emove from heat form into taco shell then set aside. Shells
owl.
Combine fish (I used Halibut, the recipe actually calls for
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.
ell.
Cut the white fish into 1 oz pieces and
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.
ith mango and avocado and fish, so. I like them
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
bout 15 minutes.
Sprinkle fish strips with salt and pepper
Pat the fish filet strips dry with paper
medium bowl, blend the taco seasoning mix and refried beans
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!
nced jalapeno pepper. Rinse the fish under cold water, pat
n a small bowl. Brush fish fillets with oil. Coat both
Rinse fish and pat dry, cut into
he marinade.
Grill the fish on the first side over
ortillas, add white sauce to fish, a little shredded cabbage and
Place a tortilla on a microwave-safe plate.
Spread cream cheese, then salsa on top.
Add Fish on top of salsa, then the slice of cheese and lettuce.
Microwave 30 seconds. This makes it easier to fold tortilla around filling.
Fold up burrito style, or like a large egg roll.
Enjoy!
NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green