9. It's Burrito Time: Lay a warm tortilla flat on a clean surface. Spread a generous amount of the Baja sauce in the center of the tortilla. Don’t skimp – this is where the flavor really shines.
10. Add a layer of shredded cabbage or slaw mix over the Baja sauce. This adds a nice crunch and freshness to the burrito.
11. Place the cooked fish pieces on top of the cabbage. Add a sprinkle of pico de gallo or diced tomatoes and onions. Freshness is key!
12. Now, the tricky part: folding the burrito. Fold in the sides of the tortilla, then fold the bottom up and over the filling, tucking it in tightly. Roll the burrito forward until it’s completely sealed. If you mess up, don’t sweat it – they’ll still taste amazing.
13. Grill (Optional): For an extra touch, grill the assembled burritos for a minute or two on each side until they are lightly golden and slightly crispy. This step is completely optional, but it adds a nice texture and flavor.
14. Serve Immediately: Cut the burrito in half (optional) and serve immediately. Garnish with extra Baja sauce, lime wedges, and fresh cilantro, if desired. Prepare for a flavor explosion!