nd refrigerated).
For the Fish: In a large skillet, over
shallow baking dish, add fish, turning to coat all sides
n large, flat plate. Place fish in cornstarch mixture; turn to
he fish, and begin by preparing the sides for your tacos. Peel
Fry or bake the fish sticks, use 1 1/2 fish sticks per taco, fill with condiments, eat!
and enjoy.
Prepare fish filets or fish sticks according to package directions.
Separate 6 tortillas on a plate and microwave till warm, aprox. 30 seconds.
Combine coleslaw and cilantro. Sprinkle the juice of the lime over coleslaw and toss.
Mix mayo and Russian dressing for the sauce.
Serve with Pico De Gallo and sliced avocado.
Assemble and enjoy.
Preheat oven to 400 degrees F (200 degrees C).
Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.
ortillas, add white sauce to fish, a little shredded cabbage and
hallow dish.
Coat marinated fish on both sides with flour
ell.
Cut the white fish into 1 oz pieces and
th mango and avocado and fish, so. I like
eeded.
To make the fish:.
Heat a heavy pan
ill the marinade on the fish. Transfer into the refrigerator for
o use.
For the fish:
Combine 2 cups flour
it.
Making the Fish - Lightly coat fish in olive oil and
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.
oil; pour lemon juice over fish and season with salt and
eady to use.
Tacos:
Rinse the fish under cold running
ry with paper towels. Cut fish crosswise into 3/4-inch
nced jalapeno pepper. Rinse the fish under cold water, pat dry