For the sauce:.
Mix all ingredients together
efore using.
For Cream Sauce: Add the mayonnaise and sour
eating up, prepare the avocado sauce: in a food processor, add
owl.
Combine fish (I used Halibut, the recipe actually calls for
hour.
Make the Sauce:
Stir together mayonnaise, yogurt
shallow baking dish, add fish, turning to coat all sides
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.
our ingredients together to make sauce, place in refrigerator.
Whisk
n large, flat plate. Place fish in cornstarch mixture; turn to
nd juice, cilantro and hot sauce to taste in a food
n a small bowl. Brush fish fillets with oil. Coat both
he marinade.
Grill the fish on the first side over
he fish, and begin by preparing the sides for your tacos. Peel
Mix the fish sauce ingredients in a bowl,
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
an to 360F.
Dip fish nuggets into batter and place
Prepare grill.
Add fish to marinade; turn to coat all sides. Set aside until grill is ready.
If using fish chunks, thread chunks on skewer.
Place fish on grill directly above coals. Grill approximately 2 minutes.
Turn and grill 2 minutes longer until fish springs back when poked.
Remove fish and set aside. If fish was cooked as a steak, break into chunks, removing all bones.
Spread fish in the middle of a warmed tortilla.
Top with fresh lime juice and tartar sauce.
ngredients for the creamy chipotle sauce together in a bowl and
mooth. Add some water if sauce is too thick. Strain into
First prepare the fish dip sauce. Bring to a boil in