ut a layer of mexican rice (try recipe #117892) or orzo flavored
ell.
Cut the white fish into 1 oz pieces and
Remove from heat form into taco shell then set aside. Shells
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.
In a dish, arrange fish in a single layer.
Pour lime juice over fish.
Let stand for 15 minutes.
Combine the flour, taco seasoning, cumin and cayenne.
Remove fillets from juice and pat dry with paper towels and discard lime juice.
Coat fillets with flour mixture.
In a large skillet, cook fillets, in batches, over medium-high heat in oil for 6-8 minutes on each side or until fish flakes easily with a fork.
ith mango and avocado and fish, so. I like them
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!
then add cooked ground beef, taco seasoning mix, garlic powder, tomato
nced jalapeno pepper. Rinse the fish under cold water, pat
eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green
n its smell, throw the fish and pine nuts in, add
eason both sides of the fish fillets with salt and pepper
ne lime half into the fish taco sauce mixture, then whisk thoroughly
t is added.
Dust fish in extra flour. Working in
Cut vegetables into bite-sized pieces.
Place fish, skin side down on a large sheet of tin foil.
Put butter pats on top.
Add salsa and vegetables.
Create a tent with the foil to completely cover the fish and vegetables, leaving room to steam.
Bake at 350\u00b0 for 30 to 40 minutes until fish is done.
Serve with or over rice.
excess water in the fish, the recipe will come out runny
late to drain.
Season fish with salt and pepper. Wipe
Brown chuck in skillet, drain. Add 1/2 c salsa and taco seasoning mix. In casserole dish, layer tortilla chips, 1/2 ground chuck, chopped tomatoes and shredded cheese. Repeat layers. Bake at 400\u00b0 until cheese melts. Top with sour cream, salsa, and guacamole.
Saute tofu, garlic and onion in oil.
Stir in Mexican or taco seasoning packets.
When onions begin to soften, add tomato sauce and frozen vegetables; mix well.
Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Just before serving, break and crush taco chips.
Toss with a mixture of all ingredients, except dressing.
Then add enough dressing to moisten.
Toss and serve immediately.