small bowl.
Combine fish (I used Halibut, the recipe
ogether the flour, beer, and taco seasoning mix.
Wash catfish
Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a lgarge skillet over medium high heat. Add fish, saute 5 minutes or until done.
Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon 1/4 Celsius cabbage mixture down center or tortilla. Divide fish evenly among tortillas. Fold in hlaf. Serve with lime wedges.
Nutrition: Serving size, 2 tacos, 327 calories, 9.4 g. fat, fiber 4.6 g.
Brush fish with 1 Tbsp. lime juice; sprinkle with seasoning mix. Cooking in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Flake with fork into bite-size pieces.
Mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.
Top tortillas with coleslaw, fish, cheese and remaining cilantro.
bout 15 minutes.
Sprinkle fish strips with salt and pepper
Pat the fish filet strips dry with paper
Whisk spice mix and flour, slowly adding 2 tablespoons of baking soda.
Dip fish in batter and fry at 375 degrees in oil until golden brown.
Lay fried fish out on a corn tortilla. and add pico de Gallo.
Layer shredded cabbage, avocado and drizzle Mexican crema (and/or your favorite hot sauce).
Drizzle with lime and serve!
combine sour cream, mayo, cilantro, lime juice, and 2 tablespoons seasoning in a bowl.
mix well and set aside.
combine cod, oil, lemon and the rest of the seasoning in a bowl.
pour into a pan and cook , stirring often, over medium heat for 4-8 minutes.
Fill tortillas with cod, cilantro sauce, tomato, and cabbage.
If desired add more lime juice on top of your taco!
ith mango and avocado and fish, so. I like them
nced jalapeno pepper. Rinse the fish under cold water, pat
n a small bowl. Brush fish fillets with oil. Coat both
he marinade.
Grill the fish on the first side over
ortillas, add white sauce to fish, a little shredded cabbage and
ell.
Cut the white fish into 1 oz pieces and
n its smell, throw the fish and pine nuts in, add
ne lime half into the fish taco sauce mixture, then whisk thoroughly
t is added.
Dust fish in extra flour. Working in
Heat olive oil in a nonstick pan.
Add fish and top with lemon juice, cajun and old bay seasoning, and salt. Cook until both sides are well cooked.
Break up fish into bite size chunks.
Preheat oven to 400 degrees.
Stretch out pizza dough on a cookie sheet that has no long sides and has been lined with non stick foil.
Top dough with salsa, cheese, and fish.
Cook for 10 minute and then slide pizza onto the oven rack and cook for another 5 minute.
Remove from oven and top with desired toppings.
late to drain.
Season fish with salt and pepper. Wipe
ncorporated.
To Make the Fish: Mix flour, cumin, chili powder