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
ortillas, add white sauce to fish, a little shredded cabbage and
hallow dish.
Coat marinated fish on both sides with flour
To fry the fish: Fill a large heavy bottomed
eady to use.
Tacos:
Rinse the fish under cold running
nced jalapeno pepper. Rinse the fish under cold water, pat dry
set aside.
To prepare tacos, combine cumin and next 5
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.
side.
To make the tacos: Remove the skin from the
To make the fish: Place the fish in a shallow baking dish
Season fish filets and place on foil,
eeded.
To make the fish:.
Heat a heavy pan
eady to serve.
Fish:
prepare fish by cutting into 1x3
190 degrees C).
Remove fish from refrigerator; dip in beer
nd refrigerate.
Fry the Fish:
Put a rack in
chill until serving.
Fish: Prepare fish by cutting fillets into 1x3
edium bowl, and place the fish into it.
Pour 1